One-Pot Cheesy Stuffed Pepper Casserole

One-Pot Cheesy Stuffed Pepper Casserole


  • 1/2 cup diced white onion
  • 1 pound ground beef
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 2 bell peppers (seeded and chopped)
  • 1 can (14.5 ounce diced tomatoes)
  • 1 can (10.75 ounce condensed tomato soup)
  • 2 cups beef broth
  • 1 cup uncooked white rice
  • 1 cup shredded Mexican or Colby Jack Cheese
  • 1/4 cup diced green onion (optional)


  1. Preheat oven to 350 degrees.
  2. Preheat a large oven safe skillet over medium heat.
  3. Add in onion, ground beef, garlic powder, salt and pepper.
  4. Cook, stirring occasionally until meat is cooked thoroughly, about 7-8 minutes.
  5. Drain excess grease.
  6. Stir in peppers and cook for about 4-5 minutes until peppers are slightly tender.
  7. Stir in diced tomatoes, tomato soup, beef broth and rice and combined.
  8. Bring mixture to a boil.
  9. Stir, reduce heat to a simmer and cover and cook for about 20-25 minutes until rice is tender and most of the liquid is absorbed.
  10. Remove from heat and stir.
  11. Sprinkle shredded cheese on top and transfer to oven.
  12. Bake on center rack for about 8-10 minutes until cheese is melted.
  13. Carefully remove from oven.
  14. Top with chopped green onion if desired.
  15. Allow to cool for about 5-10 minutes before serving.
  16. Enjoy!!

Yields 6

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