Pioneer Woman Stuffed Pepper Casserole is a delicious, comforting dish that takes the classic stuffed pepper flavors and turns them into an easy, family-friendly casserole. You get the hearty ground beef mixed with rice, sweet bell peppers, a rich tomato sauce, and a gooey blanket of melted cheese on top. It’s like all the best parts of stuffed peppers, but without the fuss of hollowing out each pepper.
One thing I really love about this casserole is how simple it is to throw together on a busy weeknight but still feels like a special meal. I usually grab some fresh bell peppers in different colors to keep it vibrant and fun. It’s also great because you can swap the meat or add extra veggies if your family prefers a little twist. The melted cheese on top always gets everyone excited before the first bite!
Whenever I make this Pioneer Woman casserole, I like to serve it with a crisp side salad or some garlic bread to soak up the extra sauce. It’s the kind of dish that brings comfort and smiles all around the table. I remember making it for a get-together once, and it vanished so fast! It really feels like a warm hug on a plate, perfect for sharing with friends or family any night of the week.
Key Ingredients & Substitutions
Bell Peppers: Using mixed colors adds a nice look and different sweetness levels. If you want a milder taste, try yellow or orange peppers. Avoid green if you dislike its stronger flavor.
Ground Beef: This gives a hearty texture and flavor. You can swap with ground turkey or chicken for a lighter version or plant-based crumbles for a vegetarian option.
Rice: Cooked white rice binds the filling and soaks up flavors. Brown rice works too, but needs longer cooking. For a low-carb option, try cauliflower rice.
Tomato Sauce & Diced Tomatoes: These keep the filling saucy and slightly tangy. Use no-salt-added or roasted tomatoes for different flavor depths. Tomato paste can be mixed in for extra richness.
Cheese: Cheddar melts well and adds sharpness. Mixing in mozzarella or Monterey Jack gives a smoother melt. Use a dairy-free cheese to keep this vegan-friendly.
How Do I Keep Bell Peppers Tender but Not Mushy?
Getting peppers tender but still firm is key for this casserole. Here’s how:
- Choose fresh, firm peppers without wrinkles or soft spots.
- After removing tops and seeds, blanch peppers briefly in boiling water for 2 minutes, then drain. This softens them slightly and helps maintain firmness during baking.
- Don’t overbake. Cover with foil to gentle-cook peppers first, then uncover to melt cheese and lightly brown the top.
- Check tenderness by piercing with a fork after baking; they should be soft but hold their shape.
I like these extra steps because no one wants soggy peppers falling apart on their plate! A little patience here makes the casserole look great and taste perfect.
Equipment You’ll Need
- Large skillet – perfect for browning the ground beef and cooking the onion and garlic together.
- Sharp knife – helps you cut the bell peppers cleanly and prep the veggies easily.
- Casserole dish (about 9×13 inches) – holds all the peppers snugly and bakes the casserole evenly.
- Wooden spoon or spatula – great for stirring the beef mixture without scratching your pan.
- Aluminum foil – to cover the dish while baking and keep the peppers tender.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter taste.
- Add diced mushrooms or zucchini to the beef mix for extra veggies and moisture.
- Mix in some cooked quinoa instead of rice to boost protein and texture.
- Top with pepper jack cheese instead of cheddar for a little spicy kick.
How to Make Pioneer Woman Stuffed Pepper Casserole
Ingredients You’ll Need:
Vegetables & Meat:
- 6 large bell peppers (mixed colors like red, green, yellow, and orange), tops cut off and seeds removed
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Other Ingredients:
- 1 cup cooked white rice
- 1 (14 oz) can diced tomatoes, drained
- 1 (8 oz) can tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 40-45 minutes to bake, so in under an hour you’ll enjoy a warm, filling meal. The prep is simple and the oven does most of the work!
Step-by-Step Instructions:
1. Get Your Oven and Casserole Ready
First, preheat your oven to 375°F (190°C). Lightly grease your casserole dish so the peppers won’t stick later.
2. Prep the Peppers
Cut off the tops of the bell peppers, and carefully remove the seeds and membranes inside. Set the peppers aside for stuffing.
3. Cook the Beef Mixture
In a large skillet over medium-high heat, cook the ground beef until browned. Use a wooden spoon to break it up as it cooks. Once browned, add the onion and garlic, cooking everything for 3 to 5 minutes until soft and fragrant.
4. Mix in the Rest
Stir in the cooked rice, drained diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes to let all the flavors combine well.
5. Stuff Your Peppers
Spoon the beef and rice mixture into each hollowed-out bell pepper. Pack the filling in gently so it stays secure.
6. Assemble the Casserole
Place the stuffed peppers snugly into your prepared casserole dish. Spoon any leftover beef mixture around the peppers to fill in gaps.
7. Add Cheese and Bake
Sprinkle the shredded cheese evenly over the top of the stuffed peppers. Cover loosely with aluminum foil and bake for 30 minutes.
8. Finish Baking and Serve
Remove the foil and bake uncovered for another 10-15 minutes, until the cheese is melted, bubbly, and lightly golden, and the peppers are tender when pierced with a fork. Sprinkle with fresh parsley before serving.
Enjoy your cozy, cheesy Pioneer Woman Stuffed Pepper Casserole! It’s a perfect meal for family dinners or anytime you want a comforting dish that’s easy to make.
Can I Use Frozen Peppers for This Casserole?
Fresh bell peppers work best for this recipe to hold their shape and texture. If you only have frozen peppers, thaw and drain them well first, but expect the peppers to be softer after baking.
Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if the dish is cold from the fridge.
How Should I Store Leftovers?
Place leftovers in an airtight container and keep them in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
What Can I Serve with Stuffed Pepper Casserole?
This casserole pairs well with a fresh green salad, crusty bread, or roasted vegetables to complete a balanced, satisfying meal.