I turned the flavors of classic stuffed peppers into an easy Stuffed Pepper Casserole with ground beef, rice and bright green bell peppers that feeds four and stores well in the freezer.
I wasn’t expecting this unstuffed bell pepper casserole to become my weeknight secret, but it did. Think of a Green Pepper Casserole without the fuss, a deconstructed take that still hits like a classic.
I love how the green bell peppers pair with browned ground beef to make something hearty, but not heavy. Its fast to toss together, freezes like a dream, and somehow ends up feeling smarter than the effort you put in.
It disappears faster than you’d expect. If you like bold, no-nonsense dinners that reheat well, try this Ground Beef Casserole.
Yields 4 servings.
Ingredients
- adds rich protein and iron, keeps dish hearty but can be fatty if not drained
- Green peppers bring fiber, crisp texture and bright peppery notes, not very sweet
- yellow onion gives sweet savory depth, has fiber and antioxidants when lightly browned
- garlic is punchy and aromatic, low calorie, adds umami and possible immune benefits
- white rice supplies quick carbs to bulk the meal, easy to digest not nutrient rich
- diced tomatoes add acidity, vitamin C and moisture, they balance the beefy richness
- cheddar cheese melts creamy and salty, gives protein and that gooey comforting top
- olive oil helps saute veggies, adds small healthy fats and helps flavors develop
Ingredient Quantities
- 1 lb ground beef, 85 to 90% lean (works great for this)
- 2 green bell peppers, seeded and diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 cups cooked long grain white rice (about 1 cup uncooked)
- 14.5 oz can diced tomatoes, undrained
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- Fresh parsley or sliced green onions for garnish, optional
How to Make this
1. Preheat your oven to 375°F and lightly grease an 8×8 or 9×9 baking dish.
2. Heat the olive oil in a large skillet over medium heat, add the diced onion and green bell peppers and cook about 4 to 5 minutes until they start to soften, then add the minced garlic and cook another 30 to 60 seconds, don’t let the garlic burn.
3. Push the veggies to the side of the pan, add the ground beef and break it up with a spatula, brown until no pink remains about 5 to 7 minutes.
4. Drain excess fat if there’s a lot, then stir in the Worcestershire sauce, Italian seasoning, salt and black pepper to taste.
5. Pour in the undrained diced tomatoes and the tomato sauce, simmer for 2 to 3 minutes so the flavors meld and the sauce thickens slightly.
6. Remove the skillet from heat and stir in the cooked long grain white rice until everything is evenly combined, taste and adjust seasoning if needed.
7. Spoon the mixture into the prepared baking dish, spread it out, then sprinkle the shredded cheddar cheese evenly over the top.
8. Bake for 20 to 25 minutes until the cheese is melted and the casserole is bubbly, if you want golden brown cheese put it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
9. Let the casserole rest for 5 minutes, garnish with fresh parsley or sliced green onions if you like, then serve. For freezer friendly meals, assemble in a foil pan and freeze up to 3 months; thaw overnight in the fridge before baking, or bake from frozen adding extra time until heated through.
Equipment Needed
1. 8×8 or 9×9 baking dish, lightly greased
2. Large skillet (10 to 12 inches) for browning beef and cooking veggies
3. Spatula or wooden spoon to break up the meat and stir everything
4. Chef knife for dicing onion and peppers
5. Cutting board
6. Measuring cups and measuring spoons for rice, tomato sauce and seasonings
7. Small saucepan to cook the rice if you dont have it pre-cooked
8. Can opener for the diced tomatoes
9. Oven mitts for handling the hot baking dish
FAQ
Unstuffed Bell Pepper Casserole With Ground Beef Recipe Substitutions and Variations
- Ground beef: swap for 1 lb ground turkey or chicken, same amount. It’s leaner so add a tbsp oil when browning and season a bit more, or do 50/50 beef and pork for juicier flavor.
- Cooked white rice: use 2 cups cooked quinoa or brown rice instead, same volume. Quinoa gives a nuttier, lighter bite, brown rice is chewier and heartier so either works.
- Shredded cheddar: use Monterey Jack, mozzarella, or pepper jack (use about 1 1/2 cups). Monterrey melts smooth, pepper jack adds a kick, mozzarella gives a milder gooey top.
- Green bell peppers: replace with 2 red or yellow bell peppers for sweetness, or use 1-2 poblanos for mild smoky heat, or substitute 1 medium zucchini diced if you want less pepper flavor.
