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4.59 from 17 votes

Dump-and-Bake Stuffed Bell Peppers Casserole

Skip the tedious prep work and throw all of the raw ingredients into one dish! This Dump-and-Bake Stuffed Bell Peppers Casserole is a deconstructed version of the classic dinnertime favorite -- in about 10 minutes!
Course Dinner
Cuisine American
Keyword ground beef, ground turkey, stuffed peppers
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 260.6kcal
Author Blair


  • ½ lb. extra-lean ground beef, ground turkey breast, or ground chicken breast (at least 93% lean)
  • ½ cup uncooked long grain white rice
  • ½ cup frozen diced onion (or about ½ of a small onion, diced)
  • 1 medium sweet bell pepper (any color), diced
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 2 cups beef broth
  • 8 ounces tomato sauce
  • 2 teaspoons minced garlic
  • 1 tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • teaspoon pepper
  • ½ cup grated cheddar cheese


  • Preheat oven to 375 degrees F. Spray an 8- or 9-inch square baking dish with cooking spray.
  • In the bottom of the prepared dish, arrange uncooked beef, uncooked rice, onion, bell pepper, and diced tomatoes. Break up the meat into small pieces with your fingers as you spread it around so that it cooks evenly throughout. Use your hands to gently combine everything.
  • In a separate large bowl, whisk together beef broth, tomato sauce, garlic, soy sauce, Italian seasoning, salt and pepper. Pour over the beef mixture.
  • Cover tightly with foil and bake for 35 minutes.
  • Remove foil, stir everything, and cover with foil again. Return dish (covered) to the oven for an additional 15 minutes, or until meat, rice and vegetables are fully cooked and tender. If using a glass or ceramic baking dish, you may need to increase the baking time.
  • Remove foil. Sprinkle top of casserole with shredded cheese. Place in the oven uncovered for about 3-5 more minutes, or just until the cheese melts.


Cooking Just for Two? Cut the ingredients in half and bake the casserole in a small 1-quart baking dish. The cooking time should remain the same, or may need to be shortened by about 5 minutes.


Serving: 1/4 of the casserole | Calories: 260.6kcal | Carbohydrates: 31.8g | Protein: 22.5g | Fat: 5.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.4g | Cholesterol: 42.4mg | Sodium: 1064.5mg | Potassium: 304.7mg | Fiber: 3.2g | Sugar: 6.1g