Unstuffed Peppers Casserole Recipe

Unstuffed Peppers
Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
633 Calories
26g Fat
51g Carbs
46g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 633
% Daily Value*
Total Fat 26g 34%
Saturated Fat 12g 62%
Cholesterol 138mg 46%
Sodium 963mg 42%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 15%
Protein 46g
Calcium 330mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy way to enjoy stuffed pepper flavors, and because the prep work is so simple, the recipe takes about half the time. The casserole is made with ground beef, rice, tomatoes, and cheese, along with peppers and seasonings. The casserole is made with all of the familiar ingredients you would expect from classic baked stuffed peppers.

2 large bell peppers were used for the pictured dish, one green, and one red- but you could use more.


  • 1 1/2 pounds ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 large bell peppers, cut in 1-inch squares
  • 1 1/2 teaspoons salt
  • 1 teaspoon celery flakes, optional
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 1/2 teaspoon garlic powder
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) tomato sauce, divided
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 cups cooked rice
  • 8 ounces shredded Cheddar cheese or Cheddar Jack blend

Steps to Make It

  1. Heat the oven to 350 F.

  2. Lightly grease a 3-quart baking dish.

  3. In a large skillet over medium heat, brown the ground beef with the onion and celery for 5 minutes. Add the bell pepper, salt, freshly ground black pepper, celery flakes, if using, oregano, basil, and garlic powder. Continue sautéing until the vegetables are tender and the meat is no longer pink. 

  4. Add the tomatoes to the beef, along with half of the tomato sauce and the Worcestershire sauce. Stir to blend. Simmer for 5 minutes. Stir in the rice and half of the cheese. 

  5. Spoon the meat mixture into the prepared baking dish. Spoon the remaining tomato sauce evenly over the top, then sprinkle with the remaining cheese.

  6. Bake for 25 to 30 minutes, until hot and bubbly. Serve with a tossed salad and biscuits.