24 Delicious Stuffed Pepper Casserole Recipes for Every Occasion

Whether you’re craving a cozy weeknight dinner or planning a festive gathering, stuffed pepper casseroles are the ultimate comfort food that never disappoints. Packed with flavor, easy to make, and endlessly versatile, these 24 recipes promise to delight your taste buds and simplify your meal prep. Dive into our roundup and discover your next favorite dish that’s sure to become a staple in your home cooking repertoire!

Cheesy Beef Stuffed Pepper Casserole

Hold onto your hats, folks, because we’re about to dive into a dish that’s like a hug from your grandma—if your grandma was a cheesy, beefy, pepper-packed casserole. This isn’t just food; it’s a love letter to your taste buds.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 cup shredded cheddar cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
• For the topping:
  • 1 cup shredded mozzarella cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
3. Add the onions and garlic to the skillet, cooking until softened, about 3 minutes.
4. Stir in the cooked rice, cheddar cheese, salt, and pepper. Remove from heat.
5. Stand the bell peppers upright in the prepared baking dish and fill them with the beef mixture.
6. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle over the stuffed peppers, then top with mozzarella cheese.
7. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Tip: Cover with foil if the cheese browns too quickly.
8. Let the casserole sit for 5 minutes before serving. Tip: This allows the flavors to meld beautifully.

Cheesy, beefy, and with just the right amount of crunch from those buttery breadcrumbs, this casserole is a showstopper. Serve it with a side of sarcasm for the picky eater at your table, and watch the magic happen.

Vegetarian Quinoa Stuffed Pepper Casserole

Just when you thought stuffed peppers couldn’t get any better, we’re tossing the single-serving stress out the window with this Vegetarian Quinoa Stuffed Pepper Casserole. It’s like your favorite stuffed pepper decided to throw a party and invited all its friends to a dish that’s as easy to make as it is to devour.

Ingredients

• For the filling:
  • 1 cup quinoa, uncooked
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For the assembly:
  • 3 large bell peppers, sliced into rings
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Rinse the quinoa under cold water, then combine it with vegetable broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes. Tip: Don’t rush the onions; letting them cook slowly brings out their natural sweetness.
4. Stir in the diced bell pepper, black beans, corn, cumin, chili powder, and salt. Cook for another 5 minutes, until the peppers are slightly softened.
5. Combine the cooked quinoa with the vegetable mixture in the skillet, mixing well. Taste and adjust seasoning if necessary.
6. Arrange the bell pepper rings in the prepared baking dish. Spoon the quinoa mixture into the pepper rings, packing it down lightly. Tip: Overfilling is okay; the more, the merrier!
7. Sprinkle shredded cheese evenly over the top. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Garnish with chopped cilantro before serving. Tip: For an extra kick, serve with a dollop of sour cream or avocado slices on the side.

Kick back and enjoy a casserole that’s bursting with textures from the creamy quinoa to the crisp-tender peppers, all under a blanket of melted cheese. Perfect for a cozy night in or to impress at your next potluck, this dish is a colorful celebration of flavors that even the meat-lovers at the table will envy.

Mexican Style Stuffed Pepper Casserole

Kick your dinner routine up a notch with this Mexican Style Stuffed Pepper Casserole that’s here to spice up your life (and your taste buds). Imagine all the hearty, cheesy goodness of stuffed peppers, but with the convenience of a casserole – because who has time to stuff peppers individually on a Tuesday night?

Ingredients

• For the base:
  • 1 lb ground beef
  • 1 cup white rice, uncooked
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
• For the sauce:
  • 1 can (15 oz) tomato sauce
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
• For the topping:
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat olive oil and sauté onion, garlic, and bell pepper until soft, about 5 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes. Tip: Drain excess fat for a lighter dish.
4. Stir in uncooked rice, tomato sauce, diced tomatoes with green chilies, chili powder, cumin, and salt. Bring to a simmer, then reduce heat and cover, cooking for 18 minutes until rice is tender. Tip: Don’t peek! Keeping the lid on ensures the rice cooks perfectly.
5. Transfer the mixture to the prepared baking dish and top evenly with shredded cheddar cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the casserole sit for 5 minutes before serving. Garnish with dollops of sour cream and a sprinkle of chopped cilantro.