Pro Tips
1. Brown the beef good, dont just stir it until it goes grey. Let some bits get nicely caramelized for extra flavor, then drain most of the fat but leave about a tablespoon or so so the dish doesnt taste flat.
2. Use day old rice if you got it or cook the rice a touch underdone so the casserole wont turn mushy. If your fresh rice is clumpy, fluff it with a fork and toss with a little oil so the grains stay separate.
3. Keep the casserole covered for most of the bake to lock in moisture then uncover for the last 10 minutes so the cheese melts nice and the top wont dry out, or broil for 1 to 2 minutes but watch it or it will burn. Let it rest 5 to 10 minutes before serving so it sets and scoops clean.
4. For deeper flavor stir in a teaspoon of tomato paste when you add the canned tomatoes, or a splash of vinegar or a pinch of sugar to balance acidity. If you freeze leftovers, cool completely, wrap tightly and label the date, then bake from frozen adding extra time until its piping hot all the way through.
Unstuffed Bell Pepper Casserole With Ground Beef Recipe
I turned the flavors of classic stuffed peppers into an easy Stuffed Pepper Casserole with ground beef, rice and bright green bell peppers that feeds four and stores well in the freezer.
4
servings
632
kcal
Equipment: 1. 8×8 or 9×9 baking dish, lightly greased
2. Large skillet (10 to 12 inches) for browning beef and cooking veggies
3. Spatula or wooden spoon to break up the meat and stir everything
4. Chef knife for dicing onion and peppers
5. Cutting board
6. Measuring cups and measuring spoons for rice, tomato sauce and seasonings
7. Small saucepan to cook the rice if you dont have it pre-cooked
8. Can opener for the diced tomatoes
9. Oven mitts for handling the hot baking dish
Ingredients
-
1 lb ground beef, 85 to 90% lean (works great for this)
-
2 green bell peppers, seeded and diced
-
1 medium yellow onion, diced
-
2 cloves garlic, minced
-
1 tbsp olive oil
-
2 cups cooked long grain white rice (about 1 cup uncooked)
-
14.5 oz can diced tomatoes, undrained
-
1 cup tomato sauce
-
1 tbsp Worcestershire sauce
-
1 tsp Italian seasoning
-
Salt and black pepper, to taste
-
1 1/2 cups shredded cheddar cheese
-
Fresh parsley or sliced green onions for garnish, optional
Directions
- Preheat your oven to 375°F and lightly grease an 8×8 or 9×9 baking dish.
- Heat the olive oil in a large skillet over medium heat, add the diced onion and green bell peppers and cook about 4 to 5 minutes until they start to soften, then add the minced garlic and cook another 30 to 60 seconds, don't let the garlic burn.
- Push the veggies to the side of the pan, add the ground beef and break it up with a spatula, brown until no pink remains about 5 to 7 minutes.
- Drain excess fat if there's a lot, then stir in the Worcestershire sauce, Italian seasoning, salt and black pepper to taste.
- Pour in the undrained diced tomatoes and the tomato sauce, simmer for 2 to 3 minutes so the flavors meld and the sauce thickens slightly.
- Remove the skillet from heat and stir in the cooked long grain white rice until everything is evenly combined, taste and adjust seasoning if needed.
- Spoon the mixture into the prepared baking dish, spread it out, then sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and the casserole is bubbly, if you want golden brown cheese put it under the broiler for 1 to 2 minutes but watch it closely so it doesnt burn.
- Let the casserole rest for 5 minutes, garnish with fresh parsley or sliced green onions if you like, then serve. For freezer friendly meals, assemble in a foil pan and freeze up to 3 months; thaw overnight in the fridge before baking, or bake from frozen adding extra time until heated through.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 524g
- Total number of serves: 4
- Calories: 632kcal
- Fat: 35.3g
- Saturated Fat: 16.2g
- Trans Fat: 0.4g
- Polyunsaturated: 2.5g
- Monounsaturated: 12.5g
- Cholesterol: 135.5mg
- Sodium: 631mg
- Potassium: 1028mg
- Carbohydrates: 41.7g
- Fiber: 6g
- Sugar: 9.4g
- Protein: 44.1g
- Vitamin A: 750IU
- Vitamin C: 75mg
- Calcium: 352mg
- Iron: 5.1mg
