20 Delicious Stuffed Pepper Casserole Recipes for Every Occasion

Who says comfort food can’t be both delicious and easy to make? Dive into our roundup of 20 Delicious Stuffed Pepper Casserole Recipes for Every Occasion, where we’ve gathered the best of quick dinners, seasonal favorites, and hearty meals that’ll have everyone asking for seconds. Whether you’re feeding a crowd or just craving something cozy, these recipes are sure to inspire your next kitchen adventure. Let’s get cooking!

Classic Beef Stuffed Pepper Casserole

Transform your weeknight dinner routine with this Classic Beef Stuffed Pepper Casserole, a hearty and comforting dish that brings all the flavors of stuffed peppers in an easy-to-make casserole form.

Ingredients

• 1 lb ground beef
• 1 cup uncooked white rice
• 1 large onion, diced
• 2 green bell peppers, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and cook the ground beef until browned. Drain excess fat.
3. Add the diced onion and green bell peppers to the skillet, cooking until softened, about 5 minutes.
4. Stir in the uncooked rice, diced tomatoes, tomato sauce, salt, black pepper, garlic powder, and onion powder. Bring to a simmer, then remove from heat.
5. Transfer the mixture to the prepared baking dish, spreading evenly. Cover tightly with foil and bake for 45 minutes.
6. Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

This casserole stands out with its perfect blend of savory beef, tender rice, and melted cheese, all baked to perfection for a satisfying meal that’s as easy to make as it is delicious.

Tip: For an extra kick, add a pinch of red pepper flakes to the beef mixture before baking.

Cheesy Chicken Stuffed Pepper Casserole

Dive into the comfort of this Cheesy Chicken Stuffed Pepper Casserole, a hearty dish that combines the beloved flavors of stuffed peppers with the ease of a casserole.

Ingredients

• 1 lb ground chicken
• 3 large bell peppers, diced
• 1 cup cooked white rice
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced onion and 3 large bell peppers, diced, cooking until softened, about 5 minutes.
3. Add 1 lb ground chicken to the skillet, breaking it apart as it cooks until no longer pink, about 5 minutes. Stir in 2 cloves garlic, minced, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika, cooking for another minute.
4. Mix in 1 cup cooked white rice and 1 can diced tomatoes, undrained, then transfer the mixture to the prepared baking dish.
5. Sprinkle 1 cup shredded cheddar cheese evenly over the top. Bake at 375°F for 20 minutes, or until the cheese is bubbly and lightly golden.

The melty cheese topping and the savory chicken and pepper filling make this casserole a crowd-pleaser that’s as satisfying to look at as it is to eat.

Tip: For an extra kick, swap the cheddar for pepper jack cheese and add a pinch of cayenne to the chicken mixture.

Vegetarian Quinoa Stuffed Pepper Casserole

This Vegetarian Quinoa Stuffed Pepper Casserole is a hearty, flavor-packed dish that brings the comfort of stuffed peppers with the ease of a casserole.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 4 large bell peppers, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add diced bell peppers to the skillet, cooking for another 5 minutes until they start to soften.
3. Stir in quinoa, vegetable broth, black beans, diced tomatoes, corn, cumin, chili powder, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked.
4. Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top.
5. Bake at 375°F for 20 minutes, or until the cheese is bubbly and slightly golden.

The melty cheese topping contrasts beautifully with the spicy, quinoa-packed base, making every bite a delightful mix of textures and flavors.

Tip: For an extra kick, add a diced jalapeño to the skillet with the bell peppers.

Spicy Sausage Stuffed Pepper Casserole

Spice up your dinner routine with this Spicy Sausage Stuffed Pepper Casserole, a hearty dish that combines the bold flavors of spicy sausage and sweet bell peppers in one comforting bake.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 3 large bell peppers, diced (mix of colors for visual appeal)
• 1 cup cooked white rice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the spicy Italian sausage and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
3. Add the diced bell peppers and minced garlic to the skillet. Cook for another 5 minutes, until the peppers begin to soften.
4. Stir in the cooked white rice, diced tomatoes with their juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, allowing the flavors to meld.
5. Transfer the mixture to the prepared baking dish. Top evenly with 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese.
6. Bake at 375°F for 20 minutes, or until the cheese is bubbly and lightly golden.