Zesty, cheesy, and packed with flavor, this casserole is a fiesta in every bite. Serve it up with a side of tortilla chips for crunch or over a bed of lettuce for a lighter option. Either way, it’s a win.

Low Carb Stuffed Pepper Casserole

Unbelievably delicious and sneakily healthy, this Low Carb Stuffed Pepper Casserole is here to prove that comfort food can indeed be kind to your waistline. Packed with all the flavors you love in stuffed peppers but without the fuss, it’s a weeknight hero that’s as easy to make as it is to devour.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup diced onions
  • 1 cup diced green bell peppers
  • 1 cup diced red bell peppers
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
• For the topping:
  • 2 cups shredded cheddar cheese
  • 1/2 cup almond flour
  • 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and sauté the onions, green and red bell peppers until softened, about 5 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes. Tip: Draining excess fat here will keep your casserole from being greasy.
4. Stir in the minced garlic, salt, black pepper, and paprika, cooking for an additional 2 minutes until fragrant.
5. Transfer the beef mixture to the prepared baking dish, spreading it out evenly.
6. In a small bowl, mix together the almond flour and melted butter until crumbly, then sprinkle over the beef mixture.
7. Top with shredded cheddar cheese, covering the entire surface. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to allow the layers to set.

Mouthwateringly cheesy with a satisfying crunch from the almond flour topping, this casserole brings all the joy of stuffed peppers without the carb overload. Serve it with a side of crisp greens for a meal that’s as balanced as it is indulgent.

Spicy Sausage Stuffed Pepper Casserole

Just when you thought stuffed peppers couldn’t get any better, we go and turn them into a casserole that’s as easy to make as it is to devour. Picture this: all the spicy, cheesy, meaty goodness of your favorite stuffed peppers, but with half the effort and twice the fun.

Ingredients

• For the filling:
  • 1 lb spicy Italian sausage
  • 1 cup cooked white rice
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 1 tbsp minced garlic
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the assembly:
  • 4 large bell peppers, halved and seeds removed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the spicy Italian sausage until browned, about 5-7 minutes. Tip: Break the sausage into small crumbles as it cooks for even browning.
3. Add the diced onions, bell peppers, and minced garlic to the skillet. Cook until the vegetables are softened, about 3-4 minutes.
4. Stir in the cooked white rice, Italian seasoning, salt, and black pepper. Cook for another 2 minutes to combine the flavors. Tip: If the mixture seems dry, a splash of chicken broth can add moisture.
5. Arrange the bell pepper halves in the prepared baking dish, cut side up. Spoon the sausage and rice mixture evenly into each pepper half.
6. Sprinkle the tops with mozzarella and Parmesan cheeses. Tip: For extra crispy cheese, broil the casserole for the last 2 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Bold flavors and a satisfying texture make this casserole a standout dish. Serve it with a side of crusty bread to scoop up any cheesy bits left in the dish, or top with fresh basil for a pop of color and freshness.

Turkey and Rice Stuffed Pepper Casserole

Today’s the day we ditch the dinner monotony with a dish that’s as fun to make as it is to devour—Turkey and Rice Stuffed Pepper Casserole. Think of it as your favorite stuffed peppers decided to throw a party and invited all their casserole friends.

Ingredients

• For the filling:
  • 1 lb ground turkey
  • 1 cup uncooked white rice
  • 1 tbsp olive oil
  • 1 diced onion
  • 2 minced garlic cloves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
• For the assembly:
  • 4 large bell peppers, tops removed and seeds discarded
  • 1 cup shredded cheddar cheese
  • 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until they’re just soft—about 3 minutes. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Drain any excess fat.
4. Stir in the uncooked rice, salt, pepper, and paprika. Cook for another 2 minutes to let the rice soak up those flavors.
5. Arrange the bell peppers in the prepared baking dish. Spoon the turkey and rice mixture into each pepper, packing it down lightly.
6. Pour the chicken broth around the peppers in the dish. This keeps everything moist while baking.
7. Sprinkle the shredded cheddar cheese over the top of each stuffed pepper. Because let’s be honest, cheese makes everything better.
8. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and slightly golden.

