Easy Unstuffed Bell Pepper Casserole Recipe

Published Jan 2, 2025 By Elle Ann

Image Credit: TheCooknShare via YouTube

Stuffed bell peppers are one of my favorite dishes to make for lunch or dinner, and I love it so much that I make it often, It’s very hearty and budget-friendly, plus you can use leftovers for the ingredients, too. But, if you’re someone who’s not a big fan of the dish and would rather eat the fillings, then this recipe is perfect for you!

This unstuffed bell pepper casserole is all fillings but still rich in bell peppers, and you wouldn’t even taste the difference. You can make it as cheesy or savory as you like, or even add some spice, especially if you prefer your food to have a little kick to it. Learn how to make this dish by watching this video tutorial by TheCooknShare on YouTube.

Ingredients for Unstuffed Bell Pepper Casserole:

1 pound of medium ground beef
½ small onion, chopped
3 cloves of garlic, minced
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 tsp of salt
2 tsp of ground black pepper
2 tsp of Italian seasoning
1 tbsp of Worcestershire sauce
1 (15 oz) can of Italian-seasoned diced tomatoes
1½ cups of beef broth
1 cup of rice
1½ cups of mozzarella cheese, shredded
1½ cups of extra old sharp cheddar cheese, shredded
1 tbsp of freshly chopped parsley, for garnish

How to Make Unstuffed Bell Pepper Casserole:

Ingredients for Unstuffed Bell Pepper Casserole — Image Credit: TheCooknShare via YouTube

Step 1

Place a pan on a stove over medium-high heat, then heat some oil, and cook the ground beef until nicely browned and cooked through. Drain off the excess grease, then push the beef to one side of the pan, and add in the onion and garlic. Saute them until fragrant, then add the bell peppers, and stir-fry them until softened.

Step 2

Season them with salt, pepper, Italian seasoning, and Worcestershire sauce, then give them a good mix until well combined. Pour in the diced tomatoes and beef broth, then mix them nicely, add the rice, and stir until incorporated. Cover the pan with the lid, then reduce the heat to medium-low, and let it simmer for about 20 minutes or until the rice is cooked through.

Step 3

Halfway through the cooking time, stir the mixture nicely, then add half of the cheese, and mix until well combined. Add the other half of both cheeses on top, then put the lid back on, and reduce the heat to low. Allow it to cook for an additional 2 to 3 minutes or until the cheese has melted, then garnish with parsley, and serve. Enjoy!