Cheesy Ground Beef Stuffed Pepper Shells and Rice Casserole Bake

There is something wonderfully comforting about a bubbling casserole fresh from the oven. This Cheesy Ground Beef Stuffed Pepper Shells and Rice Casserole Bake brings together everything you want in a hearty family dinner: seasoned ground beef, tender bell peppers, fluffy rice, plenty of melted cheese, and a rich tomato-based sauce that ties it all together.

Instead of stuffing individual peppers, this recipe turns those familiar flavors into an easy-to-assemble casserole. Large pasta shells are filled with a savory ground beef and rice mixture, nestled into sauce, and finished with a generous layer of cheese. The result is colorful, satisfying, and perfect for a cozy weeknight meal.

Why You’ll Love This Casserole

This dish combines the classic flavors of stuffed peppers with the convenience of a baked pasta casserole. The shells create little pockets that hold the beef, rice, peppers, and sauce, while the cheese melts over everything into a golden, bubbly topping.

It is also flexible. You can use different bell pepper colors, swap the cheese according to what you have available, or add extra vegetables to make the filling your own.

Ingredients

For the Shells and Filling

• 12–14 large pasta shells
• 1 pound ground beef
• 1 cup cooked white or brown rice
• 1 medium yellow onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 tablespoon olive oil, if needed

For the Sauce

• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes, preferably undrained
• 1 tablespoon tomato paste
• ½ teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt to taste

For the Cheese Topping

• 1½ cups shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese

Fresh parsley or chopped green onions can be added at the end for a fresh finishing touch.

Step-by-Step Method

1. Prepare the Pasta Shells

Bring a large pot of salted water to a boil. Carefully add the jumbo shells and cook according to the package directions, but stop about 1–2 minutes before they reach full tenderness.

The shells should be tender enough to fill but still firm enough to hold their shape. Overcooking them can make them difficult to handle.

Drain the shells carefully and arrange them on a lightly oiled baking sheet or plate so they do not stick together while you prepare the filling.

2. Brown the Ground Beef

Heat a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula.

Cook until browned and no longer pink. If there is a large amount of excess fat, carefully drain it from the skillet.

Keeping some of the flavorful juices in the pan helps the filling stay moist and savory.

3. Add the Onion and Bell Peppers

Add the diced onion, green bell pepper, and red bell pepper to the skillet.

Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften. You do not need to cook them until completely tender because they will continue cooking in the oven.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

4. Season the Beef Mixture

Sprinkle in the Italian seasoning, paprika, oregano, salt, and black pepper.

Stir everything together so the seasonings coat the beef and vegetables evenly.

At this point, the kitchen should already smell like a classic stuffed-pepper dinner.

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