Unstuffed Pepper Casserole

Unstuffed Pepper Casserole

 Prep 15 mins / Cook 45 mins / Total 1 hour / Serves 4 to 6

  • 2 lbs ground beef or ground turkey
  • 1 cup onion/white/diced 
  • ½ cup celery stalks/diced
  • 4 bell peppers/cut into 1-inch squares 
  • ½ tsp Season All (Morton)/optional
  • 1 tsp parsley flakes/ground
  • ½ tsp black pepper/ground
  • ½ tsp oregano/ground
  • ½ tsp basil/ground
  • ½ tsp garlic powder/granulated
  • 1 (14.5 oz) can dice tomatoes
  • 1 (15 oz) can tomato sauce/divided 
  • 1 ½ tsp Worcestershire sauce
  • 1 ½ cups cooked rice
  • 4 cups Cheddar cheese/shredded

Let’s Prepare!

Preheat the oven to 350 degrees. If you use a convection oven, preheat it to 325 degrees.

  1. Lightly grease a 3-quart baking dish.

  2. In a large skillet over medium heat, brown the ground beef with the onion and celery for 5 minutes. Add the bell pepper, salt, black pepper, celery flakes, basil, and garlic powder. Continue sautéing until the vegetables are tender and the meat is no longer pink. 

  3. Add the tomatoes to the meat along with half of the tomato sauce and the Worcestershire sauce. Stir to blend. Simmer for 5 minutes. Stir in the rice and half of the cheese. 

  4. Spoon the meat and pepper mixture into the prepared baking dish. Spoon the remaining tomato sauce evenly over the top, then sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until hot and bubbly.