Unstuffed Pepper Casserole

Our unstuffed pepper casserole is classic comfort food packed with delicious flavors, veggies, beef, and plenty of cheese.

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If you’re looking for a delicious and easy meal with bold flavors and no fuss, look no further than this unstuffed pepper casserole. The hearty dish is loaded with bell peppers, ground beef, rice, tomatoes, and spices – all the classic flavors of traditional stuffed peppers without having to fill each one!

Unstuffed Pepper Casserole Ingredients

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Made with juicy ground beef, colorful bell peppers, and plenty of melted cheese, this dish packs a serious flavor punch with every bite.

The best part? All of the ingredients mingle together in one dish, so you can enjoy all of the deliciousness without any of the fuss of stuffing individual peppers.

You’ll need:

• 2 tablespoons of olive oil (or any vegetable oil)
• ½ cup of chopped onions (I used sweet onions, but you can use white or red onions)
• 2 cups of diced bell peppers (I used ⅔ cup of each red bell pepper, orange bell pepper, and yellow bell pepper)
• 1 pound of ground beef (I used ground chuck 80-20)
• 1 teaspoon of salt
• 1 teaspoon of onion powder
• 1 teaspoon of minced onion
• 1 teaspoon of paprika (smoked or sweet paprika)
• ½ teaspoon of ground black pepper
• 2½ cups of beef broth
• 1 (14.5-ounce) can of petite diced tomatoes, not drained
• 2 tablespoons of tomato paste
• 1 cup of rice
• 2 cups of shredded mild cheddar cheese, divided in half

PRO TIP:

I like to freshly shred the cheese from a block as it melts easier. However, you can use any cheese mixture for this flavorful meal.

Substitutions And Additions

GARLIC: You can substitute onion powder with garlic powder and minced onion with minced garlic in this easy casserole.

TOMATOES: Instead of diced tomatoes, you can substitute with a can of Rotel diced tomatoes and green chilies.

SPICE: Instead of paprika, add a pinch of cayenne or red pepper flakes or substitute ground pepper with lemon pepper seasoning.

PEPPERS: Any combination of colors for the peppers will be fine in this great recipe as long as it adds up to 2 cups. You can use a variety, add green peppers to the mix, or just use one color.

GROUND MEAT: Any ground meat that you would use in stuffed peppers would work for this recipe as well. Try ground pork, ground turkey, or ground chicken.

BEEF BROTH: You can substitute the beef broth with 1 cube of beef bouillon and 2½ cups of hot water.

RICE: I used long white rice, but you could substitute it with brown rice. Just keep in mind that the cooking time of the rice may vary.

CHEESE: You can use your favorite cheese blend in this unstuffed bell pepper casserole. Try Colby Jack, Monterey Jack, or Pepper Jack for a hint of spice.

How To Make This Unstuffed Pepper Casserole Recipe

This delicious casserole comes together quickly all in one pan. First, the beef and veggies are sauteed before simmering the mixture with the rice to create the perfect texture.

Top everything with cheese and let it melt for a hearty and tasty dinner for a busy weeknight.

STEP ONE: In a large skillet, over medium heat, pour the olive oil and add the onions. Stir and cook for 1 to 2 minutes until the onions are nice and warm. 

STEP TWO: Add the chopped peppers and keep cooking and stirring until they are warm (1 to 2 minutes) and the onion starts to be translucent. Don’t overcook the vegetables, as we want a slight crunch when serving. 

STEP THREE: Add the ground beef, salt, onion powder, minced onion, paprika, and ground pepper. 

STEP FOUR: Using a heat-proof spoon, over medium heat, break the meat into pieces and mix so the seasoning can spread throughout the mixture. Keep cooking until the meat is fully cooked, with no more pink.

STEP FIVE: Pour in the beef broth, diced tomatoes, and tomato paste. Mix well. 

STEP SIX: Add the uncooked rice and mix, so all the ingredients in the mixture are evenly distributed.

STEP SEVEN: Bring to a simmer, cover, and cook for 20 to 25 minutes or until the rice is nice and tender. 

STEP EIGHT: Once the rice is cooked, sprinkle 1 cup of the shredded cheese. Mix well so the cheese can melt in the skillet. This step is optional; if you are skipping this step, only use 1 cup of cheese in the ingredients. 

