Unstuffed Peppers Casserole Style
Transform your weeknight dinner routine with this hearty and crowd-pleasing Unstuffed Peppers Casserole. Bursting with the classic flavors of stuffed peppers—savory ground beef, tender bell peppers, aromatic garlic, and hearty rice—this deconstructed version swaps the tedious stuffing process for a simple, layered approach. Simmered with diced tomatoes, tomato sauce, and a hint of beef broth, the dish is seasoned perfectly with Italian herbs, paprika, and a touch of black pepper. Finished with a generous layer of melty mozzarella and cheddar cheeses, this baked casserole is a comfort-food classic perfect for feeding a family of six. Ready in under an hour, it’s a one-pan wonder that’s perfect for busy evenings while still delivering all of the cozy, homemade appeal. Don’t forget a sprinkle of fresh parsley for a bright and fresh finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 cups cooked white rice
- 1 14.5-ounce can diced tomatoes (with liquid)
- 1 8-ounce can tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups shredded mozzarella cheese
- 0.5 cup shredded cheddar cheese
- 2 tablespoons parsley (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat.
Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon, about 5-6 minutes. Drain excess grease, if necessary.
Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 4-5 minutes.
Stir in the cooked rice, diced tomatoes (with their liquid), tomato sauce, and beef broth. Mix well to combine.
Season the mixture with Italian seasoning, paprika, salt, and black pepper. Stir until evenly distributed.
Transfer the mixture into a 9x13-inch casserole dish and spread it out evenly.
Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Carefully remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 329 mg | 25% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 638 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