The magic of this casserole lies in the contrast between the spicy sausage and the sweet bell peppers, all brought together under a blanket of melted cheese. It’s a crowd-pleaser that’s as easy to make as it is to love.

Tip: For an extra kick, drizzle with hot sauce before serving.

Mexican Style Stuffed Pepper Casserole

Bring a fiesta to your dinner table with this Mexican Style Stuffed Pepper Casserole, a hearty and colorful dish that’s as easy to make as it is delicious.

Ingredients

• 1 lb ground beef
• 1 cup cooked white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup corn kernels (fresh or frozen)
• 1 large onion, diced
• 2 bell peppers (any color), diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion, bell peppers, and garlic, sautéing until soft, about 5 minutes.
3. Add ground beef to the skillet, cooking until browned. Drain any excess fat.
4. Stir in cooked rice, black beans, diced tomatoes, corn, chili powder, cumin, salt, and black pepper. Cook for another 5 minutes until everything is well combined and heated through.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle shredded cheddar cheese on top.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with chopped cilantro before serving.

This casserole stands out with its perfect blend of spices and textures, offering a comforting bite with every spoonful.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onions and peppers.

Low Carb Stuffed Pepper Casserole

Transform your stuffed pepper cravings into a comforting, low-carb casserole that’s as easy to make as it is delicious.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cups shredded mozzarella cheese
• 2 large bell peppers, diced

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until no longer pink. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cauliflower rice, diced tomatoes, tomato sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried basil. Simmer for 5 minutes to blend the flavors.
4. Layer half of the beef mixture into the prepared baking dish. Top with half of the diced bell peppers and 1 cup of mozzarella cheese. Repeat the layers.
5. Bake at 375°F for 25 minutes, or until the cheese is bubbly and slightly golden.

The magic of this dish lies in the layers, offering a bite of cheesy goodness with every spoonful, without the carbs of traditional stuffed peppers.

Tip: For an extra kick, sprinkle a little red pepper flakes into the beef mixture before baking.

Turkey and Rice Stuffed Pepper Casserole

Transform your weeknight dinner with this comforting Turkey and Rice Stuffed Pepper Casserole, a hearty dish that packs all the flavors of stuffed peppers into an easy-to-make casserole.

Ingredients

• 1 lb ground turkey
• 1 cup uncooked white rice
• 2 cups water
• 3 large bell peppers, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add diced bell peppers, onion, and minced garlic to the skillet. Cook for another 5 minutes, until vegetables begin to soften.
4. Stir in uncooked rice, diced tomatoes with their juice, water, salt, black pepper, paprika, and dried oregano. Bring to a simmer, then cover and cook on low for 15 minutes, or until rice is tender.
5. Transfer the mixture to the prepared baking dish and sprinkle shredded cheddar cheese evenly over the top.
6. Bake at 375°F for 20 minutes, until the cheese is bubbly and slightly golden.

The magic of this dish lies in the way the rice absorbs all the vibrant flavors of the turkey and peppers, creating a satisfying one-pan meal that’s both nutritious and comforting.

Tip: For a spicier kick, add a diced jalapeño to the vegetable mix or a pinch of cayenne pepper to the seasoning.

Gluten-Free Stuffed Pepper Casserole

Looking for a cozy, gluten-free dinner that packs all the flavors of stuffed peppers without the fuss? This casserole is your answer.

Ingredients

• 1 lb ground beef
• 1 cup cooked quinoa
• 1 large onion, diced
• 2 bell peppers, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until no longer pink. Drain any excess fat.
3. Add the diced onion and bell peppers to the skillet with the beef. Cook for about 5 minutes, until the vegetables start to soften.
4. Stir in the cooked quinoa, diced tomatoes, tomato sauce, garlic powder, oregano, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
5. Transfer the mixture to the prepared baking dish and sprinkle the shredded cheddar cheese evenly over the top.
6. Bake at 375°F for 20 minutes, or until the cheese is bubbly and lightly golden.

The quinoa adds a delightful texture that makes this casserole hearty and satisfying, while the melted cheese brings it all together with its gooey goodness.

