Recipes / Dinner

Unstuffed Pepper Bake

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Unstuffed Pepper Bake

Pam
The Cook
6 Servings
12 Ingredients
18 Comments

This Unstuffed Pepper Bake takes ingredients and flavors of a classic stuffed pepper, and presents in a less intimidating way for self-proclaimed veggie haters.

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6 Servings
12 Ingredients
18 Comments

Ingredients

  • 1 ½ cups cook Ground Beef
  • ⅓ cups dice Onion
  • 1 ½ cups dice Bell Pepper, Green
  • 2 teaspoons mince Garlic, Cloves
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 14 ½ ounces Diced Tomatoes, Canned
  • 1 cup Instant Rice, Brown
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian Seasoning
  • 8 ounces Cheddar Cheese, Shredded
  • 15 ounces Tomato Sauce

Containers

  • 2 8x8 Baking Pans

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large sauce pan, add cooked ground beef, onions, green peppers, and garlic for 5 minutes.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a sauce pan, add cooked ground beef, onions, green peppers, and garlic for 5 minutes.
  2. Season with salt and pepper.
  3. Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning.
  4. Remove from heat, and stir in half of the cheese.
  5. Spread mixture evenly into a deep baking dish and top with tomato sauce and remaining cheese.
  6. Bake at 375 degrees for 20 minutes, until heated through and cheese is melted and bubbly.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
4"x4" piece
Amount Per Serving
Calories
385
Total Fat
21g
Saturated Fat
10g
Trans Fat
1g
Cholesterol
87mg
Sodium
953mg
Total Carbohydrates
23g
Fiber
4g
Sugar
6g
Protein
27g
WW Freestyle
11

Categories

shellfish-free, traditional, nut-free, fall, winter, spring, summer, egg-free

Categories

shellfish-free, traditional, nut-free, fall, winter, spring, summer, egg-free

18 Comments

Join the discussion

  3. Pam, you’re a genius. I’ve always chopped our stuffed peppers up so the kids will eat them (they look at the stuffed peppers like “you want me to eat what?)…but this is so much easier than going through all that trouble. And the kids LOVED it…the tiny one literally cried for a second helping. Ours was a Veggie Version of course. Delicious.

    Reply

  4. Loved it!!!! We had it tonight, and I added a chopped zucchini for an extra vegetable! My husband and our 3 yr old gobbled it up! There was hardly any left! Thanks for such a great, easy recipe!

    Reply

    1. Sure, that would probably work fine. Maybe slightly undercook it before adding it so it doesn’t get mushy in the casserole?

      Reply

  6. well I had not heard back so I just went with it:) cooked brown rice like normal and we just finished up dinner. it was wonderful!! thank you for sharing the recipe!

    Reply

    1. Glad it worked Kerry. Sorry for the delayed response. Each writer isn’t always on each day so it is sometimes hard to answer so quickly. Thanks for helping others out though.

      Reply

  7. when you freeze this im a bit confused..im just starting out, you say after you add the cheese to dish it in a freezer container/…dont you bake it first/ then freeze?

    Reply

    1. The freezing directions assumed you would prepare the casserole in the dish you will be baking it in, so you would put the rice/meat mixture in the dish, top it with cheese, and then freeze.You could bake first if you’d like, and then freeze individual portions if you would rather.

      Reply

  8. Yum! I love stuffed bell peppers. Last fall I ran across stuffed bell pepper soup. It is pretty tasty and on my list to make this fall. Your casserole looks delish though!

    Reply