Skip to Content

Unstuffed Bell Pepper Casserole

Share this recipe:

Unstuffed bell pepper casserole is loaded with ground beef, gooey melted cheese, rice and fresh veggies.

White casserole dish with unstuffed bell pepper casserole recipe.

Unstuffed Bell Pepper Casserole Overview

This easy-to-make casserole takes the best flavors from my stuffed bell peppers recipe and packs them into a comforting casserole topped with baked cheese. Prep in 15 minutes then relax for 40 minutes of cooking time.

Continue on your casserole journey with my hamburger casserole and crispy tater tot casserole.

Watch my easy tutorial video to see just how easy making unstuffed bell pepper casserole is.

Recipe ingredients including raw ground beef, bowl of beef broth, bell peppers, diced tomatoes, cheese, seasonings, and onion.

Recipe Ingredients

Four overhead images in one: 1. Raw ground beef in frying pan. 2. Seared ground beef in frying pan with paper towel pushed by wooden spoon. 3. Vegetables added to beef in frying pan. 4. Vegetables cooked and mixed in with ground beef in frying pan.

How To Make Unstuffed Bell Pepper Casserole

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat oven to 375°F. Spray a 9×13 casserole dish lightly with nonstick cooking spray.

STEP 2: Add 1 lb lean ground beef to a frying pan over medium-high heat. Break apart into small pieces using the tip of a spatula. Sauté until the ground beef is no longer pink. Use a folded piece of paper towel to swish around and soak up the excess grease.

STEP 3: Add 2 cloves minced garlic, 1 cup chopped yellow onion, and 3 cups chopped bell peppers. Mix everything.

Three overhead images in one: 1. Spices added to beef and veggie mix in frying pan. 2. All ingredients mixed together. 3. Closeup of onions, bell peppers, spices and ground beef mixed and cooked.

STEP 4: Next, add 2 Tbsp Worcestershire sauce, 1 Tbsp Italian seasoning, ½ tsp salt, ½ tsp ground black pepper. Mix thoroughly then remove from heat and set aside.

Three overhead images in one: 1. White bowl with beef broth, diced tomatoes, minute rice and tomato paste. 2. Beef and veggie mix is added to the white bowl. 3. All ingredients are mixed in white bowl.

STEP 5: In a large bowl, mix 1 ½ cups beef broth, 15 oz canned diced tomatoes (with liquid drained), 1 cup minute rice, and 5 oz tomato paste.

STEP 6: Add the ground beef bell pepper mixture to the bowl and stir together.

Four overhead images in one: 1. All ingredients are pressed flat in white casserole dish. 2. Casserole dish is covered with tin foil. 3. Cooked dish is removed from oven, tin foil is removed and cheese is added. 4. Finished casserole with melted cheese surrounded by fresh bell peppers, parsley and a wooden spoon.

STEP 7: Pour the mixture into a greased casserole dish. Cover with aluminum foil and bake for 20 minutes.

STEP 8: After 20 minutes, remove from the oven and sprinkle 1 cup shredded mozzarella on top. Bake uncovered for another 15-18 minutes, until the cheese is melted. Remove from oven and let cool for 5-10 minutes, scoop onto plates and serve!

Close up of unstuffed bell pepper casserole with melted cheese on top and slice cut out.

Recipe Variations

  • Swap out mozzarella for cheddar cheese or freshly grated parmesan.
  • Swap out ground beef for ground turkey, chicken, or pork.

Recipe Tips

  • In STEP 2 the beef doesn’t need to be fully cooked in the frying pan, give it a good sear on the outside, break it down into small pieces then move on to the next step. It will continue to cook when the other ingredients are added and when baked for 20 minutes in a casserole dish.
  • This is a great meal to prep ahead of time and freeze for later. Follow the reheat instructions below in the how to store section.