You’ll love how the peppers soften just enough to hold their shape while the filling turns into a savory, cheesy delight. Serve it up with a side of crusty bread to sop up any extra juices, or go rogue and top it with a dollop of sour cream for an extra creamy bite.

Italian Stuffed Pepper Casserole with Marinara

Dive into a dish that’s like a hug from your Italian grandma, if your Italian grandma was into easy weeknight casseroles. This Italian Stuffed Pepper Casserole with Marinara is a saucy, cheesy, veggie-packed masterpiece that’ll have you saying ‘Mamma mia!’ with every bite.

Ingredients

• For the casserole:
  • 1 lb ground beef
  • 1 cup cooked white rice
  • 1 cup diced bell peppers (mixed colors)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
• For the marinara:
  • 2 cups marinara sauce
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 5-7 minutes.
3. Add the diced bell peppers, onion, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Stir in the cooked rice, Italian seasoning, salt, and black pepper. Remove from heat and let cool slightly.
5. In the prepared baking dish, spread half of the marinara sauce evenly over the bottom.
6. Spoon the beef and rice mixture over the marinara sauce, spreading it into an even layer.
7. Pour the remaining marinara sauce over the beef mixture, then sprinkle with mozzarella and Parmesan cheeses.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Absolutely bursting with flavors, this casserole is a delightful twist on traditional stuffed peppers, offering all the comfort with none of the fuss. Serve it with a crisp green salad and a chunk of crusty bread to sop up every last bit of that delicious marinara.

Creamy Chicken Stuffed Pepper Casserole

Buckle up, buttercups, because we’re about to dive into a dish that’s as comforting as your favorite pajamas but way more impressive at dinner parties. This creamy chicken stuffed pepper casserole is the love child of your two favorite comfort foods, and it’s here to make your weeknight dinners a whole lot more exciting.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup bell peppers, diced
  • 1/2 cup onion, diced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup cheddar cheese, shredded
  • 1/2 tsp paprika
• For the topping:
  • 1 cup breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 2 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and sauté the bell peppers and onion until soft, about 5 minutes.
3. Add the shredded chicken, garlic powder, salt, and black pepper to the skillet, stirring to combine. Cook for another 2 minutes.
4. In a separate saucepan, combine the heavy cream, chicken broth, cheddar cheese, and paprika. Stir over low heat until the cheese is melted and the sauce is smooth.
5. Pour the chicken mixture into the prepared baking dish, then evenly pour the cheese sauce over the top.
6. In a small bowl, mix the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle this mixture over the casserole.
7. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Fantastically creamy with a satisfying crunch from the topping, this casserole is a textural dream. Serve it with a side of garlic bread to sop up all that cheesy goodness, or go rogue and stuff it back into bell peppers for a meta twist on the original.

Gluten-Free Stuffed Pepper Casserole

Oh, the joys of a dish that’s as forgiving as your favorite pair of stretchy pants! Our gluten-free stuffed pepper casserole is here to save your weeknight dinners with minimal fuss and maximum flavor. It’s like the classic stuffed peppers decided to take a shortcut and ended up being even more delicious.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup cooked rice
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the topping:
  • 2 cups shredded cheddar cheese
  • 2 large bell peppers, diced

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, about 5-7 minutes.
3. Add the diced onions and minced garlic to the skillet, cooking until the onions are translucent, about 3 minutes.
4. Stir in the cooked rice, diced tomatoes, salt, and black pepper, mixing well to combine. Cook for another 2 minutes to let the flavors marry.
5. Transfer the beef mixture to the prepared baking dish, spreading it out evenly.
6. Sprinkle the diced bell peppers over the beef mixture, then top with shredded cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Bold flavors and a comforting texture make this casserole a crowd-pleaser. Serve it with a side of avocado slices for a creamy contrast, or scoop it up with some crispy tortilla chips for added crunch.

