Unstuffed peppers are an easy way to turn bell peppers, ground beef and a little leftover rice into dinner. I layer the peppers in a baking dish, spread the seasoned meat mixture over them, cover everything with sauce and let the oven do the work.
Sometimes I mix Parmesan into the filling, and my family especially likes mozzarella and Parmesan on top. This batch was made without cheese, so use what you have and what sounds good. The red pepper flakes are optional, too.
My basic ratio is 1 pound of beef, 1 egg and ½ cup of cooked rice. The recipe below uses twice that amount for a 9×13-inch pan. The seasoning amounts are starting points; adjust them for your sauce and your family’s taste.
Unstuffed Peppers Casserole
An easy layered dinner with bell peppers, ground beef, cooked rice and tomato sauce, with optional Parmesan and mozzarella.
Assembled and covered with sauce, ready for foil and the oven.
- Dish: 9×13-inch baking dish
- Prep: About 20 minutes, with cooked rice ready
- Bake: About 60 minutes covered, plus about 5 minutes uncovered if adding cheese
- Rest: 5 minutes
- Oven: 350°F (177°C)
- Done when: The center reaches 165°F (74°C) and the peppers are tender. Baking time can vary.
Ingredients
- 1 tablespoon olive oil, for the baking dish
- 4 medium bell peppers, any colors, seeded and cut into roughly 1-inch pieces
- 2 pounds lean ground beef, uncooked (90% lean works well)
- 1 cup cooked rice, cooled; use leftover rice or instant rice prepared according to its package directions
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon fine salt, or less if your sauce is salty
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 1 jar (24 ounces) marinara or seasoned tomato sauce
- ¼ cup grated Parmesan, optional, for the meat mixture
- 1 cup shredded mozzarella plus 2 tablespoons grated Parmesan, optional, for topping
Directions
- Preheat and oil the dish. Heat the oven to 350°F (177°C). Lightly coat the bottom and sides of a 9×13-inch baking dish with the olive oil.
- Add the peppers. Remove the stems, seeds and white ribs from the peppers. Cut into roughly 1-inch pieces and spread across the bottom of the dish in an even layer.
- Mix the filling. In a large bowl, combine the uncooked ground beef, cooked and cooled rice, eggs, garlic powder, onion powder, Italian seasoning, salt and black pepper. Add the red pepper flakes and ¼ cup Parmesan if using. Mix gently until evenly combined; there is no need to brown the beef first.
- Layer and sauce. Spread the meat mixture evenly over the peppers, gently pressing it into a level layer. Spoon the marinara over the top and spread it all the way to the edges.
- Cover and bake. Cover the dish tightly with foil and bake for about 60 minutes. Carefully lift the foil away from your face and check the center of the meat layer with a food thermometer. The casserole should reach at least 165°F (74°C) in the center and other thick spots, and the peppers should be tender. If needed, cover again and continue baking, checking every 5–10 minutes.
- Add cheese, if you like. Once the casserole has reached 165°F, remove the foil and sprinkle the mozzarella and 2 tablespoons Parmesan over the sauce. Bake uncovered for about 5 minutes more, until melted. Allow a little extra time if you want the top more golden. If skipping the cheese, you can take the casserole out when it is fully cooked.
- Rest and serve. Let stand for about 5 minutes, then cut or scoop into portions, making sure each serving gets peppers, filling and sauce.
Lori’s ingredient notes
Measure the rice after cooking. Leftover cooked rice works well. If you are using instant rice, prepare it according to the package directions, let it cool, then measure 1 cup for this recipe. Dry rice needs different liquid amounts and is not a direct substitute here.
Keep the beef layer even. An even layer cooks more consistently. Lean beef also helps keep the bottom of the casserole from getting too greasy.
Keep the sauce on top and the foil snug. Add the sauce before the dish goes into the oven. The covered bake helps the peppers soften and keeps the filling moist. There is one covered bake of about an hour.
Check the temperature, not just the clock. 165°F is the recommended safe internal temperature for casseroles. See the FoodSafety.gov temperature chart.
Make it a meal
The peppers, beef, and rice are already in the pan. Add a simple side of lettuce, cucumber, and tomato with lemon and olive oil, or serve steamed green beans alongside. Put any extra cheese on the table so everyone can finish their own plate.
Prep ahead
Chop the peppers earlier in the day and refrigerate them in a covered container. Measure the seasonings into a small bowl so assembly is quicker. If you cook rice ahead, refrigerate it promptly in a shallow container; use chilled cooked rice in the filling. Keep these parts separate from the raw beef until you’re ready to assemble and bake.
Tomorrow’s lunch
Pack a portion of the baked casserole with a separate container of crisp salad vegetables. Reheat the casserole until the center reaches 165°F, then add the salad alongside. A splash of water before reheating can help loosen the tomato sauce.
Refrigerate leftovers in shallow containers within 2 hours, or 1 hour when it’s above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat the casserole to 165°F. See the FoodSafety.gov handling guidance and storage chart.
Step by step from my kitchen
Here are my photos showing each layer, from the peppers in the pan to the covered dish in the oven.
For the optional cheesy finish: An OXO box grater with a removable zester helps shred the mozzarella if you are adding the optional cheese topping to this unstuffed-pepper casserole. Have it ready for the final layer and scatter it evenly. All the stuffed-pepper comfort, with a little less assembly at dinner time.
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