Pioneer Woman’s Stuffed Pepper Casserole!

I’ll be honest. The idea for this Pioneer Woman’s Stuffed Pepper Casserole hit me like a freight train during one of those hectic, I-don’t-even-have-time-to-think kind of weeks. You know the type. School projects piling up, work deadlines breathing down your neck, and about a million random things on your to-do list that you swear multiplies overnight. And of course, dinnertime doesn’t wait for anyone.

So, there I was, staring at a sad pack of bell peppers in my fridge, some ground beef that had maybe one more day left before it’d start throwing tantrums, and a mountain of rice from last night’s dinner. The kids were already chanting their favorite battle cry—“What’s for dinner, Mom?”—like some sort of adorable but slightly menacing chorus. And that’s when it hit me. Stuffed peppers. But not the traditional, stuff-each-pepper-like-a-delicate-art-project kind. Nope. This mom needed a lazy, dump-it-all-in type of dish that still tasted like I spent hours making it.

I remembered Ree Drummond’s magical way of turning down-home comfort food into something borderline genius. So, I took a page from her book, quite literally, and decided to Pioneer-Woman-fy my problem away. Enter: the Stuffed Pepper Casserole. Think of it as a deconstructed, no-fuss version of the classic—kind of like unstuffed pepper bowls but cozier. It’s the ultimate comfort food casserole meets busy mom reality. And let me tell you, once I whipped this up and saw the kids digging in like I’d just served up pizza for dinner, I knew this was going to be a regular in our house.

Why You’ll Love This Casserole Dish:

1. Effortless Weeknight Meal: This Easy Stuffed Pepper Casserole is all about convenience. It’s a one-pan wonder that takes just 20 minutes to prepare before it’s happily bubbling away in the oven. You get all the hearty, comforting flavors of stuffed peppers without the hassle of individually prepping each pepper. Just mix, pour, bake, and enjoy.
   
2. Crowd-Pleaser: Whether you’re serving this at a casual family dinner or looking for Friendsgiving side dishes that’ll knock everyone’s socks off, this casserole never disappoints. It’s like the lovechild of comfort food and pure efficiency. And let’s be real—who doesn’t love a cheesy, savory casserole?
   
3. Versatile and Customizable: This recipe is a blank canvas. Want to turn it into Southwest Stuffed Peppers? Toss in some corn, black beans, and a hint of cumin. Craving something Italian? Go heavy on the garlic and add some Italian sausage. The possibilities are endless.
   
4. Kid-Friendly: If my picky eaters are any indication, this dish is a certified hit with kids. Something about the cheesy, meaty goodness served over rice just makes it a home run. Plus, you can sneak in some extra veggies if you’re feeling ambitious.
   
5. Perfect for Meal Prep: Make a big batch and enjoy leftovers for days. You can even freeze it for those nights when cooking sounds about as appealing as scrubbing toilets.
   
6. Great for Potlucks: Planning a casual get-together or looking for cute Thanksgiving treats that aren’t dessert? This Inside Out Stuffed Pepper Casserole is your answer. It’s hearty, filling, and everyone will ask you for the recipe.
   

Ingredients for Pioneer Woman’s Stuffed Pepper Casserole

• 1 lb ground beef (or ground chicken for a lighter version)
• 1 tbsp olive oil
• 1 large onion, diced
• 3 bell peppers (any color), diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup beef broth (or chicken broth if using ground chicken)
• 2 cups cooked rice
• 1 ½ cups shredded cheddar cheese (divided)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Equipment Needed:

• Large skillet
• Baking dish (9×13 inch works great)
• Wooden spoon
• Aluminum foil (if you want to cover it while baking)

Cooking Instructions for Pioneer Woman’s Stuffed Pepper Casserole

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef (or chicken) and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat if needed.
3. Add onions and bell peppers to the skillet and cook for about 5 minutes, until they soften.
4. Stir in garlic and cook for another minute until fragrant.
5. Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
6. Let the mixture simmer for about 5 minutes.
7. Stir in cooked rice and half of the shredded cheese.
8. Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh parsley if desired. Serve hot and enjoy!

Notes:

1. Make it Mexican: For a fun twist on Mexican food recipes, add corn, black beans, and swap out the Italian seasoning for taco seasoning.
2. Slow Cooker Option: For a Stuffed Pepper Casserole Crockpot version, simply transfer everything to a crockpot and cook on low for 4–5 hours.
3. Unstuffed Pepper Skillet: Want something even quicker? Just skip the oven and serve straight from the skillet as a mock stuffed peppers dish.
4. Cheesy Goodness: Feel free to swap cheddar for mozzarella or even pepper jack for extra flavor.
5. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Macronutrients Count Per Serving:

• Calories: Approximately 400 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 4g
• Sugars: 6g

Pro Tips for the Recipe:

1. Use Fresh Ingredients: The fresher the bell peppers, the better the flavor. Try to use vibrant, firm peppers for the best texture.
2. Don’t Overcook the Peppers: Sautéing the peppers for just a few minutes before baking keeps them tender-crisp, adding a nice bite to the casserole.
3. Cheese Options Matter: While cheddar is the classic choice, try mixing it with mozzarella or pepper jack for a richer, gooier experience.
4. Pre-Cook the Rice: Make sure your rice is already cooked and fluffy before adding it to the casserole to prevent it from turning mushy.
5. Add a Crunchy Topping: If you love some texture, sprinkle crushed tortilla chips or breadcrumbs on top before baking.

Let’s Dig In! (Q & A Section)

1. What to Serve With This Recipe? Serve this casserole with a simple green salad, steamed veggies, or even buttery garlic bread if you’re feeling extra indulgent.
2. Can I Make This Recipe Ahead of Time? Absolutely! Prepare the casserole up to the baking step and refrigerate it for up to 24 hours before popping it in the oven.
3. How Can I Make This Dish Healthier? Use ground chicken or turkey instead of beef, and swap out white rice for brown rice or even cauliflower rice for a low-carb twist.
4. Can I Make This Dish in a Crockpot? Yep! Just transfer the mixture to a crockpot and cook on low for 4–5 hours for a delicious Stuffed Pepper Casserole Crockpot experience.
5. What’s the Best Way to Store Leftovers? Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven or microwave until warmed through.