Turning favorite dishes into quick and easy bakes and casseroles is always fun. The thing I love about casseroles is that they don’t take much effort at all but always come out with a delicious flavor! Unstuffed Bell Pepper Bake is no exception – it makes a tedious technique unnecessary!
I used three different colors of bell peppers to give the dish a more vibrant look – you could certainly use all one color if you were inclined. Contrary to popular belief – the different colors don’t actually produce different flavors in the raw state. I also opted not to cook the bell peppers or onions down at all before putting them in the dish. This makes them stay a bit crunchy and adds texture to the meal.
You may feel like the rice isn’t quite cooked in 15 minutes – that’s okay it’s not supposed to be. You want the rice to finish cooking in the casserole so that it doesn’t overcook and turn mushy. I also don’t like to make my rice with plain water – never miss a chance to add more flavors to a dish. If you don’t have or don’t like beef broth – chicken broth would work too.
And everything is better with cheese! I mixed some in as well as sprinkling it on top because who doesn’t love cheese! And I always like to add a little parsley in with the cheese on top to make it prettier – parsley is great for that!
Now Let’s Get Cookin’!
Unstuffed Bell Pepper Bake
Ingredients
- 1½ lb Ground Beef
- 1 Green Bell Pepper cut into 1-in chunks
- 1 Red Bell Pepper cut into 1-in chunks
- 1 Yellow Bell Pepper cut into 1-in chunks
- ½ White Onion cut into 1-in chunks
- 3 Garlic Cloves minced
- 2 cups Long Grain Rice
- 1 qt Beef Broth
- 2 cup Colby Jack Cheese shredded
- 1 15 oz can Diced Tomatoes
- 1 tsp Basil
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
Instructions
- Prepare all of the ingredient. Preheat oven to 375deg.
- In a sauce pan over medium high heat, add rice and broth. Cover with lid and let cook for 15 minutes.
- In a large saute pan, add beef, garlic, basil, oregano, salt and pepper. Cook until no longer pink.
- In a 13×9 baking dish, combine rice, beef, onions, peppers, tomatoes and half of cheese. Sprinkle remaining cheese on top along with parsley. Place in oven and bake for 20 minutes.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This looks delicious. I am a vegetarian, so will try it with vegetable stock and not beef. Thanks for sharing the recipe.
This looks so good and such a fun take on stuffed peppers!
I can’t wait to try this. My family loves stuffed peppers and for some reason they are not one of my favorite dishes to prepare. But this look quick and easy!
We love bell peppers around here and this dish is right up our alley. It sounds like an easy recipe to follow and I cannot wait to make it!
Maureen | http://www.littlemisscasual.com
I have everything to make this and it looks so good!
This looks delish. I often make stuffed peppers. This would be a new twist on a family favorite. Thank you for sharing at #omgww. See you next week.
Ooh we love stuffed peppers in my house but they are kind of tedious to cook and eat. I like this version so much better. I will definitely be trying this soon…probably tonight! Thanks for sharing and linking with me.
Shelbee
http://www.shelbeeontheedge.com
Congratulations! Your awesome post is featured on Full Plate Thursday,524 this week. Thanks so much for sharing it with us, we shared with our Features Board!
Miz Helen
Wow. That looks heavenly, I’d love to try this!