BBQ Pork Stuffed Pepper Casserole

Zesty doesn’t even begin to cover it—this BBQ Pork Stuffed Pepper Casserole is like a party in your mouth where everyone’s invited, and the dress code is ‘delicious.’ Imagine tender peppers stuffed to the brim with smoky, saucy pork, all baked to perfection. It’s the kind of dish that makes you want to do a little happy dance right there in the kitchen.

Ingredients

• For the filling:
  • 1 lb ground pork
  • 1 cup BBQ sauce
  • 1/2 cup diced onions
  • 1 tbsp olive oil
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, heat 1 tbsp olive oil and sauté 1/2 cup diced onions until translucent, about 3 minutes.
3. Add 1 lb ground pork to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, season the pork with a pinch of salt and pepper while cooking.
4. Stir in 1 cup BBQ sauce into the pork mixture, reduce heat to low, and simmer for 2 minutes to let the flavors meld.
5. Stand the 4 prepared bell peppers upright in the greased baking dish and evenly divide the pork mixture among them.
6. Sprinkle 1 cup shredded cheddar cheese over the tops of the stuffed peppers.
7. Bake in the preheated oven for 25 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: For an extra crispy cheese top, broil for the last 2 minutes of baking.
8. Let the casserole sit for 5 minutes before serving to allow the filling to set. Tip: This resting time makes it easier to serve and enhances the flavors.

Just when you thought comfort food couldn’t get any better, this casserole proves you wrong with its juicy peppers, gooey cheese, and that irresistible BBQ pork. Serve it up with a side of cornbread to soak up any extra sauce, and watch it disappear before your eyes.

Greek Inspired Stuffed Pepper Casserole

Dive into a dish that’s as vibrant as a Greek sunset and twice as satisfying—our Greek Inspired Stuffed Pepper Casserole is here to shake up your dinner routine without the fuss of stuffing individual peppers. Imagine all the flavors of a classic stuffed pepper, but layered with the ease of a casserole, because who has time for precision when hunger strikes?

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/2 cup crumbled feta cheese
• For the peppers:
  • 3 large bell peppers, sliced into rings
  • 1 tbsp olive oil
• For the topping:
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat olive oil and sauté onion and garlic until soft, about 3 minutes.
3. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
4. Stir in cooked rice, diced tomatoes, oregano, salt, and pepper. Cook for another 2 minutes to blend flavors.
5. Remove from heat and fold in feta cheese. Tip: Let the mixture cool slightly to prevent the feta from melting completely.
6. Arrange bell pepper rings in the prepared baking dish, then spoon the beef mixture over them.
7. Sprinkle mozzarella and Parmesan cheeses evenly over the top. Tip: For extra crispiness, broil for the last 2 minutes of baking.
8. Bake uncovered for 25 minutes, or until the cheese is bubbly and golden.

Now, this casserole is a textural dream—tender peppers, hearty filling, and a cheesy crust that’ll have you fighting for the corner piece. Serve it with a dollop of tzatziki for a cool contrast, or go rogue and stuff it into a pita for a handheld twist on dinner.

Wild Rice and Mushroom Stuffed Pepper Casserole

Picture this: a cozy autumn evening where the only thing missing from your table is a dish that hugs your soul. Enter our wild rice and mushroom stuffed pepper casserole, a melody of earthy flavors and comforting textures that’ll make your taste buds dance.

Ingredients

• For the filling:
  • 1 cup wild rice, uncooked
  • 2 cups vegetable broth
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the mushrooms and thyme to the skillet, cooking until the mushrooms are soft and have released their moisture, about 8 minutes. Season with salt and pepper.
5. Mix the cooked rice into the mushroom mixture, stirring well to combine.
6. Stuff each bell pepper with the rice and mushroom mixture, packing it in tightly. Place the stuffed peppers in the prepared baking dish.
7. Sprinkle the tops of the peppers with mozzarella cheese.
8. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Here’s the scoop: this casserole brings a hearty crunch from the peppers, a cheesy pull that’s Instagram-worthy, and a filling that’s as nutritious as it is delicious. Serve it with a side of crusty bread to scoop up every last bit of goodness.

