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Unstuffed Pepper Casserole

If you love stuffed peppers, then you’re going to love this recipe! It has the same flavors, but is easier and less time consuming. I guess you can just call it an “Unstuffed Pepper Casserole”!


Avocado oil cooking spray (I use @chosenfoods)

1 Tbsp extra virgin olive oil

1 lb ground beef

3 medium green bell peppers, seeded and diced

1 small white onion, diced

3 cloves fresh garlic, minced

1 1/2 cups beef broth (I use @kettleandfire)

1 cup rice (I use original @rightrice)

1 (14.5 oz) can diced fire roasted tomatoes, undrained

1/2 cup tomato sauce

3 Tbsp tomato paste

1 tsp salt

1 tsp fresh black pepper

1 tsp dried oregano

1/2 tsp smoked paprika

1 1/2 cup mozzarella cheese, shredded off the block (I use @organicvalley)

Fresh parsley, for garnish


-Preheat oven to 350, and grease a 9x13 casserole dish.

-Brown ground beef in a large, deep skillet.

-In the same skillet, add the onion and bell peppers. Cook until soft.

-Turn off burner.

-Add in garlic and let cook for 1 min, stirring so it doesn’t burn.

-Add in broth, rice, fire roasted tomatoes, tomato sauce, tomato paste, salt, pepper, oregano, and paprika.

-Stir mixture well until tomato paste is fully incorporated.

-Pour mixture into baking dish, cover with foil, and bake for 30 mins.

-After 30 mins, check to make sure rice is cooked. If not, check every few mins until cooked.

-Remove casserole and fluff with a fork.

-Sprinkle shredded cheese on top, then place back into oven, uncovered, until cheese is fully melted.

-Remove from oven, and let cool for 5 mins. Sprinkle parsley on top before serving.


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