Tip: For an extra kick, add a pinch of red pepper flakes to the beef mixture before baking.

Slow Cooker Stuffed Pepper Casserole

Imagine coming home to the comforting aroma of this Slow Cooker Stuffed Pepper Casserole, a hearty dish that brings all the flavors of classic stuffed peppers without the fuss.

Ingredients

• 1 lb ground beef
• 1 cup uncooked long-grain white rice
• 1 large onion, diced
• 3 bell peppers (any color), diced
• 2 cloves garlic, minced
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup shredded cheddar cheese

Instructions

1. In a skillet over medium heat, brown the ground beef until no longer pink, about 5 minutes. Drain excess fat.
2. Transfer the beef to a slow cooker. Add the rice, onion, bell peppers, garlic, tomato sauce, diced tomatoes, salt, black pepper, and oregano. Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the rice is tender and the liquid is absorbed.
4. Sprinkle the shredded cheddar cheese over the top, cover, and let sit for 5 minutes until the cheese is melted.

The magic of this casserole lies in how the rice soaks up all the savory flavors, creating a dish that’s both satisfying and effortlessly delicious.

Tip: For a spicier kick, swap the diced tomatoes for a can of Rotel tomatoes with green chilies.

Keto Stuffed Pepper Casserole

Transform your stuffed pepper cravings into a comforting, low-carb casserole that’s as easy to make as it is delicious.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 cup shredded cheddar cheese
• 1/2 cup sugar-free marinara sauce
• 1/2 cup beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 large bell peppers, diced

Instructions

1. Preheat your oven to 375°F 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 minutes. Add the diced onion and minced garlic, cooking for another 3 minutes until softened.
3. Stir in the cauliflower rice, sugar-free marinara sauce, beef broth, Italian seasoning, salt, and black pepper. Cook for 5 minutes, allowing the flavors to meld.
4. Layer the diced bell peppers in the bottom of the prepared baking dish. Top with the beef mixture, spreading evenly. Sprinkle the shredded cheddar cheese on top.
5. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.

This casserole cleverly swaps out rice for cauliflower, keeping all the hearty flavors of traditional stuffed peppers without the carbs. The melty cheese topping adds a irresistible finish.

Tip: For an extra kick, mix in a pinch of red pepper flakes with the Italian seasoning.

BBQ Chicken Stuffed Pepper Casserole

Transform your BBQ chicken into a comforting, cheesy casserole with these colorful stuffed peppers—a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 4 large bell peppers, any color, halved and seeds removed
• 2 cups cooked chicken, shredded
• 1 cup BBQ sauce
• 1 cup cooked rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup red onion, diced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F. Arrange the bell pepper halves in a large baking dish, cut side up.
2. In a large bowl, mix the shredded chicken with BBQ sauce, rice, black beans, corn, red onion, garlic powder, smoked paprika, salt, and black pepper until well combined.
3. Spoon the chicken mixture evenly into each bell pepper half. Top each with shredded cheddar cheese.
4. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
5. Garnish with fresh cilantro before serving.

The smoky BBQ flavor paired with the sweet bell peppers and melted cheese creates a dish that’s irresistibly hearty and flavorful.

Tip: For an extra kick, drizzle a little extra BBQ sauce over the top before serving.

Italian Sausage Stuffed Pepper Casserole

This Italian Sausage Stuffed Pepper Casserole is a hearty, flavorful dish that brings the comfort of stuffed peppers with the ease of a casserole.

Ingredients

• 1 lb Italian sausage, casings removed
• 3 large bell peppers, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add diced bell peppers, onion, and minced garlic to the skillet. Cook until vegetables are softened, about 5 minutes.
3. Stir in uncooked white rice, marinara sauce, salt, black pepper, and dried oregano. Bring to a simmer, then remove from heat.
4. Transfer the mixture to a greased 9×13 inch baking dish. Cover tightly with foil and bake for 35 minutes.
5. Remove foil, sprinkle with mozzarella and Parmesan cheeses, and bake uncovered for an additional 10 minutes, until cheese is bubbly and golden.

