When I first heard “dump-and-bake,” I was skeptical. Could something truly delicious emerge from simply tossing ingredients into a dish and baking it? As a busy home cook, I’m always on the hunt for ways to simplify dinner without sacrificing flavor, and let me tell you, this Dump-and-Bake Stuffed Pepper Casserole absolutely delivers. It takes all the beloved flavors of classic stuffed peppers – the tender bell peppers, savory ground meat, and hearty rice – and transforms them into an incredibly easy, comforting casserole that’s perfect for any night of the week.
Why You’ll Love This Dish
There are countless reasons why this Dump-and-Bake Stuffed Pepper Casserole has earned a permanent spot in my recipe rotation, and I’m confident it will in yours too. First off, the sheer convenience is unparalleled. We’re talking minimal prep, no pre-cooking the rice or individual stuffing, just straightforward assembly. It’s the ultimate weeknight warrior meal! Beyond ease, it’s a fantastically flavorful dish, marrying the sweetness of bell peppers with a savory tomato-based sauce and perfectly seasoned ground beef or turkey. Plus, it’s a complete meal in one dish, making cleanup a breeze.
> “I used to shy away from stuffed peppers because of all the steps. This casserole changed everything! It’s so easy and tastes exactly like the classic. My family devoured it!” – A Happy Home Cook
How This Recipe Comes Together
The magic of this casserole lies in its “dump-and-bake” nature. You’ll layer all your uncooked ingredients – ground meat, rice, bell peppers, and sauce – into a baking dish. As it bakes, the rice absorbs the flavorful liquids, the meat cooks through, and the peppers soften, all melding into a cohesive, comforting dish. It’s truly a hands-off approach to a traditionally more involved meal, allowing you to focus on other things while dinner practically makes itself.
Key Ingredients
To whip up this delightful casserole, you’ll need a handful of readily available ingredients.
- Ground Beef or Turkey: About 1 pound, lean. This forms the hearty base of your “stuffing.”
- Bell Peppers: 3-4 medium-sized, any color (I love a mix of red, green, and yellow for visual appeal), chopped into 1-inch pieces.
- Uncooked White Rice: 1 cup, long-grain works best. No need to pre-cook!
- Canned Diced Tomatoes: 1 (14.5 ounce) can, undrained. Adds a nice acidic brightness.
- Tomato Sauce: 1 (15 ounce) can. For a richer, saucier base.
- Beef or Chicken Broth: 1 ½ cups. Essential for cooking the rice and adding depth of flavor.
- Onion: 1 small, chopped. Aromatic foundation.
- Garlic: 2-3 cloves, minced. Adds a punch of flavor.
- Worcestershire Sauce: 1 tablespoon (optional, but highly recommended). Adds umami.
- Italian Seasoning: 1 teaspoon. Classic herb blend.
- Salt and Black Pepper: To taste.
- Shredded Cheese: 1 cup (cheddar, mozzarella, or a blend), for topping.
Directions to Follow
Let’s get this delicious casserole into the oven!
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Combine Meat Mixture: In a large bowl, combine the uncooked ground beef or turkey, chopped onion, minced garlic, uncooked rice, Italian seasoning, salt, and pepper. Mix gently but thoroughly, breaking up the meat.
- Layer the Dish: Spread the ground meat mixture evenly across the bottom of the prepared baking dish.
- Add Peppers: Scatter the chopped bell peppers over the meat and rice mixture.
- Whisk Sauce: In a separate medium bowl, whisk together the diced tomatoes (undrained), tomato sauce, beef or chicken broth, and Worcestershire sauce (if using).
- Pour & Cover: Pour the liquid mixture evenly over the peppers and meat. Cover the baking dish tightly with aluminum foil.
- Bake: Bake for 50-60 minutes, or until the rice is tender and the meat is cooked through.
- Cheesy Finish: Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven (uncovered) for another 5-10 minutes, or until the cheese is melted and bubbly.
- Rest & Serve: Let the casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly.