Buffalo Chicken Stuffed Pepper Casserole

Ready to spice up your dinner routine with a dish that packs a punch? This Buffalo Chicken Stuffed Pepper Casserole is the love child of your favorite game day snack and a cozy, comforting bake, guaranteed to make your taste buds dance with joy.

Ingredients

• For the filling:
  • 2 cups shredded cooked chicken
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese
• For the peppers:
  • 4 large bell peppers, halved and seeded
  • 1 tbsp olive oil
• For the topping:
  • 1/2 cup panko breadcrumbs
  • 1/4 cup melted butter
  • 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, and cheddar cheese until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing the peppers.
3. Brush the inside of each bell pepper half with olive oil and place them cut side up in the prepared baking dish.
4. Evenly divide the chicken mixture among the pepper halves, pressing down gently to fill them completely.
5. In a small bowl, combine the panko breadcrumbs, melted butter, and green onions. Sprinkle this mixture over the stuffed peppers. Tip: For a crunchier topping, toast the breadcrumbs in a dry pan before mixing.
6. Bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown. Tip: If the topping is browning too quickly, loosely cover the dish with foil.

Absolute perfection is achieved when the peppers are tender yet hold their shape, the filling is creamy with a spicy kick, and the topping adds a delightful crunch. Serve this casserole with a side of extra ranch for dipping, or crumble some blue cheese on top for an extra layer of flavor.

Sweet Potato and Black Bean Stuffed Pepper Casserole

Zesty, zingy, and packed with a punch, this dish is like a fiesta in your mouth that even your pickiest eater can’t resist. It’s the kind of meal that makes you forget you’re eating something healthy because it’s just that delicious.

Ingredients

• For the filling:
  • 2 large sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt to taste
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and grease a large baking dish.
2. In a large bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and salt until evenly coated.
3. Spread the sweet potatoes on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
4. While the sweet potatoes roast, mix the black beans with the roasted sweet potatoes in the large bowl.
5. Stuff each bell pepper with the sweet potato and black bean mixture, then place them in the greased baking dish.
6. Sprinkle the shredded cheddar cheese over the top of each stuffed pepper.
7. Bake for 20 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Garnish with chopped fresh cilantro before serving.

Creamy sweet potatoes and hearty black beans make this casserole a texture dream, while the melted cheese adds a gooey goodness that’s irresistible. Serve it with a dollop of sour cream or avocado slices for an extra layer of deliciousness.

Philly Cheesesteak Stuffed Pepper Casserole

Oh boy, are you in for a treat that’ll make your taste buds do a happy dance! This dish is like a Philly cheesesteak decided to go on a vacation inside a pepper, and boy, did they throw a party. It’s cheesy, it’s meaty, and it’s got all the vibes of your favorite sandwich without the bread—because who needs carbs when you’ve got flavor?

Ingredients

• For the filling:
  • 1 lb thinly sliced ribeye steak
  • 1 large green bell pepper, diced
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cheese sauce:
  • 2 cups shredded provolone cheese
  • 1/2 cup heavy cream
  • 1/2 tsp garlic powder
• For the topping:
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. This ensures your casserole doesn’t stick and makes cleanup a breeze.
2. In a large skillet over medium-high heat, heat the olive oil. Add the diced bell pepper and onion, sautéing until they’re soft and slightly caramelized, about 5-7 minutes. Tip: Don’t rush this step; the sweetness from caramelizing is key.
3. Add the minced garlic, sliced ribeye, salt, and black pepper to the skillet. Cook until the steak is no longer pink, about 4-5 minutes. Tip: Thinly slicing the steak ensures it cooks quickly and stays tender.
4. In a small saucepan over low heat, combine the provolone cheese, heavy cream, and garlic powder. Stir continuously until the cheese is melted and the sauce is smooth. Tip: Keep the heat low to prevent the cheese from separating.
5. Transfer the steak and vegetable mixture to the prepared baking dish. Pour the cheese sauce evenly over the top, then sprinkle with mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is bubbly and slightly golden on top. Let it cool for 5 minutes before serving.

