Pioneer Woman Stuffed Pepper Casserole Recipe

Introduction

This Pioneer Woman Stuffed Pepper Casserole combines all the comforting flavors of stuffed peppers in an easy, cheesy bake. Ground beef, bell peppers, rice, and a savory tomato sauce come together for a hearty, crowd-pleasing meal perfect for any night of the week.

Ingredients

• 1 pound lean ground beef
• 2 large bell peppers, seeded and diced
• 1 onion, peeled and diced
• 1 ½ cups beef stock
• 15 ounces diced tomatoes
• 1 cup long-grain uncooked white rice
• 2 cups shredded cheddar cheese
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• 1 ½ teaspoons Montreal Grill Seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon smoked paprika (or regular paprika)

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray to prepare for baking.
2. Step 2: In a large, deep pan over medium heat, brown the ground beef. While the beef cooks, dice the bell peppers and onion, then add them to the pan along with the minced garlic.
3. Step 3: Stir in Worcestershire sauce, salt, pepper, paprika, and Montreal Grill Seasoning. Mix well to combine all the flavors. Add in the beef stock, diced tomatoes, rice, and 1 ½ cups of shredded cheese, saving half a cup for later.
4. Step 4: Transfer the mixture to the prepared casserole dish. Sprinkle the remaining cheese evenly on top. Cover with aluminum foil and bake for about 45 minutes, or until the liquid is absorbed and the casserole is hot and bubbly.
5. Step 5: For a golden cheese topping, remove the foil and broil the casserole for 3–5 minutes. Let it rest for 15 minutes before serving to allow the flavors to meld and the casserole to set.

Tips & Variations

• Use different cheese varieties like Monterey Jack or mozzarella for a twist on flavor and meltiness.
• Substitute ground turkey or chicken for a leaner option.
• Add chopped fresh herbs such as parsley or cilantro before serving to brighten the dish.
• If you prefer less spice, reduce or omit the smoked paprika and Montreal Grill Seasoning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until heated through or reheat in a covered dish in the oven at 350 degrees Fahrenheit until hot. This casserole does not freeze well due to the rice texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice in this casserole?

Yes, but cooking times may vary. Long-grain white rice cooks evenly in this recipe, but if you use brown rice, you may need to increase the baking time and liquid slightly to ensure it cooks fully.

Can I make this casserole ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if the casserole is cold.

Pioneer Woman Stuffed Pepper Casserole Recipe

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★★★★★

4.6 from 517 reviews

This Pioneer Woman Stuffed Pepper Casserole is a hearty and comforting dish that combines seasoned ground beef, diced bell peppers, onions, and rice, all baked together with melted cheddar cheese. Inspired by classic stuffed peppers, this casserole offers an easy-to-make, all-in-one meal that’s perfect for family dinners or meal prepping.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound lean ground beef
• 2 large bell peppers, seeded and diced
• 1 onion, peeled and diced
• 1 ½ cups beef stock
• 15 ounces diced tomatoes
• 1 cup long-grain uncooked white rice
• 2 cups shredded cheddar cheese, divided
• 3 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• 1 ½ teaspoons Montreal Grill Seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon smoked paprika (can use regular paprika)

Instructions

1. Preparation: Preheat your oven to 375 degrees Fahrenheit. Prepare a 9×13 casserole dish by spraying it lightly with non-stick cooking spray to prevent sticking.
2. Cooking the Meat and Vegetables: Place a large, deep pan over medium heat and brown the ground beef until fully cooked. While the meat is cooking, chop the bell peppers and onion. Add the diced peppers, onions, and minced garlic to the pan with the beef and sauté until the vegetables soften.
3. Adding the Seasonings and Remaining Ingredients: Stir in Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning, mixing well to evenly distribute the flavors. Then add the beef stock, diced tomatoes, and uncooked rice. Reserve half a cup of shredded cheddar cheese for topping. Stir everything until combined.
4. Baking the Casserole: Transfer the mixture from the pan into the prepared casserole dish and spread evenly. Sprinkle the reserved cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil and bake in the preheated oven for about 45 minutes, or until the rice is tender, the liquid has been absorbed, and the casserole is hot and bubbly.
5. Broiling and Resting: For a beautifully browned cheese topping, remove the aluminum foil and place the casserole under the broiler for 3-5 minutes. Once done, remove from the oven and allow the casserole to rest for 15 minutes before serving to let it set properly and enhance flavor melding.

Notes

• You can use regular paprika if smoked paprika is unavailable.
• Feel free to substitute beef stock with vegetable or chicken stock if desired.
• For a spicier kick, add red pepper flakes or hot sauce to the seasoning mix.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
• To make this gluten-free, double-check Worcestershire sauce ingredients or substitute with a gluten-free alternative.

Keywords: stuffed pepper casserole, Pioneer Woman recipe, ground beef casserole, easy dinner, baked casserole, comfort food