How To Store

  • Refrigerate – Store leftovers in the fridge in an airtight container, or a cling-wrapped dish for 2-3 days.
  • Freezer – This is a great recipe for frozen dinners, you can prepare everything (except the cheese) without baking then freeze, or bake completely and freeze. If stored in an airtight container, both will stay fresh for up to 2 months.
  • Reheat – If frozen allow to thaw in the fridge overnight.
    – To reheat the pre-cooked recipe, use a microwave and heat in one-minute increments until heated. In an oven, set to 350°F and reheat for about 15-20 minutes.
    – For the uncooked recipe, follow steps 7-8 to cook.
A plate of unstuffed bell pepper casserole.

🎉 Grab Your Free Recipe Guides! 🎉

Hey, foodie friends! Don’t miss my Free Recipe Guides featuring all my popular dishes, ready for you to print and enjoy! Sign up for my member’s library for instant access to over 20 delicious guides, and I’m always adding more!

✨ And while you’re at it, come hang out with me on Pinterest and Facebook for even more tasty inspiration!

Tried this recipe? I’d love it if you shared it with your friends! 💖 And don’t forget to leave a review using the stars in the recipe card below—I can’t wait to hear what you think! ⭐⭐⭐⭐⭐

White casserole dish with unstuffed bell pepper casserole recipe.

Unstuffed Bell Pepper Casserole

This recipe takes all the best flavors from a stuffed bell peppers recipe and packs it into a casserole. Loaded with bell peppers, ground beef, and gooey melted cheese, everyone will be asking for seconds.
Save Recipe! Pin This Print It
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9 servings

Ingredients

Instructions

  • Preheat oven to 375°F. Spray a 9×13 casserole dish lightly with nonstick cooking spray.
  • Add 1 lb lean ground beef to a frying pan over medium-high heat. Break apart into small pieces using the tip of a spatula. Sauté until the outside of the ground beef is browned outside, and pink inside. Use a folded piece of paper towel to swish around and soak up the excess grease.
  • Add 2 cloves garlic – minced, 1 cup yellow onion – chopped, and 3 cups bell peppers – chopped. Mix everything.
  • Next, add 2 Tbsp Worcestershire sauce, 1 Tbsp Italian seasoning, ½ tsp salt, ½ tsp ground black pepper. Mix thoroughly then remove from heat and set aside.
  • In a large bowl, mix 1 ½ cups beef broth, 15 oz canned diced tomatoes – liquid drained, 1 cup minute rice, and 5 oz tomato paste.
  • Add the ground beef bell pepper mixture to the bowl and stir.
  • Pour the mixture into a greased casserole dish. Cover with aluminum foil and bake for 20 minutes.
  • After 20 minutes, remove from the oven and sprinkle 1 cup shredded mozzarella on top. Bake uncovered for another 15-18 minutes, until the cheese is melted. Remove from oven and let cool for 5-10 minutes, scoop onto plates and serve!

Recipe Notes:

• In STEP 2 the beef doesn’t need to be fully cooked in the frying pan, give it a good sear on the outside, break it down into small pieces then move on to the next step. It will continue to cook when the other ingredients are added and when baked for 20 minutes in a casserole dish.
• To Refrigerate – Store leftovers in the fridge in an airtight container, or a cling-wrapped dish for 2-3 days.
• To Freeze – This is a great recipe for frozen dinners, you can prepare everything (except the cheese) without baking then freeze, or bake completely and freeze. If stored in an airtight container, both will stay fresh for up to 2 months.
• To Reheat – If frozen allow to thaw in the fridge overnight.
– To reheat the pre-cooked recipe, use a microwave and heat in one-minute increments until heated. In an oven, set to 350°F and reheat for about 15-20 minutes.
– For the uncooked recipe, follow steps 7-8 to cook.

Nutrition

Calories: 251kcal | Carbohydrates: 19g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 572mg | Potassium: 590mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1948IU | Vitamin C: 73mg | Calcium: 119mg | Iron: 3mg

The nutritional information provided is an estimate and is per serving.

Save This Recipe:Follow us on Pinterest @MadeByAndi

Share this recipe:

Recipe Rating