STEP NINE: Sprinkle the remaining cheese on top. Cover and let the cheese melt. 

STEP TEN: Serve and Enjoy!

How To Serve

This stuffed bell pepper casserole is excellent served with a side salad, such as our Caesar salad or tomato cucumber salad. Add a warm batch of these soft dinner rolls to mop up the plate.

For those who crave something a bit more indulgent, consider pairing your casserole with creamy mashed potatoes or buttery garlic bread.

If you’re looking for even more delicious casserole recipes, we are sure you’ll like this cabbage roll casserole and cheese burger casserole.

MORE CASSEROLE RECIPES

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Southern Corn Casserole

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Storage

IN THE FRIDGE: The leftovers of this easy stuffed pepper casserole recipe can be kept in the fridge in an airtight container for up to 4 days. This dish is perfect for preparing and reheating the desired portions on a busy night. 

IN THE FREEZER: You can freeze this unstuffed stuffed pepper casserole using freezer bags or containers for up to 2 months.

Allow the casserole to thaw in the fridge overnight before reheating for an easy meal.

This one-pan dish is sure to become a go-to in your family’s meal rotation thanks to its tasty mix of bell peppers, ground beef, brown rice, and plenty of bold seasonings. Plus, this unstuffed pepper casserole comes together quickly, so you can have dinner on the table in no time!

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Unstuffed Pepper Casserole

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Our unstuffed pepper casserole is classic comfort food packed with delicious flavors, veggies, beef, and plenty of cheese.

Prep Time 10 minutes minutes

Cook Time 29 minutes minutes

Total Time 39 minutes minutes

Servings 6

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Ingredients

  

1x2x3x

• 2 tablespoons olive oil, or any vegetable oil
• ½ cup chopped onions, I used sweet onions, but you can use white or red onions
• 2 cups diced bell peppers, I used ⅔ cup of each red bell pepper, orange bell pepper, and yellow bell pepper
• 1 pound ground beef, I used ground Chuck 80-20
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon minced onion
• 1 teaspoon paprika, smoked or sweet paprika
• ½ teaspoon ground pepper
• 2½ cups beef broth
• 14.5 ounces petite diced tomatoes, not drained
• 2 tablespoons tomato paste
• 1 cup rice
• 2 cups shredded mild cheddar cheese, divided in half

Instructions

 

• In a large skillet, over medium heat, pour the olive oil and add the onions. Stir and cook for 1 to 2 minutes until the onions are nice and warm.
• Add the chopped peppers and keep cooking and stirring until they are warm (1 to 2 minutes) and the onion starts to be translucent. Don't overcook the vegetables as we want a slight crunch in them when serving.
• Add the ground beef, salt, onion powder, minced onion, paprika, and ground pepper.
• Using a heat-proof spoon, over medium heat, break the meat into pieces and mix so the seasoning can spread throughout the mixture. Keep cooking until the meat is fully cooked, with no more pink.
• Pour in the beef broth, diced tomatoes, and tomato paste. Mix well.
• Add the rice and mix so all the ingredients in the mixture are evenly distributed.
• Bring to a simmer, cover, and cook for 20 to 25 minutes or until the rice is nice and tender.
• Once the rice is cooked, sprinkle 1 cup of the shredded cheese. Mix well so the cheese can melt in the skillet. This step is optional, if you are skipping this step, only use 1 cup of cheese in the ingredients
• Sprinkle the remaining cheese on top. Cover and let it melt.
• Serve and Enjoy!

Notes

• I like to freshly shred the cheese from a block as it melts easier. However, you can use any cheese mixture for this flavorful meal.
• I like to stir the mixture every 5 minutes so it does not stick to the bottom.
• Once you put the cheese on top, you can put it under the broiler for 1 or 2 minutes until the cheese is nice and golden for a different look and texture.
• When serving this dish, you can sprinkle some fresh herbs and additional cheese.

Nutrition

Calories: 554kcal | Carbohydrates: 36g | Protein: 27g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1194mg | Potassium: 715mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2326IU | Vitamin C: 72mg | Calcium: 329mg | Iron: 3mg

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