The magic of this dish lies in the way the rice absorbs all the savory flavors, creating a perfectly cohesive and satisfying meal.

Tip: For a spicier kick, opt for hot Italian sausage and add a pinch of red pepper flakes with the other seasonings.

Paleo Stuffed Pepper Casserole

Dive into the hearty flavors of this Paleo Stuffed Pepper Casserole, a comforting dish that brings all the stuffed pepper goodness without the fuss.

Ingredients

• 1 lb ground beef
• 3 large bell peppers, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 cup chicken broth
• 1/2 cup shredded paleo-friendly cheese (optional)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
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 diced bell peppers, onion, and minced garlic to the skillet. Cook for another 5 minutes until the vegetables start to soften.
4. Stir in the cauliflower rice, diced tomatoes, salt, black pepper, paprika, and cayenne pepper. Cook for 2-3 minutes.
5. Pour in the chicken broth and let the mixture simmer for 5 minutes until slightly reduced.
6. Transfer the mixture to the prepared baking dish. If using, sprinkle the shredded cheese evenly over the top.
7. Bake for 20-25 minutes until the cheese is melted and bubbly (if using) and the edges are slightly crispy.

This casserole stands out with its perfect blend of spices and the clever use of cauliflower rice for a grain-free twist that doesn’t skimp on flavor.

Tip: For an extra kick, add a pinch more cayenne pepper or top with fresh jalapeños before baking.

One-Pot Stuffed Pepper Casserole

Transform the classic stuffed pepper into a fuss-free, one-pot wonder that’s bursting with flavor and perfect for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup uncooked long-grain white rice
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Stir in onion, garlic, red bell pepper, and green bell pepper. Cook for 3 minutes until vegetables begin to soften.
3. Add rice, diced tomatoes with their juice, beef broth, salt, black pepper, and oregano. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Sprinkle cheddar cheese over the top, cover, and let sit for 2 minutes until cheese melts.

This casserole delivers all the comforting flavors of traditional stuffed peppers with half the effort, thanks to the one-pot method that melds everything together beautifully.

Tip: For a spicier kick, add a diced jalapeño with the bell peppers.

Vegan Lentil Stuffed Pepper Casserole

Dive into the heartiness of this Vegan Lentil Stuffed Pepper Casserole, a dish that packs all the comfort of stuffed peppers without the fuss.

Ingredients

• 1 cup dried green lentils, rinsed
• 3 cups vegetable broth
• 4 large bell peppers, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1 cup cooked quinoa
• 1/2 cup vegan cheese shreds (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender. Drain any excess liquid.
3. While the lentils cook, heat olive oil in a large skillet over medium heat. Add the onion, garlic, and diced bell peppers. Cook for 5-7 minutes until vegetables are softened.
4. Stir in the cooked lentils, cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
5. Remove from heat and mix in the marinara sauce and cooked quinoa. Transfer the mixture to the prepared baking dish. Sprinkle with vegan cheese shreds if using.
6. Bake for 20 minutes until the top is lightly browned and the casserole is bubbling around the edges.

The smoky cumin and paprika give this casserole a depth of flavor that’s hard to resist, while the lentils and quinoa ensure it’s as nutritious as it is delicious.

Tip: For an extra crunch, top with crushed tortilla chips before baking.

Buffalo Chicken Stuffed Pepper Casserole

Spice up your dinner routine with this Buffalo Chicken Stuffed Pepper Casserole, a hearty dish that combines the bold flavors of buffalo sauce with the comfort of a baked casserole.

Ingredients

• 3 large bell peppers, diced
• 2 cups cooked chicken, shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup cream cheese, softened
• 1/4 cup green onions, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, buffalo sauce, ranch dressing, cream cheese, garlic powder, salt, and black pepper until well combined.
3. Spread the diced bell peppers evenly in the bottom of the prepared baking dish. Top with the chicken mixture, spreading it out to cover the peppers.
4. Sprinkle the shredded cheddar cheese over the top of the casserole.
5. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish with chopped green onions before serving.

