When the cooler days of fall roll in and my garden peppers are abundant, this Stuffed Pepper Skillet Casserole always makes its way to my dinner table. It’s a cozy one-pan meal that brings together ground beef, peppers, onions, rice, and a savory tomato base. Best of all—it freezes beautifully! I like to make a few batches ahead of time, pop them into the freezer, and pull one out on those busy nights when I need a hearty meal in a hurry.
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This dish takes everything you love about traditional stuffed peppers and turns it into a simple, comforting casserole. No fussing with stuffing peppers—just a quick skillet dinner the whole family will love.
Why You’ll Love This Recipe
- One pan wonder – everything cooks in a single skillet.
- Garden fresh flavor – the peppers and onions shine.
- Freezer-friendly – make extra and save time later.
- Customizable – choose your favorite cheese topping.
Ingredients
- 1 lb ground beef
- 1 Tbsp olive oil
- 1 large onion, diced
- 3 bell peppers (any color), diced
- 3 garlic cloves, minced
- 1 cup uncooked rice (long-grain or parboiled)
- 2 cups beef broth
- 1 (15 oz) can tomato sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1–2 cups shredded cheese (see Cheese Options below)
- Fresh parsley, chopped (optional, for garnish)
Cheese Options
Pick one or mix and match for gooey, melty goodness:
- Havarti – creamy, buttery, and mild.
- Mozzarella – classic stretchy favorite.
- Cheddar (mild or sharp) – adds tangy depth.
- Monterey Jack – smooth and subtle.
- Pepper Jack – for a spicy kick.
Instructions
- Brown the Beef
Heat olive oil in a large oven-safe skillet over medium heat. Add the ground beef, season lightly with salt and pepper, and cook until browned. Drain excess grease if needed. - Sauté the Veggies
Stir in onion, bell peppers, and garlic. Cook 5–6 minutes, until softened and fragrant. - Build the Base
Add rice, beef broth, tomato sauce, Worcestershire sauce, Italian seasoning, and smoked paprika. Stir well to combine, then bring to a gentle simmer. - Simmer Until Rice is Tender
Cover with a lid, reduce heat to low, and cook for 20–25 minutes, stirring occasionally, until rice is tender and liquid absorbed. Add a splash more broth if needed. - Add the Cheese
Sprinkle shredded cheese evenly over the casserole. Cover and let melt, or place under the broiler for 2–3 minutes until bubbly and golden. - Serve & Enjoy
Garnish with parsley and serve hot.
Tips & Variations
- Swap rice for quinoa or cauliflower rice for a lighter option.
- Add mushrooms, zucchini, or spinach for extra veggies.
- Make it spicy with red pepper flakes or Pepper Jack cheese.
- Double the recipe and freeze half—perfect for busy weeknights!
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Reheat in the microwave or oven until hot.
Recipes to Serve Alongside This Casserole
A cheesy, hearty skillet meal like this deserves a sweet finish! Here are a few of my favorite desserts from The Recipe Bowl that pair perfectly with stuffed peppers:
- Old Fashion Apple Crisp – warm, cinnamon-spiced apples with a buttery oat topping.
- Pumpkin Chocolate Chip Cookies – soft, chewy, and perfect for fall.
- Blueberry Cream Cheese Delight – creamy, fruity, and crowd-pleasing.
- Chocolate Whoopie Pies – a classic Pennsylvania Dutch treat turned into handheld cake sandwiches.
- Pumpkin French Toast Casserole – an easy make-ahead brunch-style dessert that feels like comfort in a pan.
👉 Add one of these to your menu and you’ll have a complete meal from savory to sweet—perfect for family dinners, potlucks, or even meal prep days when you want to stock both main dishes and desserts in the freezer.
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Mini FAQ Section
Can I use different cheeses in this casserole?
Yes! Havarti, mozzarella, or cheddar all melt beautifully. Choose your favorite or mix for extra flavor.
Does this casserole freeze well?
Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Reheat in the oven for best results.
Can I make this casserole ahead of time?
Yes, you can assemble it up to a day in advance. Cover and refrigerate, then bake when you’re ready.
Stuffed Pepper Skillet Casserole
Ingredients
- 1 lb ground beef
- 1 Tbsp olive oil
- 1 large onion diced
- 3 bell peppers any color, diced
- 3 cloves garlic minced
- 1 cup uncooked rice long-grain or parboiled
- 2 cups beef broth
- 1 15 oz can tomato sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- Salt & black pepper to taste
- 2 cups havarti cheese shredded —see Cheese Options below
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess grease if needed.
- Stir in onion, bell peppers, and garlic. Cook for 5–6 minutes until softened and fragrant.
- Add rice, beef broth, tomato sauce, Worcestershire sauce, Italian seasoning, and smoked paprika. Stir well to combine and bring to a gentle simmer.
- Cover with a lid, reduce heat to low, and cook 20–25 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Add a splash more broth if needed.
- Sprinkle shredded cheese over the casserole. Cover and let melt, or broil 2–3 minutes until bubbly and golden.
- Garnish with parsley and serve hot.
Notes
Cheese Options:
- Havarti – creamy, buttery, mild
- Mozzarella – classic stretchy favorite
- Cheddar (mild or sharp) – tangy bite
- Monterey Jack – smooth and subtle
-
Pepper Jack – spicy kick
Notes
- Freezer Friendly: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight and reheat until hot.
- Vegetable Add-ins: Try mushrooms, zucchini, or spinach for extra flavor and nutrition.
- Spicy Kick: Use Pepper Jack cheese or add red pepper flakes.
- Rice Swap: Use brown rice or quinoa (adjust liquid and cook time).