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This easy Unstuffed Pepper Casserole takes all the classic flavors of stuffed peppers and turns them into a one-pan dinner you can make in under an hour. With ground beef, tender rice, and a savory tomato sauce, it’s the kind of cozy meal you want after a long day.
Try this next: Try these Stuffed Mini Peppers or my Chicken Stuffed Poblano Peppers if you love a good pepper recipe!
5 Things That Make or Break This Recipe
- Choose sweet bell peppers: Red, yellow, and orange peppers are naturally sweeter and more tender than green. They caramelize beautifully and balance the savory beef and tomatoes.
- Rice timing matters: Cook the rice until it’s tender but not mushy. Check it after about 10 minutes and give it a stir to keep it from sticking to the pan.
- Peppers should be tender but not limp: Sauté the peppers just until they start to soften. This way, they’ll keep some texture after baking with the rice.
- Use good stock: Beef stock adds rich, savory flavor to the rice and beef. Using low-sodium stock lets you control the seasoning better.
- Seal the pan well: If your skillet lid doesn’t fit tightly, place foil under the lid to trap steam and help the rice cook through.
RECIPE WALK-THROUGH
How To Make Unstuffed Pepper Casserole
See the recipe card below for full, detailed instructions
I make this hearty casserole whenever I want an easy family dinner that still feels a little special. Sweet peppers, herbs, and melted cheese give it great flavor and texture, all without any complicated steps.
Step 1: Prepare the Base
Heat a 12-inch oven-safe nonstick skillet or cast-iron pan over medium heat on the stovetop. Add the ground beef and cook for about 3 to 4 minutes, breaking it up as it browns.
- I like using a meat masher for this. It makes it so much easier than a spatula!
Step 2: Add Aromatics
Add a diced yellow onion and three bell peppers (cut into 1-inch pieces). Sauté for 3 to 5 minutes, just until the peppers start to soften. Stir in six minced garlic cloves and cook for one more minute.
- If you like a more uniform texture, you can finely dice the peppers instead of cutting them into 1” pieces. This is especially helpful for picky eaters.
Step 3: Build the Sauce
Pour in a 15-ounce can of diced tomatoes with their juice. Add 1 cup of long grain rice, 1 teaspoon each of dried oregano and dried basil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir everything together until well mixed.
- No diced tomatoes? Crushed tomatoes or tomato sauce can be used instead for a smoother, saucier base.
Step 4: Cook the Rice
Add 1 and ½ cups of beef stock and bring it to a boil. Lower the heat, cover the pan tightly, and cook for 15 to 20 minutes until the liquid is absorbed and the rice is tender. Stir once halfway through to keep it from sticking.
- If you’re using a pan without a tight-fitting lid, seal it with foil and weigh it down with another lid or baking sheet to trap steam and cook the rice evenly.
Step 5: Rest and Melt Cheese
Turn off the heat and let the casserole rest for 5 minutes. Fluff the rice, then sprinkle 2 cups of shredded mozzarella or Monterey Jack on top. Broil for 2 to 3 minutes until the cheese is melted and lightly browned. Taste and adjust the seasoning before serving.
- Don’t skip the resting time! It helps the rice firm up and prevents it from turning mushy when you add the cheese. Broil with the rack in the center of the oven for more even browning without burning.
Variations
- Protein Swap: Swap ground turkey or chicken instead of ground beef for a lighter version. Or use Italian sausage (removed from its casing) for more flavor.
- Brown Rice Swap: Use brown rice instead of white rice, add more broth, and simmer longer until fully cooked.
- Spicy Version: Try adding pepper jack cheese and a pinch of red pepper flakes for a bit of heat. You can also cut up a jalapeno pepper and mix it in if you want!
Serving Suggestions
Garlic Bread is perfect for soaking up the rich sauce.
A Simple Green Salad served with a Homemade Vinaigrette to keep the meal light.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store leftovers in an airtight container in the fridge for up to 4 days. A shallow container helps keep the rice from getting too moist.
- Freezing – This casserole freezes well. Let it cool completely, then freeze it in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating for the best results.
- Reheating – Microwave at 50-60% power for 3-4 minutes, stirring halfway, until warmed through. Add a splash of broth if needed to loosen.
- Make Ahead – Prep the vegetables and measure seasonings ahead of time. Store in the fridge and assemble when ready to cook. (Note: This recipe comes together quickly, so full make-ahead assembly isn’t necessary.)
Frequently Asked Questions
Do you cook the rice before adding it to the casserole?
No. This recipe uses uncooked long grain rice. It simmers in the beef broth and absorbs all that flavor as it cooks.
Can I use instant or minute rice?
It’s not recommended. Instant rice can turn mushy. Long grain white rice holds up best and gives the dish a better texture.
Can I make this ahead of time?
You can prep the vegetables and seasonings in advance, but the dish is best made fresh so the rice doesn’t get soggy.
What kind of cheese works best?
Mozzarella or Monterey Jack both melt beautifully. Use pepper jack if you want a little heat.
Can I use brown rice instead of white?
Yes, but brown rice requires more liquid and a longer simmer to cook thoroughly.
Do I really need to broil the cheese?
Broiling adds a browned top, but you can simply cover and melt the cheese if you prefer!
More Casserole Recipes
- Tex Mex Ground Beef and Rice Skillet
- Million Dollar Spaghetti Casserole
- Chicken Taco Casserole
- Ground Turkey Taco Casserole
Unstuffed Pepper Casserole
Ingredients
- 1 pound Ground beef lean
- 1 Yellow onion diced
- 3 Bell peppers any color, 1” diced (I used red and yellow)
- 6 Garlic cloves pressed or minced
- 15 ounces Diced tomatoes with juice canned
- 1 cup Long grain rice
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 ½ cups Beef stock
- 2 cups Mozzarella or Monterey Jack cheese shredded
Instructions
- In a 12-inch oven-safe nonstick skillet or cast iron pan cook the ground beef over medium heat until cooked through and crumble, about 3-4 minutes. Add the onion, peppers and saute for 3-5 minutes stirring occasionally until the peppers just start to soften. Add the minced garlic and continue to cook for an additional 1 minute
- Add the tomatoes, rice, oregano, basil, salt and pepper then stir to combine everything. Add the beef broth and bring to a boil then reduce the heat to low and cover with a tight fitting lid. *See notes. Cook for about 15-20 minutes covered until the liquid is absorbed and the rice is tender.
- Turn off the heat and let sit for 5 minutes. Fluff the rice, then top with the shredded cheese. Place in the oven on a high broil for about 2-3 minutes until the cheese is melted and just starts to brown. Taste and adjust seasoning. Serve immediately, with fresh chopped parsley if desired.
Notes
- Use uncooked long grain white rice. It cooks in the broth as the dish simmers.
- Keep the lid tight during simmering so the rice steams properly. Use foil if your pan doesn’t have a snug lid.
- Check and stir after 10 minutes to prevent sticking.
- Red, yellow, or orange bell peppers are recommended. They’re sweeter and more tender than green.
- Swap ground beef for ground turkey, chicken, or Italian sausage if desired.
- Add pepper jack cheese or red pepper flakes for extra heat.
- Refrigerate leftovers in a shallow container for up to 4 days.
- Reheat at 50-60% microwave power with a splash of broth if needed.
- Freeze for up to 3 months. Thaw overnight before reheating.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