Ready to dig in? This casserole is a glorious mess of gooey cheese and savory steak with a slight crunch from the peppers. Serve it up with a side of pickles for a tangy contrast that’ll have everyone coming back for seconds.

Jalapeno Popper Stuffed Pepper Casserole

Now, let’s dive into a dish that’s like a fiesta in your mouth, where jalapenos and peppers throw the party and your taste buds are the VIP guests. This casserole is the love child of comfort food and a spicy kick, perfect for those who like their meals with a side of adventure.

Ingredients

• For the filling:
  • 4 large bell peppers, halved and seeded
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced jalapenos
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For the topping:
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a mixing bowl, combine the cream cheese, cheddar cheese, diced jalapenos, garlic powder, and onion powder until well blended. Tip: Let the cream cheese sit at room temperature for easier mixing.
3. Stuff each bell pepper half with the cream cheese mixture and place them in the prepared baking dish. Tip: Don’t overstuff; the filling will expand slightly as it bakes.
4. In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese for the topping.
5. Sprinkle the breadcrumb mixture evenly over the stuffed peppers.
6. Bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown. Tip: For an extra crispy topping, broil for the last 2 minutes.

Dig into this dish where the creamy, spicy filling meets the crunchy, buttery topping in a harmonious blend. Serve it with a dollop of sour cream to cool down the heat, or pair it with a crisp salad for a balanced meal.

Taco Stuffed Pepper Casserole

Today’s the day we ditch the same-old dinner routine and dive fork-first into a dish that’s as fun to make as it is to devour. Think of it as a fiesta in a casserole dish, where tacos and stuffed peppers collide in a deliciously chaotic union.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 cup cooked rice
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup diced tomatoes
• For the peppers:
  • 4 large bell peppers, halved and seeded
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. In a skillet over medium heat, brown the ground beef until no pink remains, about 5-7 minutes. Drain the fat.
3. Stir in the taco seasoning and water, simmering for 3 minutes until thickened. Tip: For an extra kick, add a pinch of cayenne pepper.
4. Remove from heat and mix in the rice, black beans, corn, and diced tomatoes.
5. Arrange the pepper halves in the baking dish and spoon the beef mixture into each one. Tip: Pack them tightly to prevent the filling from drying out.
6. Sprinkle the shredded cheese over the top and bake for 25 minutes, or until the peppers are tender.
7. Let it cool for 5 minutes before topping with sour cream and cilantro. Tip: For a crispy cheese layer, broil for the last 2 minutes of baking.

Just imagine the melty cheese, the tender peppers, and that bold taco flavor in every bite. Serve it up with a side of tortilla chips for scooping up any runaway fillings, and you’ve got yourself a meal that’s anything but ordinary.

Pesto Chicken Stuffed Pepper Casserole

Just when you thought stuffed peppers couldn’t get any better, we go and stuff them into a casserole with pesto chicken. It’s like the peppers threw a party and invited all their favorite flavors, and honestly, we’re here for it.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1/2 cup pesto
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
• For the peppers:
  • 4 large bell peppers, halved and seeded
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the topping:
  • 1/2 cup breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, pesto, mozzarella, and Parmesan cheese until well combined. Tip: For extra flavor, use homemade pesto.
3. Brush the inside of each pepper half with olive oil and season with salt and pepper. Tip: This helps the peppers soften and adds flavor.
4. Fill each pepper half with the chicken mixture and place them in the prepared baking dish.
5. In a small bowl, mix the breadcrumbs, Parmesan cheese, and olive oil for the topping.
6. Sprinkle the breadcrumb mixture evenly over the stuffed peppers. Tip: For a crunchier topping, broil for the last 2 minutes of baking.
7. Bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown.

Perfectly tender peppers cradle a cheesy, pesto-packed chicken filling, all topped with a crispy golden crust. Serve this dish with a side of garlic bread to sop up any delicious juices, or slice the peppers into rings for a fun, fork-free appetizer.

