Skip to Content

Unstuffed Peppers Casserole Recipe

By: Author Julia Jordan

Posted on  - Last updated:

Jump to Recipe
 

In this post I’ll be sharing a hearty Unstuffed Peppers Casserole Recipe.

If you’re a fan of stuffed peppers like I am, you’ll love this un-stuffed version as a casserole. It’s so good. There will be plenty to feed everyone too or bonus – you can have leftovers!

I recently read an article my friend Mary at Cooking with Mary and Friends posted on Facebook about bell peppers. I knew that all the colors of the bell peppers were just different stages in ripening but didn’t know the nutritional value changes with each color. It was very interesting. They are all good for you but you get increased vitamin levels with each stage in the ripening process.

 
I used one of each color in this casserole but feel free to mix and match as you choose, or use all the same color if that’s what you have on hand.
 
Ingredients
 
  • 4 Bell Peppers, medium to large in size – diced
  • 1 – 1.5 lb Ground Beef
  • 1 10.5 oz Can Cream of Onion Soup
  • 6 c Cooked Rice
  • 1 14.5 oz Can Diced Tomatoes
  • 8 oz Cheddar Cheese, freshly grated
  • 3/4 c Chicken Stock
  • 2 Eggs, beaten
  • 1 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Olive Oil

Unstuffed Peppers Casserole Recipe

Bell Peppers

Tip: When cutting bell peppers, remove ends. Cut in half and remove seeds and ribs from inside. Cut the pepper with the shiny side down to prevent the knife from slipping during slicing. 

 Beef Pepper and Rice Casserole

Sauteing bell peppers in a cast iron skillet
 
 
Heat a skillet over medium heat and add olive oil. When the skillet is heated add your diced peppers. Saute for about 5 minutes until they start to become tender. I season a little along the way when cooking too so give a pinch of salt and pepper to the peppers in the skillet.
 
Preheat your oven to 350 degrees.
 
While the peppers saute, in a large mixing bowl add cream of onion soup, diced tomatoes and juice, chicken stock, salt, pepper, eggs and mix to combine. Add cooked rice and about 1/3 of the grated cheese to the mix and combine.
 
When the peppers are done add them to the mixing bowl and combine everything well.
 
Cook the ground beef and add to the mixture when done. Stir to combine.
 
Lightly spray a casserole dish with cooking spray and add your casserole mixture.
 
Bake in your preheated 350 degree oven for 30 minutes. At the 30 minute mark, add the remainder of the shredded cheese to the top and bake for an additional 15 minutes.
 
Allow casserole to stand 15 minutes before serving. It will be really hot and bubbly.
 
Time Saving Tip: Cook your rice , dice the peppers, and grate the cheese the day before so when you’re ready to cook this dish you just put it all together and only need to saute the peppers.

Inside Out Stuffed Pepper Casserole

un-stuffed bell pepper casserole in a white casserole dish with cheese

Deconstructed Stuffed Bell Peppers

Stuffed bell pepper casserole
 
Yield: 1 Casserole

UnStuffed Peppers Casserole

UnStuffed Peppers Casserole

Inside out stuffed peppers in a casserole form is a family friendly meal.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 4 Bell Peppers, medium to large in size - diced
  • 1 - 1.5 lb Ground Beef
  • 1 10.5 oz Can Cream of Onion Soup
  • 6 c Cooked Rice
  • 1 14.5 oz Can Diced Tomatoes
  • 8 oz Cheddar Cheese, freshly grated
  • 3/4 c Chicken Stock
  • 2 Eggs, beaten
  • 1 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Olive Oil

Instructions

  1. Heat a skillet over medium heat and add olive oil.
  2. When the skillet is heated add the diced peppers.
  3. Saute for about 5 minutes until they start to become tender.
  4. Preheat your oven to 350°F.
  5. In a large mixing bowl add cream of onion soup, diced tomatoes and juice, chicken stock, salt, pepper, eggs and mix to combine.
  6. Add the cooked rice and about 1/3 of the grated cheese to the mixture and combine.
  7. When the peppers are done add them to the mixing bowl and combine everything well.
  8. Cook the ground beef and add to the mixture when done. Stir to combine.
  9. Lightly spray a casserole dish with cooking spray and add your casserole mixture.
  10. Bake in your preheated 350 degree oven for 30 minutes.
  11. At the 30 minute mark, add the remainder of the shredded cheese to the top and bake for an additional 15 minutes.
  12. Allow casserole to stand 15 minutes before serving. It will be really hot and bubbly.

Nutrition Information:

Yield:

9
Amount Per Serving: Calories: 531Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 140mgSodium: 850mgCarbohydrates: 41gFiber: 2gSugar: 5gProtein: 33g
© Julia Jordan | Julia's Simply Southern
Cuisine: American / Category: Dinner
Unstuffed Bell Pepper Casserole
See it at Meal Plan Monday

You Might Also Enjoy

Classic Stuffed Peppers Recipe

Blue and White Platter with Chicken and cheese stuffed poblano peppers on a bed of red spanish style rice garnished with parsley - Best stuffed peppers southwest style ever

Southwest Chicken Stuffed Poblano Peppers Recipe

Serving of baked chicken and rice casserole

Old School Baked Chicken and Rice Casserole Recipe

Meet Julia

Author of Julia's Simply Southern

About Julia

Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube

Sharing is Caring

Kristina Munoz

Monday 14th of May 2018

In the picture it looks like there is meat in it. Is there? What kind?

Thanks

Julia Jordan

Monday 14th of May 2018

Kristina,

Thank you for pointing that out. It's ground beef. I updated the ingredients and recipe card.

Skip to Recipe