Some recipes stay with a family because they are fancy, and some stay because they are dependable, thrifty, and just plain good. This one feels like something straight out of a church cookbook or an old magazine clipping tucked into a kitchen drawer, the kind of supper that made busy weeknights easier without giving up comfort. It takes the homestyle flavors folks love from classic stuffed peppers and turns them into a simple baked dish that comes together with very little fuss.
Serve this hearty casserole with buttered green beans, a crisp lettuce salad, or a pan of warm dinner rolls to round out the meal. If you want to lean into that old-fashioned supper table feeling, a spoonful of applesauce or a side of corn makes it especially nice, and iced tea or a simple glass of milk fits right in.
Oven Baked 5-Ingredient Unstuffed Pepper Casserole
Servings: 6
Ingredients
1 pound ground beef
2 medium green bell peppers, chopped
1 can (14.5 ounces) diced tomatoes, undrained
2 cups instant white rice, uncooked
2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch glass casserole dish.
2. In a large skillet over medium heat, cook the ground beef and chopped green bell peppers until the beef is browned and the peppers begin to soften. Drain off any excess grease.
3. Stir in the diced tomatoes with their juices and the instant white rice, mixing well so everything is evenly combined.
4. Transfer the mixture to the prepared casserole dish and spread it into an even layer. Sprinkle the shredded mozzarella cheese evenly over the top.
5. Bake for 25 to 30 minutes, until the casserole is hot and the cheese is melted and lightly browned. Let it rest for 5 minutes before serving.
Variations & Tips
Make it stretch: If you need to feed a few more people, add an extra bell pepper and a little more rice and tomatoes. It will still have that good old casserole character and go a little farther at the table.
Cheese swap: Mozzarella gives a mild, bubbly topping, but if you like a sharper flavor, try part mozzarella and part cheddar. It makes the top a little richer and more old-school casserole-like.
Prep ahead: Brown the beef and peppers earlier in the day, then stir in the remaining ingredients and assemble before baking. That little bit of planning makes supper come together in a hurry.
Let it rest: Give the casserole a few minutes after it comes out of the oven so it can set up a bit. That makes it easier to scoop and keeps each serving nice and tidy.