The creamy texture of the cheese paired with the spicy kick of buffalo sauce makes this casserole a standout dish that’s perfect for game day or any night you’re craving something with a little heat.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Greek Style Stuffed Pepper Casserole

Bring a taste of the Mediterranean to your table with this Greek Style Stuffed Pepper Casserole, a hearty and flavorful dish that’s as colorful as it is delicious.

Ingredients

• 4 large bell peppers, any color, halved and seeded
• 1 lb ground lamb
• 1 cup cooked rice
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, cook the ground lamb until browned, about 5 minutes. Drain any excess fat.
3. Stir in the cooked rice, feta cheese, parsley, olive oil, oregano, salt, and black pepper into the lamb. Mix well.
4. Arrange the bell pepper halves in the prepared baking dish. Spoon the lamb mixture evenly into each pepper half.
5. Pour the marinara sauce over the stuffed peppers, covering them evenly.
6. Bake for 35-40 minutes, until the peppers are tender and the filling is heated through.

The combination of savory lamb, tangy feta, and sweet bell peppers creates a Mediterranean flavor profile that’s both satisfying and surprisingly easy to achieve.

Tip: For an extra touch of Greek flavor, sprinkle a little more feta and a drizzle of olive oil on top before serving.

Jalapeno Popper Stuffed Pepper Casserole

Spice up your dinner routine with this Jalapeno Popper Stuffed Pepper Casserole, a creamy, cheesy, and slightly spicy dish that’s sure to become a family favorite.

Ingredients

• 4 large bell peppers, any color, halved and seeds removed
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 jalapenos, finely diced (remove seeds for less heat)
• 1/2 cup mayonnaise
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Arrange the bell pepper halves in the prepared dish, cut side up.
3. In a large bowl, mix together the cream cheese, cheddar cheese, Monterey Jack cheese, jalapenos, mayonnaise, garlic powder, onion powder, salt, and black pepper until well combined.
4. Spoon the cheese mixture evenly into each bell pepper half.
5. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle this mixture over the stuffed peppers.
6. Bake for 25-30 minutes, or until the peppers are tender and the topping is golden brown.

The combination of creamy filling and crunchy topping makes this casserole a textural delight, while the jalapenos add just the right amount of kick.

Tip: For an extra crispy topping, broil the casserole for the last 2-3 minutes of baking.

Sweet Potato Stuffed Pepper Casserole

This Sweet Potato Stuffed Pepper Casserole is a hearty, flavorful dish that brings a cozy twist to your dinner table, combining the sweetness of potatoes with the vibrant colors of bell peppers.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 4 bell peppers, any color, halved and seeded
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a large baking dish with olive oil.
2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
3. Spread the sweet potatoes in the prepared baking dish and roast for 20 minutes, stirring halfway through, until they start to soften.
4. Remove the dish from the oven and arrange the bell pepper halves, cut side up, among the sweet potatoes. Return to the oven and bake for another 15 minutes.
5. Sprinkle the shredded cheddar cheese over the peppers and sweet potatoes, then bake for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the smoky sweetness of the paprika-roasted sweet potatoes paired with the crisp-tender peppers, all brought together with a gooey cheese topping.

Tip: For an extra kick, add a pinch of cayenne pepper to the sweet potato seasoning mix.

Asian Inspired Stuffed Pepper Casserole

Transform your dinner routine with this Asian Inspired Stuffed Pepper Casserole, a delightful twist on a classic that’s packed with flavor and easy to make.

Ingredients

• 4 large bell peppers, halved and seeds removed
• 1 lb ground beef
• 1 cup cooked white rice
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F 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 minutes. Drain excess fat.
3. Stir in the cooked rice, green onions, garlic, soy sauce, hoisin sauce, sesame oil, ground ginger, and red pepper flakes. Cook for another 2 minutes until well combined.
4. Arrange the bell pepper halves in the prepared baking dish and fill each with the beef mixture.
5. Sprinkle the shredded mozzarella cheese evenly over the stuffed peppers.
6. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

The combination of hoisin and soy sauce gives this casserole a rich, umami depth that’s perfectly balanced by the freshness of the bell peppers.

Tip: For an extra crunch, top with additional green onions or a sprinkle of sesame seeds before serving.

Conclusion

We hope this roundup of 20 delicious stuffed pepper casserole recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!

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