Unstuffed Pepper Casserole

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

Prep Time10

Cook Time29

Total Time39

Course: Dessert

Cuisine: American

Keyword: Unstuffed Pepper Casserole Recipe

Servings:

Calories: 554kcal

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

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!

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.