I love when a simple casserole delivers all the flavor of stuffed peppers without the fuss. This hearty mix of beef, rice, and green bell peppers is the kind of dinner that disappears fast.
I’m obsessed with this unstuffed bell pepper casserole because it gives me all the stuffed pepper flavor I want without the fussy little pepper boats. I get juicy ground beef, tender green bell peppers, saucy rice, and that baked casserole top that makes me go back for “just one more” scoop.
And then another. It’s filling in the best way, the kind of dinner I can pull from the freezer or scoop straight from the pan like I absolutely meant to.
But the real reason I love it? Big flavor, low drama.
A weeknight win with zero apology from me.
Ingredients
- Ground beef makes it hearty, filling, and totally weeknight-dinner worthy.
- Green bell peppers bring that classic stuffed pepper taste, with a little fresh crunch.
- Yellow onion softens up and adds cozy, savory sweetness in the background.
- Garlic gives the whole casserole that “something smells good” kitchen moment.
- Cooked white rice stretches the dish and soaks up all the saucy goodness.
- Tomato sauce keeps everything rich, cozy, and nicely tied together.
- Diced tomatoes add juicy bites, Plus a little brightness so it’s not too heavy.
- Beef broth adds extra savory flavor without making the casserole feel dry.
- Worcestershire sauce brings a deeper, almost smoky kick you’ll notice.
- Italian seasoning keeps things herby without making you dig through spices.
- Cheddar cheese melts on top and makes Basically every bite better.
- Olive oil helps the veggies start off soft, glossy, and flavorful.
Ingredient Quantities
- 1 pound ground beef
- 2 medium green bell peppers, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked long grain white rice
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon olive oil
How to Make this
1. Preheat oven to 375°F and lightly grease a 9×13 inch baking dish with the olive oil.
2. Heat a large skillet over medium heat and add the ground beef; cook, breaking up, until no longer pink. Drain excess fat if needed.
3. Add the diced onion and diced green bell peppers to the skillet with the beef and cook 4 to 5 minutes until softened.
4. Stir in the minced garlic and cook 30 seconds until fragrant.
5. Add the cooked rice, tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, kosher salt, and black pepper; stir until evenly combined and heated through.
6. Taste and adjust seasoning as needed.
7. Transfer the mixture into the prepared baking dish and spread into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
8. Bake uncovered for 20 to 25 minutes until the casserole is bubbly and the cheese is melted and lightly golden.
9. Let the casserole rest 5 minutes before serving to set.
10. Serve warm and store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
Equipment Needed
1. Oven (preheated to 375°F)
2. 9×13 inch baking dish, lightly greased
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula for stirring
5. Chef knife
6. Cutting board
7. Measuring cups and measuring spoons
8. Can opener
9. Box grater or pre-shredded cheese container
FAQ
Unstuffed Bell Pepper Casserole With Ground Beef Recipe Substitutions and Variations
- Ground beef: ground turkey, ground pork, plant based crumbles, cooked lentils
- Green bell peppers: red, yellow or orange bell peppers, poblano, diced zucchini, frozen mixed peppers
- Cooked long grain white rice: brown rice, quinoa, cauliflower rice, pearl barley
- Shredded cheddar cheese: Monterey Jack, Colby, mozzarella, pepper Jack
Pro Tips
1. Brown the beef well and season early. Let the meat develop some deep brown bits in the pan before adding veggies for richer flavor, then deglaze with a splash of the beef broth to pull those browned flavors into the sauce.
2. Don’t overcook the peppers and onions. Sweat them just until softened so they keep a little texture and brightness in the casserole instead of turning mushy.
3. Adjust the sauce consistency. If it feels thin before baking, simmer it a few minutes to thicken so the casserole sets better; if too thick, add a bit more broth rather than water to keep the flavor.
4. Add the cheese at the right time. For a melty, golden top add the cheese for the full bake time. For a creamier finish, stir half the cheese into the filling and sprinkle the rest on top during the last 10 minutes of baking.
Unstuffed Bell Pepper Casserole With Ground Beef Recipe
I love when a simple casserole delivers all the flavor of stuffed peppers without the fuss. This hearty mix of beef, rice, and green bell peppers is the kind of dinner that disappears fast.
6
servings
453
kcal
Equipment: 1. Oven (preheated to 375°F)
2. 9×13 inch baking dish, lightly greased
3. Large skillet or sauté pan
4. Wooden spoon or heatproof spatula for stirring
5. Chef knife
6. Cutting board
7. Measuring cups and measuring spoons
8. Can opener
9. Box grater or pre-shredded cheese container
Ingredients
-
1 pound ground beef
-
2 medium green bell peppers, diced
-
1 medium yellow onion, diced
-
2 cloves garlic, minced
-
2 cups cooked long grain white rice
-
1 (15 ounce) can tomato sauce
-
1 (14.5 ounce) can diced tomatoes, undrained
-
1/2 cup beef broth
-
1 tablespoon Worcestershire sauce
-
1 teaspoon Italian seasoning
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 1/2 cups shredded cheddar cheese
-
1 tablespoon olive oil
Directions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish with the olive oil.
- Heat a large skillet over medium heat and add the ground beef; cook, breaking up, until no longer pink. Drain excess fat if needed.
- Add the diced onion and diced green bell peppers to the skillet with the beef and cook 4 to 5 minutes until softened.
- Stir in the minced garlic and cook 30 seconds until fragrant.
- Add the cooked rice, tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, kosher salt, and black pepper; stir until evenly combined and heated through.
- Taste and adjust seasoning as needed.
- Transfer the mixture into the prepared baking dish and spread into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake uncovered for 20 to 25 minutes until the casserole is bubbly and the cheese is melted and lightly golden.
- Let the casserole rest 5 minutes before serving to set.
- Serve warm and store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
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: 388g
- Total number of serves: 6
- Calories: 453kcal
- Fat: 27.2g
- Saturated Fat: 12.3g
- Trans Fat: 1g
- Polyunsaturated: 1.1g
- Monounsaturated: 10g
- Cholesterol: 81.7mg
- Sodium: 866mg
- Potassium: 690mg
- Carbohydrates: 27.5g
- Fiber: 2.6g
- Sugar: 5.3g
- Protein: 24.3g
- Vitamin A: 633IU
- Vitamin C: 44.7mg
- Calcium: 217mg
- Iron: 1.6mg