Pioneer Woman Stuffed Pepper Casserole: Easy Comfort in One Pan

Pioneer Woman Stuffed Pepper Casserole is your new weeknight dinner hero. If your crew loves comfort food but you’re not about spending two hours hollowing out peppers like it’s a culinary arts final—this one’s got your name on it. This recipe nails everything we love about classic stuffed peppers (beef, rice, cheesy bliss), but tosses out the fiddly prep and swaps it for a hearty, oven-baked casserole. It’s faster, easier, and frankly, tastier in every bite.

With the bold flavors of seasoned ground beef, sweet bell peppers, melty cheddar, and rice that soaks up all the goodness, this Pioneer Woman stuffed pepper casserole wraps itself around your taste buds like a warm, delicious hug. Whether you’re feeding picky kiddos or just trying to get dinner on the table in under 90 minutes, this one-dish wonder seriously delivers.

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What is Pioneer Woman Stuffed Pepper Casserole?

So, what exactly is this cozy dish that’s getting all the love? Pioneer Woman stuffed pepper casserole takes the essence of classic stuffed bell peppers and simplifies it—dramatically. Instead of slicing, stuffing, and praying your peppers don’t tip over in the oven, this version chops them up, cooks them with seasoned ground beef and rice, and bakes everything together in one casserole dish. Think of it as stuffed peppers’ easier, sassier cousin.

Inspired by the comfort food queen herself, Ree Drummond (aka The Pioneer Woman), this recipe keeps the wholesome flavors she’s known for—like hearty protein, veggies, and comforting carbs—but skips the fussy steps. It’s also highly customizable. You can use turkey, chicken, or even plant-based protein, and tweak the seasonings to your heart’s content. And did we mention the double-cheese topping? It’s the finishing touch that pulls the whole thing together like magic.

Reasons to Try Pioneer Woman Stuffed Pepper Casserole

First off—who has time to fuss with individually stuffed peppers on a Tuesday? This Pioneer Woman stuffed pepper casserole brings all the comfort with none of the drama. It’s perfect when you’re juggling work, laundry, and a toddler who only eats things that look like cheese.

Not only is it quicker (hello, 75 minutes total), but it also stretches a pound of ground beef into eight generous servings. It’s meal-prep friendly, picky-eater approved, and hits that sweet spot between “homemade” and “I didn’t break a sweat.” The balance of peppers, beef, rice, and melty cheese is cozy enough for winter and light enough for any season. Bonus? You likely have most of the ingredients already hanging out in your pantry. And if you love comforting casseroles like this one, don’t miss our Chili Mac Casserole or Cheesy Hamburger Potato Casserole for even more crave-worthy ideas.

Ingredients Needed to Make Pioneer Woman Stuffed Pepper Casserole

• 1 pound ground beef (85/15 for best flavor; turkey or veggie crumbles work too)
• 1 small yellow onion, diced
• 4 large bell peppers, chopped (use a colorful mix!)
• 2 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 2 cups beef broth (low-sodium preferred)
• 1 can (14.5 oz) diced tomatoes, drained (save ¼ cup juice)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt and freshly cracked pepper, to taste
• 1½ cups sharp cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded

Instructions to Make Pioneer Woman Stuffed Pepper Casserole

Ready to bring some cozy, cheesy magic to the dinner table? This step-by-step guide walks you through how to make Pioneer Woman stuffed pepper casserole from start to finish—with extra tips, helpful visuals, and smart swaps along the way. Whether you’re new to cooking or just short on time, each step breaks it down in a way that’s easy to follow and even easier to enjoy.

Step 1: Preheat and Prep Your Baking Dish

Start by preheating your oven to 375°F. While it’s warming up, grease a 9×13-inch baking dish with nonstick spray or a light coat of oil. This keeps everything from sticking and makes cleanup a breeze later. If you’re doubling the recipe or feeding a crowd, consider using a larger casserole pan or splitting into two dishes.

Helpful Tip: Want to know which pans work best for casseroles? Check out our Dump and Bake Meatball Casserole to see how different bakeware affects the cook time and texture.

Step 2: Wash and Chop Your Bell Peppers

Grab four large bell peppers—use a mix of red, green, and yellow for a pop of color and flavor. Wash them thoroughly, remove the stems, seeds, and white membranes. Then, cut them into 1-inch strips and dice into bite-sized pieces. Chopping them evenly helps ensure they cook at the same rate and keep a pleasant bite after baking.

Kitchen Hack: For picky eaters or kids, dice peppers smaller so they blend in with the rice and cheese. It’s a sneaky way to pack in more veggies!

Step 3: Cook the Ground Beef and Onion

Place a large skillet over medium-high heat and add 1 pound of ground beef along with 1 small diced onion. Cooking both together allows the beef to brown while the onion softens and adds flavor. Use a wooden spoon to break up the meat into crumbles, and cook for about 6–8 minutes, until there’s no pink left.

Just before the beef is done, stir in 2 cloves of minced garlic and let it cook for 1 more minute. Garlic burns easily, so adding it at the end keeps the flavor bold without bitterness.

Need a swap? Ground turkey or chicken works well here. For more substitution ideas, check out our Low Carb Beef and Pepper Cheesy Bake that uses leaner protein options.

Step 4: Toast the Rice and Add Seasonings

Now, here’s a step that adds a lot of flavor with little effort. Stir 1 cup of uncooked long-grain white rice directly into the beef mixture. Let it toast for 1-2 minutes, just enough to absorb the fat and get a nutty, aromatic base going.

