Unstuffed Pepper Cheesy Casserole
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.
Equipment
- Large skillet
- 9x13 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 9x13 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.