Unstuffed Pepper Casserole

Every time I make Unstuffed Pepper Casserole, I’m transported back to family dinners where the aroma of savory spices filled the air. This dish is not just a meal; it’s a warm hug on a plate. I remember the first time I made it, trying to simplify the classic stuffed peppers. With my busy schedule, I needed something quick, delicious, and comforting. As I layered the ingredients into the pan, I could already envision my family gathering around the table, excited for a hearty meal. The beauty of this dish lies in its ability to combine all those wonderful flavors of stuffed peppers without the fuss. It’s perfect for fall evenings, offering warmth and comfort as the chilly air sets in. I often find myself making this dish on a Sunday, prepping it for the week ahead. It stores well and tastes even better the next day. So, if you’re looking for a straightforward yet delicious recipe that’ll impress your loved ones, look no further than Unstuffed Pepper Casserole. You’ll be glad you did!

Ingredients Required for Unstuffed Pepper Casserole

The ingredients for Unstuffed Pepper Casserole come together to create a harmonious blend of flavors. Each component plays a vital role, contributing to the dish’s overall taste and texture. The key players, such as ground beef and bell peppers, provide a satisfying heartiness, while the cheddar cheese adds a creamy richness. This combination makes for a perfect comfort food that’s not only delicious but also fulfilling.

• 2 tablespoons olive oil (or any vegetable oil) – This is essential for sautéing the vegetables, providing a flavorful base.
• ½ cup chopped onions – Sweet onions work well here, adding a depth of flavor to the dish.
• 2 cups diced bell peppers – A mix of red, yellow, and orange peppers adds vibrant color and sweetness.
• 1 pound ground beef – Use ground chuck for a rich flavor; it’s the heart of this casserole.
• 1 teaspoon salt – Enhances all the other flavors in the dish.
• 1 teaspoon onion powder – A great addition to boost the onion flavor without the texture.
• 1 teaspoon minced onion – Adds a bit more onion flavor and texture.
• 1 teaspoon paprika (smoked or sweet) – Imparts a gentle smokiness or sweetness, depending on your choice.
• ½ teaspoon ground pepper – Adds warmth and depth to the dish.
• 2½ cups beef broth – This provides moisture and flavor to the casserole.
• 14.5 ounces petite diced tomatoes (not drained) – Adds acidity and helps keep the mixture juicy.
• 2 tablespoons tomato paste – Concentrates the tomato flavor, enriching the dish.
• 1 cup rice – This helps to bulk up the casserole and absorb the flavors.
• 2 cups shredded mild cheddar cheese (divided in half) – Cheese is the crown jewel of this dish, adding creaminess and flavor.

How to Make Unstuffed Pepper Casserole

Making Unstuffed Pepper Casserole is straightforward and incredibly satisfying. Follow these easy steps for a delicious meal the whole family will love. Trust me; once you dig in, you’ll be glad you made it!

1. In a large skillet, over medium heat, pour the olive oil and add the onions. Stir and cook for 1 to 2 minutes until the onions are nice and warm. You want to see them glisten but not brown, which means they are just starting to soften.
2. Add the chopped bell peppers to the skillet and keep cooking and stirring for about 1 to 2 minutes more. Look for the onions to take on a translucent quality. You want to avoid overcooking; a slight crunch in the bell peppers is ideal.
3. Next, add the ground beef, salt, onion powder, minced onion, paprika, and ground pepper. Using a heat-proof spoon, break the meat into pieces and mix well. It’s important to combine everything thoroughly.
4. Continue cooking until the ground beef is fully cooked, with no more pink visible. This will take about 5 to 7 minutes. Keep an eye on the texture; it should be crumbly and nicely browned.
5. Once the beef is cooked, pour in the beef broth, petite diced tomatoes, and tomato paste. Mix well, ensuring that everything is combined evenly. The mixture will start to bubble gently.
6. Add the rice into the skillet and stir so all the ingredients are evenly distributed. You want to see the rice coated with the mixture and starting to absorb the flavors.
7. Bring the mixture to a simmer, cover it, and cook for 20 to 25 minutes or until the rice is nice and tender. You’ll know it’s ready when the rice has absorbed the liquid and is fully cooked.
8. Once the rice is cooked, sprinkle 1 cup of the shredded cheese into the skillet. Mix well to let the cheese melt into the mixture. If you’re a cheese lover like me, you won’t want to skip this step!
9. Finally, sprinkle the remaining cheese on top, cover, and let it melt. This will create a deliciously gooey topping that everyone will love. Serve right away and enjoy your Unstuffed Pepper Casserole!

