Dinner

Pioneer Woman Stuffed Pepper Casserole Recipe

ByLana Polati March 2, 2026March 2, 2026

Introduction

Pioneer Woman Stuffed Pepper Casserole is a comforting and hearty baked dish that combines seasoned ground beef, diced bell peppers, onions, garlic, tomatoes, and rice. Topped with melted cheddar cheese, this easy one-dish meal is perfect for a family dinner any night of the week.

A round white pan filled with a baked dish showing three main layers: the bottom layer is a chunky mixture of browned ground meat and diced vegetables in a red tomato sauce, the middle layer is melted golden brown cheese with some dark spots from baking, and the top layer is fresh green chopped herbs sprinkled over the cheese. The pan is placed on a metal rack over a white marbled surface, with a folded dark red cloth on the top left, two silver spoons on the right, a small white bowl of extra chopped green herbs at the bottom right, and part of a white plate with a spoon at the bottom left. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound lean ground beef
2 large bell peppers, seeded and diced
1 onion, peeled and diced
3 cloves garlic, minced
1 ½ cups beef stock
15 ounces diced tomatoes
1 cup long-grain uncooked white rice
3 tablespoons Worcestershire sauce
1 ½ teaspoons Montreal Grill Seasoning
½ teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika (can use regular paprika)
2 cups shredded cheddar cheese, divided (keep aside ½ cup for topping)

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray.
Step 2: In a large, deep pan over medium heat, brown the lean ground beef until fully cooked.
Step 3: Add the diced bell peppers and onion to the pan while the beef cooks. Stir in the minced garlic and cook until the vegetables are softened and fragrant.
Step 4: Stir in Worcestershire sauce, salt, pepper, smoked paprika, and Montreal Grill Seasoning until well combined.
Step 5: Add diced tomatoes, beef stock, uncooked rice, and 1 ½ cups of the shredded cheddar cheese. Mix thoroughly, reserving ½ cup of cheese for the topping.
Step 6: Transfer the mixture to the prepared casserole dish. Sprinkle the reserved ½ cup cheddar cheese evenly on top.
Step 7: Cover the dish tightly with aluminum foil and bake for about 45 minutes, or until the rice is cooked, liquid is absorbed, and the casserole is hot and bubbly.
Step 8: Remove the foil and broil the casserole for 3-5 minutes until the cheese topping is golden and browned. Watch carefully to avoid burning.
Step 9: Let the casserole rest for about 15 minutes before serving to allow the flavors to meld and for easier serving.

Tips & Variations

Use regular paprika instead of smoked paprika if you prefer a milder flavor.
Add a pinch of cayenne pepper or chili flakes for a spicier dish.
Substitute ground turkey or chicken for a lighter version.
Covering the casserole during baking helps keep the cheese moist and melty.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through for best results.