Next, add:

• 2 cups beef broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, drained (but save ¼ cup of the juice!)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• Salt and freshly cracked black pepper to taste

Stir everything together. The liquid should just cover the beef and rice mixture. This helps the rice cook evenly without becoming mushy.

Pro Tip: Want a lighter version? Swap in vegetable broth and try brown rice—but increase baking time by 10-15 minutes and check for doneness.

Step 5: Add Bell Peppers and Transfer to Baking Dish

Fold in your diced bell peppers, mixing them evenly into the skillet. Don’t worry if it looks like a lot—bell peppers shrink slightly during baking. Once it’s all combined, transfer the mixture to your prepared baking dish and spread it into an even layer.

Cover the dish tightly with aluminum foil. This traps steam and cooks the rice without drying out the casserole. It also helps the bell peppers stay tender without turning to mush.

Step 6: Bake and Check for Doneness

Place the covered dish in the preheated oven and bake for 45 minutes. When time’s up, remove the foil and check the rice—it should be tender, and most of the liquid absorbed. If you notice dry patches, drizzle in the reserved ¼ cup of tomato juice and bake uncovered for 5 more minutes.

This step-by-step baking process is designed to lock in moisture while developing deep, savory flavors. You’ll smell the magic happening about halfway through—stay strong!

Step 7: Add the Cheese and Finish Baking

Time for the best part—cheese! Sprinkle 1½ cups of sharp cheddar and ½ cup mozzarella evenly over the top. Return the dish to the oven, uncovered, and bake for another 10 minutes, until the cheese is melted and starting to bubble and brown.

Try this twist: For a little kick, add crushed red pepper or chopped jalapeños before the final bake. You can also mix in a handful of parmesan for an extra savory layer.

Step 8: Let it Rest and Serve

Once the cheese is melty and golden, pull the casserole out and let it rest for 5 minutes. This step is easy to skip—but don’t. It helps the casserole set so the portions hold together when served. Plus, it gives everything a chance to absorb the final flavors.

Slice, serve, and enjoy your Pioneer Woman stuffed pepper casserole with your favorite sides. Need serving ideas? Our Southern Green Bean Casserole makes a comforting match, or keep it fresh with a simple salad.

What to Serve with Pioneer Woman Stuffed Pepper Casserole

This casserole’s got it all—protein, veggies, carbs—but if you’re feeling fancy or feeding a hungry crew, here are some easy pairings. A crisp green salad with a zippy vinaigrette cuts the richness perfectly. Garlic bread? Always a yes. You could also serve it alongside Southern Green Bean Casserole for a nostalgic nod to holiday flavors. If you’re going low-carb on the side, sautéed zucchini or roasted broccoli make a great contrast. Want to stretch leftovers into a new meal? Wrap a scoop in a tortilla with sour cream and hot sauce—boom, burrito night. This dish is flexible, so whether you’re making it for guests or just yourself (no judgment), it plays well with plenty of sidekicks.

Key Tips for Making Pioneer Woman Stuffed Pepper Casserole

Want to make this Pioneer Woman stuffed pepper casserole even better? Here’s the scoop:

• Dice peppers evenly. It helps them cook at the same pace and avoids the dreaded soggy bits.
• Toast your rice with the meat before adding liquid—flavor upgrade alert.
• Use freshly grated cheese if you can. Pre-shredded cheese doesn’t melt as smoothly because of added starches.
• Don’t skip the resting time. It’s tempting to dive in, but letting it sit helps everything come together nicely.
• Add a spicy kick by tossing in a diced jalapeño or a pinch of crushed red pepper.
  And for another easy-peasy twist on this flavor combo, try our Easy Italian Stuffed Bell Peppers.

Storage and Reheating Tips Pioneer Woman Stuffed Pepper Casserole

Got leftovers? Lucky you. This Pioneer Woman stuffed pepper casserole stores like a champ. Let it cool completely, then transfer to airtight containers. It’ll keep in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 2 months. Reheat in the microwave (covered) for 2-3 minutes per serving, or bake at 350°F for 15-20 minutes, covered with foil. If frozen, thaw overnight in the fridge first for best texture. Pro tip: add a splash of broth or tomato juice before reheating to bring it back to life. This is one of those dishes that tastes just as good the next day—sometimes better.

FAQs

Can I make it vegetarian?
Absolutely. Use a plant-based meat substitute and swap beef broth for veggie broth.

Is it gluten-free?
Yep! As long as your broth and Worcestershire sauce are certified gluten-free, you’re good to go.

Can I prep this ahead of time?
Yes! Assemble everything up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5-10 extra minutes to the bake time straight from the fridge.

What kind of rice works best?
Long-grain white rice is the classic choice, but jasmine or basmati also work beautifully.

Can I add beans?
Sure—black beans or kidney beans add extra fiber and protein. Just reduce the meat or rice slightly to keep the balance.

Final Thoughts

If you’re craving comfort without the chaos, Pioneer Woman stuffed pepper casserole might just be your new kitchen BFF. It’s got the hearty flavors of stuffed peppers with way less effort and a cheesy, bubbly finish that makes it hard to resist. It’s a family-favorite, freezer-friendly, meal-prep miracle in a pan. Plus, it’s endlessly adaptable for whatever’s in your fridge. Want more cozy classics? Be sure to check out our Dump and Bake Meatball Casserole or Mouthwatering Chicken Pot Pie Casserole. Now go forth, bake, and get those forks ready.

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