Best Ways to Enjoy It
This Dump-and-Bake Stuffed Pepper Casserole is a complete meal on its own, but you can certainly enhance the dining experience with a few simple additions. A crisp green salad with a light vinaigrette makes for a refreshing contrast to the rich casserole. A side of crusty bread or garlic knots is perfect for soaking up any extra delicious sauce. For an extra touch, a dollop of sour cream or a sprinkle of fresh parsley right before serving can add a pop of color and freshness.
Keeping Leftovers Fresh
Storing your leftovers properly ensures you can enjoy this comfort food for days. Once cooled, transfer any remaining casserole to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can microwave individual portions until hot, or cover the casserole dish with foil and warm it in a 300°F (150°C) oven until heated through. If it seems a little dry, add a splash of broth before reheating.
Freezing: This casserole also freezes well! Once completely cooled, divide it into individual portions or larger freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating as directed above.
Helpful Cooking Tips
- Don’t Skimp on Covering: Ensure your casserole dish is tightly covered with aluminum foil during the initial bake. This creates a steamy environment that allows the rice to cook perfectly and prevents the top from drying out.
- Lean Meat is Key: Using lean ground beef or turkey helps prevent the casserole from becoming greasy. If you use a higher fat content, you might want to quickly brown and drain the meat before adding it to the dish, though this would slightly deviate from the “dump-and-bake” concept.
- Rice Choice Matters: Long-grain white rice is recommended as it cooks consistently in the time allotted. Brown rice or other specialty rices might require more liquid and a longer baking time.
- Season Generously: Don’t be shy with the salt and pepper, especially when mixing the meat. A well-seasoned base makes all the difference.
Creative Twists
While delicious as is, this Dump-and-Bake Stuffed Pepper Casserole is also incredibly adaptable.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat, or incorporate some diced jalapeños with the bell peppers.
- Smoky Flavor: A teaspoon of smoked paprika can add a wonderful depth.
- Vegetable Boost: Feel free to stir in other quick-cooking vegetables like corn, diced zucchini, or mushrooms along with the bell peppers.
- Cheese Please: Experiment with different cheeses! Provolone, Monterey Jack, or even a smoky Gouda could be fantastic toppings.
- Herb Variations: Instead of Italian seasoning, try a mix of dried oregano and basil, or fresh herbs like parsley and chives stirred in at the end.
Common Questions
Can I prepare this casserole ahead of time?
Absolutely! You can assemble the entire casserole (without the cheese topping) up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, add about 15-20 minutes to the baking time to account for starting from cold. Add the cheese for the last 10 minutes as directed.
Do I have to brown the ground meat first?
No, that’s the beauty of a dump-and-bake! The ground beef or turkey will cook through perfectly in the casserole dishes alongside the other ingredients. This eliminates an entire step and pan, making cleanup even easier.
What if I don’t have beef broth?
Chicken broth or even vegetable broth can be substituted for beef broth. While beef broth adds a richer, deeper flavor, the casserole will still be delicious with other broths. You could also use water with a bouillon cube dissolved in it.
Classic Dump-and-Bake Stuffed Pepper Casserole — Peppers, Beef/Turkey, Rice
Equipment
- 9×13 inch baking dish
- large skillet
- aluminum foil
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey 80/20 or 90/10
- 1 medium medium onion chopped
- 2-3 cloves garlic minced
- 2-3 medium bell peppers any color, diced
- 1 can diced tomatoes 14.5 oz, undrained
- 1 can tomato sauce 15 oz
- 1.5 cups beef or chicken broth
- 1 cup uncooked white rice long-grain or medium-grain
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 cup shredded cheddar cheese for topping
- fresh parsley optional, for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet, brown the ground meat and chopped onion over medium-high heat until the meat is no longer pink and the onion is soft. Drain any excess fat, then stir in the minced garlic and cook for one minute until fragrant.
Assembly and Baking
- Transfer the cooked meat mixture to the prepared baking dish.
- Add the diced bell peppers, undrained diced tomatoes, tomato sauce, broth, uncooked rice, Worcestershire sauce, Italian seasoning, salt, and black pepper to the baking dish.
- Stir all ingredients thoroughly until combined and the rice is evenly distributed.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, gently stir the casserole, and sprinkle the shredded cheddar cheese over the top.
- Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.
Rest and Serve
- Remove from the oven and let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.