Unstuffed Pepper Cheesy Casserole

I love a good stuffed pepper, but let’s be honest – stuffing them one by one takes time I don’t always have. This time of year my garden’s giving me a large amount of peppers and onions, so I wanted another way to use them up that is less time consuming. This Unstuffed Pepper Cheesy Casserole does just that!

With beef, rice, tomatoes, and plenty of melty cheese, this recipe offers the exact same flavor as stuffed peppers. Just cut the peppers into big bite size pieces and you can’t tell the difference!

This dish is a flavorful, hearty meal that brings all the comfort of stuffed peppers to your table without the extra work. It’s a great way to use up a garden full of peppers and onions, and it’s a recipe worth keeping in your rotation.

Why You’ll Love This Unstuffed Pepper Cheesy Casserole

All the flavor of stuffed peppers without all the extra effort. Same ingredients, same result.

A perfect use for garden peppers and onions. When the garden is producing more than you can keep up with, this casserole puts a large amount of both to delicious use.

Double cheese, double meltiness. Sharp cheddar stirred into the filling and sprinkled over the top, then fresh torn mozzarella dotted across the surface.

Made for making ahead and freezing. This casserole stores and reheats well, assembles ahead of time, and freezes both baked and unbaked.

One skillet, one casserole dish. Everything builds in the skillet, then transfers to the dish for baking. Simple cleanup for a dish that tastes like a project.

Ingredients

Ground beef: Two pounds browned and broken up before the vegetables go in.

Bell peppers: Cut into large bite-size pieces. Any color combination works. Garden peppers at peak season are the best possible version of this dish.

Onions: Same large bite-size cut as the peppers. They cook down with the beef and become sweet and soft.

Stewed tomatoes and tomato paste: The stewed tomatoes bring body and texture; the tomato paste deepens and concentrates the tomato flavor.

Spices (salt, black pepper, garlic powder, onion powder, red pepper flakes, thyme): The seasoning blend that gives this casserole its stuffed-pepper flavor profile.

Basmati rice pouch: Microwave it while the filling simmers and stir it in off the heat. Any cooked rice on hand works as a substitute.

Sharp cheddar: Some stirred into the filling, the rest layered over the top for that golden, bubbling crust. Colby Jack or a Mexican blend are solid swaps.

Fresh mozzarella: Torn into chunks and dotted across the top before baking. It melts into soft, creamy pools on top of the cheddar.

How to Make Unstuffed Pepper Cheesy Casserole

Brown the beef first, then add the vegetables. Get the beef fully browned and broken up before the peppers and onions go in; they only need 4 to 5 minutes to begin softening. Drain the grease before the tomatoes go in.

Simmer low and slow for 20 minutes. Once the tomatoes, paste, and spices are stirred in, cover and simmer on medium-low.

Stir in the rice off the heat. Microwave the rice pouch while the filling simmers, then stir it in after turning off the burner.

Two-stage cheese layering. Stir 1½ cups of shredded cheddar into the warm filling before it goes into the dish. Pour the skillet mixture into the casserole dish. The remaining cheddar and torn mozzarella go on top.

Cover first, then uncover and broil. Thirty minutes covered with foil to cook through, then 10 minutes uncovered, finishing with 2 minutes under the broiler until golden and bubbly. Watch the broiler closely.

Tips: If the casserole dish looks very full, set it on a rimmed sheet pan before it goes in the oven to catch any drips. Let it rest 5 minutes before serving. It holds together better and is easier to portion.

How to Serve Unstuffed Pepper Cheesy Casserole

As a one-dish weeknight dinner. Scoop it straight from the casserole dish to the plate. It needs nothing alongside, though crusty bread for soaking up the sauce is never a bad call.

For a crowd or potluck. This holds its heat well and travels in the casserole dish. It feeds 8 to 10 and comes together with very little fuss.

With a simple green salad to lighten the plate. The richness of the casserole pairs well with something fresh and bright.

From the freezer on a busy night. Thaw overnight and reheat covered in the oven. Dinner is handled without any real effort.

Frequently Asked Questions

Unstuffed Pepper Cheesy Casserole

Kimberly Smith

All the comfort of classic stuffed peppers cooked together in one skillet and baked in a casserole dish until bubbly and golden. A garden pepper favorite that feeds a crowd, stores beautifully, and freezes well both baked and unbaked.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 645 kcal

Equipment

• Large skillet
• 9×13 inch casserole dish
• aluminum foil
• wooden spoon or silicone spatula

Ingredients

  

• 2 lbs ground beef
• 4 bell peppers (cut into large bite-size pieces)
• 2 onions (cut into large bite-size pieces)
• 1 can stewed tomatoes (28 oz)
• 1 can tomato paste (12 oz)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp crushed red pepper flakes
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 microwaveable basmati rice pouch (8.8 oz)
• 4 cups shredded sharp cheddar cheese (divided)
• 4 oz fresh mozzarella (torn into chunks)

Instructions

 

• Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until fully browned through.
• Add the peppers and onions directly to the skillet with the beef. Cook, stirring occasionally, for 4 to 5 minutes until they begin to soften. Drain off the excess grease.
• Stir in the stewed tomatoes, tomato paste, salt, pepper, garlic powder, onion powder, red pepper flakes, and thyme until well combined. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.
• Turn off the heat. Microwave the rice pouch according to package directions, then stir the cooked rice into the beef and pepper mixture.
• Stir in 1½ cups of the shredded cheddar until fully incorporated into the warm filling.
• Transfer the mixture to a greased 9×13 inch casserole dish. Sprinkle the remaining cheddar evenly over the top. Dot the torn mozzarella chunks across the surface. If the dish looks very full, place it on a rimmed sheet pan to catch any drips.
• Cover tightly with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake for 10 more minutes, then switch on the broiler for the last 2 minutes, or until the top is bubbly and golden. Watch closely during the broil.
• Remove from the oven and let rest for 5 minutes before serving. This helps the casserole hold together and makes for cleaner portions.

Notes

Make ahead:

• Assemble through the cheese-topping step, cover tightly, and refrigerate for up to 24 hours before baking.
• Add 5 to 10 minutes to the covered bake time when starting from cold.
• The filling can also be made on the stovetop up to 2 days ahead and refrigerated before assembling and baking.

 

How to store:

• Store leftovers covered in the refrigerator for up to 3 to 4 days.

 

How to reheat baked casserole:

• From the fridge: cover with foil and bake at 350°F (175°C) for 15 to 20 minutes until heated through.
• Microwave individual portions for 2 to 3 minutes, stirring halfway through.

 

Freezing:

• Freezes well both baked and unbaked for up to 3 months.
• Use a freezer-safe dish or divide into portions in freezer -safe bags.
• Best thawed overnight in the refrigerator before reheating for the most even result.
• Can go straight from freezer to oven. Cover and bake at 350°F (175°C) for 45 to 60 minutes.

 

Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.

Keyword Easy Casserole Dish, Freezer Friendly, Garden Casserole

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