Stuffed Pepper Casserole

Stuffed Pepper Casserole is a colorful, flavorful, and easy-to-make pasta bake, packed with ground beef, bell peppers, and rich tomato sauce, all topped with gooey melted Monterey Jack cheese. It’s perfect for fall and winter weeknights when you crave a comforting meal.

I used to make my favorite Turkey Stuffed Peppers even though my boys weren’t the biggest fans, but then I had this idea: what if I just threw everything into a baking dish with some pasta? Turns out, it’s brilliant.

This stuffed pepper casserole has become my secret weapon when I want comfort food without the fuss. I just chop everything up, toss it with pasta, and bake it under a blanket of melted cheese….and it turns into a hearty, cheesy dish that the whole family asks for again and again, perfect for lunch or dinner.

Why I love this recipe

• So much easier than traditional stuffed peppers – No tedious stuffing or worrying about peppers falling apart
• Packed with colorful vegetables – The bell peppers add sweetness and nutrition
• Family-friendly and crowd-pleasing – Even picky eaters go back for seconds
• Great for meal prep – Leftovers taste even better the next day
• Budget-friendly ingredients – Uses simple pantry staples and affordable ground beef

Ingredients

• Pasta: Rotini pasta – a hearty base that holds all the flavors together.
• Vegetables: Yellow onion, green bell pepper, orange bell pepper, garlic – adding freshness, color, and aromatic depth to the dish.
• Ground beef: Use lean ground beef to reduce the need to drain excess grease. You can substitute ground turkey or ground chicken if you like.
• Sauce: Tomato paste, fire-roasted tomatoes, undrained tomato sauce – for a well-rounded, flavorful sauce.
• Spices: Italian seasoning, salt, black pepper – bringing balanced flavor and depth.
• Cheese: Shredded Monterey Jack cheese – melts beautifully for a creamy, cheesy topping.

Step by step

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Set it aside.
2. In a large pot, bring salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell peppers, cover, and cook for 5–7 minutes, stirring occasionally, until they soften and become translucent.

1. Mix in the tomato paste and minced garlic. Cover and cook for 1–2 minutes until fragrant.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cover and cook for 7–10 minutes, stirring occasionally, until fully browned. Drain any excess grease.
3. Season the mixture with salt, pepper, and Italian seasoning, stirring well to combine.
4. Pour in the tomato sauce and fire-roasted tomatoes, stir to combine, and cover. Let simmer for 3–5 minutes.
5. Toss the cooked pasta into the sauce until the pasta is evenly coated.

1. Transfer everything to the prepared casserole dish and sprinkle the shredded cheese evenly over the top.
2. Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
3. Optional: Broil for 30 seconds to 1 minute until the cheese turns lightly golden, keeping a close eye to prevent burning.
4. Remove from the oven and allow to cool slightly. Garnish with parsley if desired, then serve.

Variations

Choose different bell peppers to change up the color and flavor, like red, yellow, green, or orange; all work. You can also lighten this casserole recipe by using ground turkey or chicken instead of beef. And for cheese variety, try cheddar, mozzarella, or pepper jack cheese.

If you are into vegetarian, swap the meat for black beans or lentils and add more vegetables like zucchini or mushrooms. Or try to add a little kick with red pepper flakes or jalapeños, or stir in cooked rice for a heartier dish.

Serving suggestion

Rich and hearty, this casserole can be served on its own or with garlic bread or dinner rolls for soaking up any extra sauce.

Storage

Leftover stuffed pepper casserole keeps well in the fridge for up to 3 days in an airtight container. Single servings can be reheated in the microwave quickly, or the whole casserole can be reheated covered in a 350°F oven for about 20 minutes.

To freeze, cool the casserole completely, wrap tightly with aluminum foil, and store for up to three months. Thaw overnight in the fridge and add a little more cheese before reheating if desired.

If you try this recipe please comment and rate it below, I love hearing from you!