Cheesy Ground Beef And Green Bell Pepper Bake

Here is a hearty, comforting recipe for a Cheesy Ground Beef and Green Bell Pepper Bake. It is a savory, low-carb casserole that tastes like stuffed peppers without any of the hassle of stuffing them!

Ingredients

The Base:

• 1.5 lbs lean ground beef
• 3 large green bell peppers, diced
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce or crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper to taste

The Cheese Layer:

• 2 cups shredded mozzarella cheese (divided)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup freshly grated Parmesan cheese

Garnish:

• Chopped fresh parsley or green onions

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or olive oil.
2. Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is fully browned and the onions are soft (about 6–8 minutes). Drain any excess grease.
3. Add Peppers and Aromatics: Add the minced garlic and diced green bell peppers to the skillet. Cook for another 3–4 minutes, just until the peppers begin to soften slightly while keeping a slight crunch.
4. Simmer the Sauce: Stir in the tomato paste, tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Reduce heat to medium-low and let it simmer for 5 minutes so the flavors meld together.
5. Assemble the Casserole: Transfer the beef and pepper mixture into your prepared 9×13-inch baking dish, spreading it out into an even layer.
6. Add the Cheese: Mix the mozzarella, cheddar, and Parmesan cheeses together in a bowl. Sprinkle half of the cheese mixture evenly over the beef. (Optional: You can mix the rest right into the beef before baking, or pile it all on top for a glorious, bubbly cheese crust). Let’s pile it all on top!
7. Bake: Bake uncovered for 20 to 25 minutes, or until the casserole is bubbly around the edges and the cheese is completely melted and golden brown.
8. Rest and Serve: Let it rest for 5–10 minutes before slicing and serving so the juices can settle. Garnish with fresh parsley.

Pro Tips

• Make it a Pasta Bake: If you aren’t doing low-carb, you can easily stir in 2 cups of cooked penne or rotini pasta into the beef mixture before topping with cheese!
• Prep Ahead: You can assemble this entire casserole a day in advance, cover it, and keep it in the fridge until you’re ready to bake. Just add 5 extra minutes to the baking time if baking straight from cold.