30-Minute Unstuffed Pepper Casserole

This 30-Minute Unstuffed Pepper Casserole brings together tender rice, seasoned ground beef, and sweet bell peppers in one skillet, then finishes under the broiler with a bubbly cheese top. It’s everything you love about stuffed peppers, made with a lot less work.

The rice cooks right in the tomatoey broth, soaking up all the savory flavor before you pile on the cheese. Cleanup is a breeze since everything happens in the same pan, which means more time to actually eat on a busy weeknight.

Why This Casserole Stays in Our Rotation

Stuffed peppers are great, but they take time to hollow out, fill, and bake. This casserole skips all that. You get the same combination of beef, peppers, rice, and cheese, but the whole thing cooks faster and with one dirty pan.

Because the rice absorbs the beefy tomato juices instead of cooking in plain water, every bite is deeply seasoned. It’s the kind of meal that feels like you worked harder than you actually did, which is exactly what a weeknight dinner should be.

Ingredients

• 1 lb lean ground beef: 80/20 works well for flavor without being greasy.
• 1 tbsp olive oil: only if your beef is very lean and the pan looks dry.
• 1 medium onion, diced: yellow or white.
• 3 bell peppers, any color, diced: a mix of red, green, and yellow looks pretty.
• 3 cloves garlic, minced: fresh, not jarred, for the right punch.
• 1 (14.5 oz) can diced tomatoes, undrained: regular or fire-roasted for a smoky note.
• 1 (8 oz) can tomato sauce: the plain unseasoned kind.
• 1 cup long-grain white rice: don’t use instant or parboiled.
• 1 1/2 cups beef broth: low sodium lets you control the salt.
• 1 tsp Italian seasoning: or a mix of dried oregano and basil.
• 1/2 tsp salt: kosher salt, plus more to taste.
• 1/4 tsp black pepper: freshly ground.
• 1 1/2 cups shredded sharp cheddar cheese: freshly shredded melts smoother.

Variations / Substitutions

• Ground turkey or chicken: works just as well. Reduce the broth by 2 tablespoons since these leaner proteins release less fat.
• Cheese swap: Monterey Jack, pepper Jack for heat, or a Mexican blend all melt beautifully.
• Low-carb: skip the rice and stir in 2 cups of cooked cauliflower rice after the sauce simmers for 2 minutes, then top with cheese and broil.
• More heat: add a pinch of red pepper flakes or a finely chopped jalapeño with the onions.

If this is your style, try my Easy Beef and Rice Casserole.

How to Make Unstuffed Pepper Casserole

Step 1: Brown the Beef

Set a large (12-inch) oven-safe skillet over medium-high heat. Add the 1 lb ground beef and cook, breaking it up with a spoon, until no pink remains, about 5 to 7 minutes.

Drain off any excess fat, leaving about a tablespoon in the pan to flavor the vegetables. The beef should be nicely crumbled and just starting to sizzle at the edges.

Step 2: Soften the Peppers

Stir in the diced onion and the 3 diced bell peppers. Cook for 5 minutes, stirring occasionally, until the peppers are softened and the onion is translucent. Add the minced garlic and cook 30 seconds more, just until fragrant.

You’ll smell the sweetness of the peppers as they hit the heat. A few golden spots on the onions are exactly what you want.

Step 3: Simmer the Rice

Pour in the can of diced tomatoes (with their juices), the tomato sauce, 1 1/2 cups beef broth, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper. Stir in the 1 cup of rice, bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15 to 18 minutes. The rice should be tender and the liquid mostly absorbed.

Lift the lid a couple of times to stir, just to make sure nothing is sticking to the bottom. When you see the rice is plump and the pan looks saucy but not soupy, turn off the heat.

Step 4: Add the Cheese and Broil

Heat your broiler to high. Sprinkle the shredded cheddar evenly over the top of the skillet. Place the pan under the broiler for 3 to 5 minutes, until the cheese is bubbly and golden in spots.

Keep a close eye on it because broilers can turn cheese from melted to burnt fast. Remove the skillet from the oven and let it sit for 2 minutes before scooping onto plates. Serve it hot while the cheese is still stretchy.

A Few Things That Help

• Use a 12-inch oven-safe skillet to hold all the ingredients comfortably and go straight from the stove to the broiler. A smaller pan can work but will be tight.
• If you already have cooked rice in the fridge, skip the simmer step. Stir 2 cups of cooked rice into the saucy beef after the liquid has bubbled for 2 minutes, then top with cheese and broil.
• Fire-roasted diced tomatoes add a subtle smoky depth that plays well with the peppers and beef.
• This recipe doubles easily for meal prep. Brown the beef in batches, then combine everything in a large Dutch oven or split between two skillets.

Storing Leftovers

• Refrigerate: store in an airtight container for up to 4 days.
• Reheating: microwave individual portions or reheat the whole skillet in a 350°F oven until warmed through.

What Goes Well With Unstuffed Pepper Casserole

A simple green salad dressed with a lemon vinaigrette cuts through the richness nicely. Crusty bread or warm garlic toast is great for scooping up the saucy rice.

Frequently Asked Questions

Can I use brown rice instead?

Yes, but you’ll need to increase the liquid to 2 cups and extend the simmer time to about 40 minutes.

Can I make this dairy-free?

Definitely. Skip the cheese or use your favorite plant-based shreds. The casserole is still hearty without it.

Can I freeze it?

You can, though the rice may soften a bit after thawing. Cool completely, freeze in a sealed container for up to 2 months, and reheat in the oven.

What other vegetables work?

Zucchini or mushrooms are great additions. Add them with the peppers.

Unstuffed Pepper Casserole Recipe

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 1 lb lean ground beef
• 1 tbsp olive oil (if needed)
• 1 medium onion, diced
• 3 bell peppers, any color, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 cup long-grain white rice
• 1 1/2 cups beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese

Method

 

1. Brown the beef in a large oven-safe skillet over medium-high heat until no pink remains, about 5 to 7 minutes. Drain excess fat, leaving about 1 tablespoon.
2. Stir in the onion and bell peppers, cooking for 5 minutes until softened. Add garlic and cook 30 seconds.
3. Pour in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir in the rice, bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until rice is tender and liquid is absorbed.
4. Heat broiler to high. Sprinkle cheese over the skillet and broil for 3 to 5 minutes until bubbly and golden. Let sit 2 minutes, then serve hot.

Notes

If your skillet is not oven-safe, transfer the mixture to a greased 9×13 baking dish before adding cheese and broiling. For a smoky flavor, use fire-roasted tomatoes.