Helpful Hints

To ensure your experience with Unstuffed Pepper Casserole is seamless, here are some tips to keep in mind. Each hint will help you make the most of this recipe!

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the casserole before baking it. Just cover it tightly and it should last for about 3 months.
• Reheating: Reheat in the microwave or on the stovetop, adding a splash of broth if it seems dry.
• Pairing: This casserole pairs wonderfully with a side salad or some crusty bread for a complete meal.
• Garnishing: Fresh herbs like parsley or cilantro can brighten up each serving.

How to Enjoy Unstuffed Pepper Casserole

When it comes to serving Unstuffed Pepper Casserole, there are a variety of options to make your meal even more enjoyable. Here are some ideas:

• Serve hot: Make sure to serve the casserole hot out of the oven for the best flavor.
• Pair with a salad: A fresh garden salad compliments the richness of the casserole beautifully.
• Great for gatherings: This dish is perfect for family gatherings or potlucks, as it easily serves a crowd.
• Ideal for meal prep: Portion out the casserole for easy meals throughout the week.
• Seasonal sides: Consider pairing with seasonal vegetables or a warm bread to enhance the meal.

FAQ

Conclusion

In conclusion, Unstuffed Pepper Casserole is a delightful twist on a classic dish that brings comfort and warmth to your table. It’s an easy recipe that allows you to enjoy all the flavors of stuffed peppers without any of the fuss. I encourage you to give this recipe a try; it’s perfect for family dinners or meal prepping. You’ll love how satisfying it is, and it’s sure to become a favorite in your home.

Unstuffed Pepper Casserole

The ultimate comfort food, Unstuffed Pepper Casserole combines savory flavors of beef, peppers, and cheese in a hearty dish. Perfect for family dinners or meal prep, it's a deliciously easy weeknight dinner that will leave everyone satisfied. Try making it tonight for an unforgettable meal!

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Prep Time 10 minutes mins

Cook Time 29 minutes mins

Total Time 39 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil or any vegetable oil
• ½ cup chopped onions I used sweet onions, but you can use white or red onions
• 2 cups diced bell peppers I used ⅔ cup of each red bell pepper, orange bell pepper, and yellow bell pepper
• 1 pound ground beef I used ground Chuck 80-20
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon minced onion
• 1 teaspoon paprika smoked or sweet paprika
• ½ teaspoon ground pepper
• 2½ cups beef broth
• 14.5 ounces petite diced tomatoes not drained
• 2 tablespoons tomato paste
• 1 cup rice
• 2 cups shredded mild cheddar cheese divided in half

Equipment

• Cutting Board
• Skillet
• Saucepan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. In a large skillet, over medium heat, pour the olive oil and add the onions. Stir and cook for 1 to 2 minutes until the onions are nice and warm.
2. Add the chopped bell peppers to the skillet and keep cooking and stirring for about 1 to 2 minutes more. Look for the onions to take on a translucent quality. You want to avoid overcooking; a slight crunch in the bell peppers is ideal.
3. Next, add the ground beef, salt, onion powder, minced onion, paprika, and ground pepper. Using a heat-proof spoon, break the meat into pieces and mix well. It’s important to combine everything thoroughly.
4. Continue cooking until the ground beef is fully cooked, with no more pink visible. This will take about 5 to 7 minutes. Keep an eye on the texture; it should be crumbly and nicely browned.
5. Once the beef is cooked, pour in the beef broth, petite diced tomatoes, and tomato paste. Mix well, ensuring that everything is combined evenly. The mixture will start to bubble gently.
6. Add the rice into the skillet and stir so all the ingredients are evenly distributed. You want to see the rice coated with the mixture and starting to absorb the flavors.
7. Bring the mixture to a simmer, cover it, and cook for 20 to 25 minutes or until the rice is nice and tender. You’ll know it’s ready when the rice has absorbed the liquid and is fully cooked.
8. Once the rice is cooked, sprinkle 1 cup of the shredded cheese into the skillet. Mix well to let the cheese melt into the mixture. If you’re a cheese lover like me, you won’t want to skip this step!
9. Finally, sprinkle the remaining cheese on top, cover, and let it melt. This will create a deliciously gooey topping that everyone will love. Serve right away and enjoy your Unstuffed Pepper Casserole!

Notes

• Tip 1: I like to freshly shred the cheese from a block as it melts easier.
• Tip 2: I like to stir the mixture every 5 minutes so it does not stick to the bottom.
• Tip 3: Once you put the cheese on top, you can put it under the broiler for 1 or 2 minutes until the cheese is nice and golden for a different look and texture.
• Tip 4: When serving this dish, you can sprinkle some fresh herbs and additional cheese.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.