Bacon Wrapped Stuffed Pepper Casserole

Picture this: a dish so irresistibly decadent, it’s like a party in your mouth where bacon and peppers are the life of the party. This Bacon Wrapped Stuffed Pepper Casserole is the love child of comfort food and your wildest culinary dreams, ready to steal the spotlight at any dinner table.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup cooked white rice
  • 1/2 cup diced onions
  • 1/2 cup diced tomatoes
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
• For the assembly:
  • 4 large bell peppers, halved and seeded
  • 8 slices bacon
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
3. Add the onions, tomatoes, garlic, salt, pepper, and paprika to the skillet. Cook for another 3 minutes until onions are translucent.
4. Stir in the cooked rice until well combined. Remove from heat and set aside.
5. Fill each bell pepper half with the beef and rice mixture, packing it tightly.
6. Wrap each stuffed pepper half with a slice of bacon, securing the ends underneath.
7. Place the bacon-wrapped peppers in the prepared baking dish. Sprinkle shredded cheddar cheese on top.
8. Bake for 25-30 minutes, or until the bacon is crispy and the cheese is bubbly and golden.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Serve this masterpiece with a side of cool sour cream or a crisp green salad to cut through the richness. The peppers soften just enough to cradle the savory filling, while the bacon adds a smoky crunch that’s downright addictive. Trust us, this dish is a showstopper that’ll have everyone asking for seconds—before they’ve even finished their first bite!

Eggplant and Lentil Stuffed Pepper Casserole

Ready to dive into a dish that’s as fun to make as it is to devour? Let’s talk about a casserole that combines the earthy charm of lentils with the smoky sweetness of eggplant, all snugly packed into vibrant peppers. It’s a flavor fiesta that’ll have your taste buds doing the tango!

Ingredients

• For the filling:
  • 1 large eggplant, diced
  • 1 cup green lentils, cooked
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt to taste
• For the assembly:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded mozzarella cheese
  • 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
3. Add diced eggplant to the skillet. Cook until softened, about 5 minutes, stirring occasionally.
4. Stir in cooked lentils, cumin, smoked paprika, and salt. Cook for another 2 minutes to blend the flavors. Tip: If the mixture seems dry, a splash of water can bring it back to life.
5. Stuff each bell pepper with the eggplant and lentil mixture, packing it in tightly.
6. Place the stuffed peppers in the prepared baking dish. Sprinkle the tops with mozzarella cheese and breadcrumbs.
7. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld beautifully. Tip: This resting time is the perfect moment to set the table or pour yourself a well-deserved glass of wine.

Kick back and savor the melty cheese, the tender peppers, and the hearty filling that’s got just the right amount of spice. Serve it up with a side of crusty bread to scoop up every last bit of goodness, or go rogue and stuff the leftovers into a sandwich for tomorrow’s lunch.

Hawaiian Stuffed Pepper Casserole with Pineapple

Zesty doesn’t even begin to cover this Hawaiian Stuffed Pepper Casserole with Pineapple—it’s like a vacation for your taste buds, minus the sunburn. Packed with sweet, savory, and a hint of tropical flair, this dish is your ticket to flavor town, no passport required.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup cooked white rice
  • 1 cup diced pineapple
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
• For the topping:
  • 1 cup shredded cheddar cheese
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat.
3. Add the cooked rice, diced pineapple, red and green bell peppers, soy sauce, brown sugar, and garlic powder to the skillet. Stir to combine and cook for another 3 minutes. Tip: For an extra kick, add a pinch of red pepper flakes.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. In a small bowl, mix the shredded cheddar cheese, breadcrumbs, and melted butter. Sprinkle this topping over the beef mixture. Tip: For a golden crust, press the topping lightly into the mixture.
6. Bake for 20-25 minutes, or until the topping is golden and crispy. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld beautifully.

Golden and bubbly straight out of the oven, this casserole boasts a delightful contrast between the juicy, sweet filling and the crispy, cheesy topping. Serve it with a side of coconut rice to double down on the tropical vibes, or keep it simple with a crisp green salad for a meal that’s as versatile as it is delicious.

