Stuffed Bell Pepper Casserole

Flip it!
Stuffed Bell Pepper Casserole

The BEST Hot Dish! This is easy to make and a real crowd pleaser. It’s also great for meal-planning and freezer friendly.


▢ 1 lb. ground beef
▢ 2 bell peppers seeded and diced
▢ 1 onion peeled and diced
▢ 1 ½ cups beef stock
▢ 15 oz. diced tomatoes I used fire roasted tomatoes
▢ 1 cup white rice uncooked
▢ 2 cups cheese
▢ 3 tbsp Worcestershire sauce
▢ 3 cloves garlic minced
▢ 1 ½ tsp Montreal Grill Seasoning
▢ ½ tsp salt
▢ ½ tsp pepper
▢ ½ tsp smoked paprika


Preheat the oven to 375 degrees.
Using a large, deep pan over medium heat. Add the ground beef and sauté.
Dice the bell peppers and onions. Add to the meat as it cooks, along with the diced onions.
Mince the garlic and add to the pan. Next add Worcestershire, pepper, paprika and grill seasoning. Mix to combine.
Add the remaining ingredients, reserving ½ cup shredded cheese – stir until well combined.
Pour the entire mixture into a 9×13 greased casserole dish. Top with remaining cheese, cover and bake until all the liquid is absorbed and the casserole is hot and bubbly. About 45 minutes.
If desired remove the foil set under the broiler to brown the cheese. This only takes 3-5 minutes.
Allow to sit 10 minutes before serving.


If using brown rice, increase the cooking time to one hour.
For make-ahead meal prep and freezing – Just follow the instructions as written above. Hold off on adding the cheese to the top of the casserole. Cover, seal well and freeze.
Allow the frozen casserole to thaw in the fridge overnight. Top with cheese – then cover and bake. It will take 50-60 minute to bake until hot and bubbly!


Calories: 507kcal | Carbohydrates: 35g | Protein: 27g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 93mg | Sodium: 692mg | Potassium: 705mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1798IU | Vitamin C: 60mg | Calcium: 344mg | Iron: 4mg

Adapted from