The Best Easy One-Pan Stuffed Pepper Casserole Recipe

Makes: 5 Servings
Per Serving: 34g Protein | 360 Cal

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This cozy, protein-packed casserole hits all the right notes: it’s so comforting, loaded up with tons of veggies, a little bit cheesy, made in one pan, and perfect for chilly nights. It’s my one-pan stuffed pepper casserole and it’s basically everything you love about traditional stuffed peppers, but without the fuss. No blanching peppers, stuffing them, baking, or creating tons of extra dishes.

Better yet? The rice cooks right in the pan with everything else, creating a savory, rich, flavorful rice that goes perfectly with the rest of the dish.

Great for busy weeknight dinners, meal prepping, or anytime you’re looking for a cozy, hearty dish that’s macro-friendly. It’s an easy meal that doesn’t take too much effort to pull together. You’re going to love this one!

Why You’ll Love This Stuffed Pepper Casserole Recipe

• Packed with tons of protein: This recipe is made with lean ground beef or ground turkey, which keeps the dish filling without weighing you down too much. Plus, the protein content in this recipe helps with satiety (feeling satisfied), muscle support, and stabilizing blood sugar.

• Filled with all of the traditional stuffed pepper flavors you love: You won’t need to stuff individual bell peppers, but this dish will still pack in all of the classic flavors you love from the original recipe. It’s all of the parts of the classic that you love, without all of the hard work.

• Rice that cooks in the same pan: No need to complete extra steps or dirty extra pots and pans. This recipe calls for the rice to cook directly in the same pan with the broth and tomatoes, giving it a rich, savory flavor you’ll love.

• Lots of tomatoes for depth of flavor: We’ve got double tomato in this recipe. You’ll add tomato paste for richness and body, then fire-roasted tomatoes for bulk and a subtle, smoky sweetness. Delish!

• Creamy, cheesy goodness: The casserole gets a touch of creaminess from the addition of blended cottage cheese or a dollop of Greek yogurt (which also adds a little extra protein). Then, you’ll top it all with a little shredded cheese for that deliciously cheesy typical casserole topping.

Nutrition Information (Per Serving - Makes 5 Servings)

• Calories: 360

• Protein: 34g

• Carbs: 24g

• Fat: 10g

This One-Pan Meal is Perfect for Weeknight Cooking

I love a one-pan meal because it makes getting dinner on the table so much easier. This one comes together in about 35-40 minutes and only uses (you guessed it) one main pan. It’s perfect for busy weeknights, wholesome family dinners, high-protein meal prepping, or any night that you’re looking for something quick and easy with minimal clean-up. Plus, like most casseroles, it reheats like a dream, which means leftovers will be just as good (if not better). Just store it in an airtight container in the fridge and you'll be ready to eat in no time.

Swaps & Substitutions

• Use a different protein: If you’re not a beef eater (or you’d just like to switch things up), try making this with ground turkey, ground lamb, ground chicken, cannellini beans, chickpeas, or even lentils. It’ll all be delicious.

• Pick your favorite melty cheese: Choose from cheddar cheese, mozzarella, Colby Jack, Monterey Jack, or a blend of a few.

• Add some spice: If you like a spicier dish, add red pepper flakes, a little cayenne pepper, or top with shredded pepper Jack cheese for a bit of a kick (leave out if you’re cooking for little ones).

• Cut some of the carbs: If you’re watching your carb intake, you could replace some of the rice with cauliflower rice, and add extra peppers, or add zucchini for a little more heft.

• Add in extra veggies: One of the things I love about this recipe is how easy it is to pack in veggies. Try adding mushrooms, carrots, spinach, zucchini or yellow squash, peas, or whatever else you love.

A Quick Note on Rice

You’re going to add uncooked rice to your casserole and let it cook in the pan, so white rice tends to work best in this dish. You can definitely use brown rice if that’s all you have (or what you prefer), but it doesn’t cook as quickly or evenly, so if you’re going to use brown rice, make sure you add more broth, cook for longer, and keep an eye on it. For a quicker result, just go for the white rice.

FAQs

• Can this stuffed pepper and rice casserole be made in advance?

  It sure can! This recipe is super meal prep-friendly. Just make it as written, let it cool, and then store in individual servings in airtight containers in the fridge for up to 4-5 days. Alternatively, you can store it all together in the fridge in an airtight container if you’re not meal prepping, just making dinner ahead of time.

  The next day, when you’re ready to eat, gently reheat the casserole on the stovetop or in the microwave. If it feels a little dry, add a splash of broth.
  

• What kind of rice should I use in this recipe?

  The best kind of rice to use in this stuffed peppers casserole is white rice because it’ll cook evenly and absorb the liquid relatively quickly, so it works well for a dish like this where you’re cooking everything in one pan. You can absolutely use brown rice if you’d like, but you’ll need to make some adjustments to the recipe (use more broth and let it cook longer). If you’d like, you can try making this with instant rice, but it, like brown rice, might throw off the timing a bit.

• Do I have to add the cottage cheese to this casserole?

  Absolutely not! The cottage cheese (or Greek yogurt) adds creaminess and a little bit more protein, but you definitely don’t have to use it if you’d prefer not to for whatever reason. If you’re looking for a dairy-free option, you can skip the cottage cheese or yogurt and top with plant-based cheese shreds. The casserole will still be delicious.

• How do I make sure that the casserole doesn’t end up too soupy?

  Make sure you use the right rice-to-broth ratio for the rice you’re using and make sure to let the casserole sit for a few minutes before serving. This should help ensure that your casserole thickens up correctly.

This delicious stuffed pepper casserole is pure comfort food. Made in one large skillet, ready in under an hour, and super nutritious, this will become a go-to dinner that the whole family loves.

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Stuffed Pepper Casserole

Yield: 5

Author: Ashley aka The Protein Snack Queen

My Stuffed Pepper Casserole is a delicious and easy one-pan meal that’s perfect for weeknights, meal prep, or a crowd. You’re going to love it!

Ingredients

• 1 lb lean ground beef (93%) or ground turkey
• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion, diced
• 3 bell peppers, diced (any colors)
• 3 cloves garlic, minced
• ½–1 cup uncooked white rice
• 1 (14–15 oz) can fire-roasted diced tomatoes
• 2 tablespoons tomato paste
• 1–1½ cups low-sodium chicken or beef broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1½ teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• Optional: pinch red pepper flakes
• ½–1 cup low-fat cottage cheese, blended smooth or plain Greek yogurt
• 1–1½ cups shredded cheese (cheddar, mozzarella, or blend)

Instructions

1. Cook the aromatics: Heat the oil in a large skillet over medium heat. Add the onion and bell peppers and cook for about 5–6 minutes or until softened.
2. Brown the meat: Add the garlic and ground meat. Cook until fully browned, breaking it up well and stirring occasionally.
3. Add the rice, tomatoes, and seasonings: Add the rice, diced tomatoes (with juices), tomato paste, broth, salt, pepper, Italian seasoning, smoked paprika, and red pepper flakes (if using). Stir to combine.
4. Simmer and cook the rice: Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for about 18–22 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed.
5. Add the cottage cheese or Greek yogurt: Turn the heat off. Stir in blended cottage cheese or Greek yogurt until creamy.
6. Top with cheese and let sit: Sprinkle cheese over the top. Cover and let sit for about 3–5 minutes, until the cheese is melted (or broil briefly if skillet is oven-safe).
7. Rest the casserole and serve: Rest the casserole uncovered 5 minutes before serving to thicken. Enjoy!

Nutrition Facts

Calories

360

Fat

10 g

Carbs

24 g

Protein

33 g