Cajun Shrimp Stuffed Pepper Casserole

Unbelievably delicious and packed with a punch, this dish is your ticket to a flavor-packed journey that’ll have your taste buds dancing the Cajun two-step. Perfect for those who love a little heat with their eat, it’s a crowd-pleaser that’s as fun to make as it is to devour.

Ingredients

• For the stuffing:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp Cajun seasoning
  • 1 cup cooked rice
  • 1/2 cup diced bell peppers (mix of colors)
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
• For the casserole:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup chicken broth
  • 1 tbsp butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, heat olive oil and sauté onions, bell peppers, and garlic until soft, about 5 minutes. Tip: Don’t rush this step; letting the veggies soften properly builds the flavor base.
3. Add shrimp and Cajun seasoning to the skillet, cooking until shrimp are pink and opaque, about 3-4 minutes. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them!
4. Stir in cooked rice and chicken broth, mixing well to combine. Remove from heat.
5. Stuff each bell pepper with the shrimp and rice mixture, packing it in tightly. Place stuffed peppers in the prepared baking dish.
6. Drizzle melted butter over the tops of the peppers and sprinkle with shredded cheese.
7. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and slightly golden. Tip: For an extra crispy cheese top, broil for the last 2 minutes.

Get ready to serve up a dish that’s a riot of textures, from the tender peppers to the juicy shrimp and gooey cheese. Pair it with a crisp salad or crusty bread to soak up all the delicious juices, and watch it disappear before your eyes!

Shepherd’s Pie Stuffed Pepper Casserole

Today’s the day we revolutionize your dinner game with a dish that’s as fun to make as it is to devour. Think of it as a cozy hug from your oven, where shepherd’s pie meets stuffed peppers in a casserole that’ll have your taste buds doing a happy dance.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup beef broth
• For the topping:
  • 4 large bell peppers, tops cut off and seeds removed
  • 4 cups mashed potatoes (prepared)
  • 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
3. Add the onions, carrots, peas, and garlic to the skillet. Cook for 5 minutes until vegetables begin to soften.
4. Stir in the tomato paste, Worcestershire sauce, salt, pepper, and beef broth. Simmer for 10 minutes until the mixture thickens slightly.
5. Arrange the bell peppers in the prepared baking dish. Spoon the beef mixture evenly into each pepper.
6. Top each pepper with mashed potatoes, spreading to cover the filling completely. Sprinkle with cheddar cheese.
7. Bake for 25-30 minutes until the cheese is bubbly and the peppers are tender.
8. Let cool for 5 minutes before serving to allow the flavors to meld beautifully.

You’ll love the contrast between the creamy mashed potatoes and the hearty, savory filling, all nestled in a sweet, tender pepper. Try serving it with a side of crusty bread to sop up any delicious juices that escape.

Breakfast Stuffed Pepper Casserole with Eggs and Sausage

Venture into your morning with a dish that’s as vibrant as your alarm clock’s snooze button—packed with flavors that’ll make you forget it’s Monday. This casserole is the superhero of breakfasts, combining the heartiness of sausage, the freshness of peppers, and the comfort of eggs in one glorious bake.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 lb breakfast sausage, casings removed
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 3 cloves garlic, minced
• For the egg mixture:
  • 6 large eggs
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Tip: Break it into crumbles as it cooks for even browning.
3. Add the onion, bell peppers, and garlic to the skillet. Cook until the vegetables are soft, about 5 minutes. Tip: Stir occasionally to prevent sticking.
4. Transfer the sausage and vegetable mixture to the prepared baking dish, spreading it evenly.
5. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. Pour this mixture over the sausage and vegetables in the baking dish.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake for 25-30 minutes, or until the eggs are set and the cheese is bubbly and slightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.

Ready to dazzle your taste buds? This casserole emerges from the oven with a golden cheese crust that’s irresistibly crispy, while the inside stays gloriously soft and fluffy. Serve it with a side of avocado slices or a dollop of salsa for an extra kick that’ll make your morning sing.

Conclusion

Perfect for any gathering or cozy night in, our roundup of 24 stuffed pepper casserole recipes offers something for every taste and occasion. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share this article on Pinterest to spread the joy of cooking!