If you love stuffed peppers but want something quick, hearty, and easy to throw together on a busy night, this Stuffed Pepper Casserole is the perfect recipe! It’s got all the flavors of traditional stuffed peppers—tender ground beef, sweet bell peppers, savory tomatoes, and Italian herbs—without the fuss of stuffing each pepper.

Even better? This recipe swaps traditional rice for cauliflower rice, making it a lighter, low-carb option that still tastes absolutely delicious. It’s comfort food you can feel good about!

Ingredients You’ll Need

• 1 lb ground beef – Lean works best, but any will do.
• 3–4 bell peppers – Any color! Red, yellow, and orange add sweetness, while green adds a classic bite.
• 3 cups cauliflower rice – Fresh or frozen both work. I prefer a bag of frozen to keep it simple
• 1 can (14.5 oz) stewed tomatoes – Adds rich flavor and juiciness.
• 2 tsp Italian seasoning – For that herby, comforting flavor.
• 1 cup shredded cheese (optional, for topping) – Mozzarella or cheddar work great.
• Salt & pepper to taste

How to Make Stuffed Pepper Casserole

1. Cook the beef: In a large skillet, brown the ground beef over medium heat. Drain excess grease if needed.
2. Add veggies: Stir in chopped bell peppers and cook until slightly softened, about 5 minutes.
3. Mix it all together: Add cauliflower rice, stewed tomatoes, Italian seasoning, salt, and pepper. Stir well and let simmer for 10 minutes so flavors blend.
4. Bake (optional): Transfer mixture to a casserole dish, sprinkle cheese on top, and bake at 375°F for 15–20 minutes until bubbly.

Tips & Variations

• Make it spicy: Add red pepper flakes or diced jalapeños.
• Switch up the protein: Ground turkey, chicken, or even sausage work beautifully.
• Meal prep idea: Divide into containers for quick, ready-to-go lunches.
• Extra veggie boost: Stir in zucchini or spinach for more nutrition.

This is a favorite of mine. It’s quick, easy and light.