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Stuffed pepper casserole deconstructs classic stuffed peppers into an easy layered bake with ground beef, rice, peppers, and cheese. This protein-packed family dinner has all the flavor with a fraction of the effort.
Preheat the oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat; add diced onion and cook for 2 minutes until softened.
Add ground beef, break it up with a spatula, and cook over medium-high heat until browned, about 5 minutes. Drain excess fat if needed.
Stir in the minced garlic, diced bell peppers, dried oregano, basil, salt, and black pepper. Cook for 4–5 minutes until peppers begin to soften.
Add uncooked rice, crushed tomatoes (with juices), and beef broth. Stir well and bring mixture to a gentle simmer for 3 minutes to allow flavors to meld.
Transfer the mixture to a 9x13-inch casserole dish, smooth the top, cover tightly with foil, and bake for 35–40 minutes until the rice is tender and most of the liquid is absorbed.
Remove foil, sprinkle evenly with shredded cheddar cheese, and bake uncovered for another 8–10 minutes until the cheese is melted and bubbly.
Let the casserole rest out of the oven for 5–10 minutes before serving to allow for clean slicing and best texture.
