Deconstructed Stuffed Pepper Casserole

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Recipe: Deconstructed Stuffed Pepper Casserole

A hearty, low-carb friendly, and family-approved one-pan wonder.

Prep time: 15 mins | Cook time: 30 mins | Servings: 6

Ingredients

  • 1.5 lbs Ground Beef (Lean 85/15 or 90/10 works best)

  • 3 large Green Bell Peppers, chopped into bite-sized chunks

  • 1 medium Yellow Onion, diced

  • 3 cloves Garlic, minced

  • 1 jar (24 oz) Marinara sauce or crushed tomatoes

  • 2 cups Shredded Mozzarella or Sharp Cheddar cheese

  • 1 tsp Italian seasoning

  • 1/2 tsp Smoked paprika

  • Salt & Pepper to taste

  • Optional: 2 cups cooked rice or cauliflower rice (for a filler)

Instructions

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch glass baking dish.

  2. Brown the Beef: In a large skillet over medium-high heat, brown the ground beef with the diced onions. Drain the excess fat.

  3. Season: Add the garlic, bell peppers, Italian seasoning, paprika, salt, and pepper. Sauté for about 5 minutes until the peppers just start to soften.

  4. Combine: Stir in the marinara sauce (and cooked rice, if using). Let it simmer for 2 minutes.

  5. Assemble: Pour the mixture into the prepared baking dish. Spread it evenly.

  6. Cheese & Bake: Top generously with shredded cheese. Bake for 20–25 minutes until the cheese is bubbly and starting to brown at the edges (as seen in your photo).

  7. Serve: Let it rest for 5 minutes before serving. Garnish with fresh parsley if you’re feeling fancy.

Description & Notes

This dish is a “lazy” version of the traditional stuffed pepper. By chopping the peppers, you ensure every bite has the perfect ratio of meat, sauce, and vegetable.

  • Texture: The peppers stay slightly firm, providing a nice “snap” against the melted cheese and tender beef.

  • Flavor: It’s savory, slightly sweet from the peppers, and rich from the browned cheese crust.

Pro Tips

  • The “Char” Factor: For extra flavor, sear the chopped peppers in a very hot pan for 2 minutes before adding them to the meat. That charred edge mimics the taste of a roasted pepper.

  • Drain Well: To avoid a “soupy” casserole, make sure to drain the grease from the beef thoroughly.

  • Spice it Up: Add a pinch of red pepper flakes or use “Hot” Italian sausage instead of beef for a kick.

Nutritional Info (Per Serving)

Estimated based on low-carb version (no rice)

  • Calories: 340 kcal

  • Protein: 28g

  • Net Carbs: 8g

  • Fat: 22g

Health Benefits

  • High Protein: Great for muscle recovery and satiety.

  • Vitamin C Powerhouse: Bell peppers are loaded with Vitamin C, supporting immune health.

  • Low Carb/Keto Friendly: Without rice, this is an excellent meal for those tracking glucose or net carbs.

Q&A

Q: Can I freeze this? A: Yes! Assemble it fully (but don’t bake), wrap tightly in foil, and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Q: Can I use different colored peppers? A: Absolutely. Red, yellow, and orange peppers are sweeter than green ones. A mix of all three makes the dish look beautiful.

Q: My casserole is too watery, what happened? A: This usually happens if the beef wasn’t drained or if the peppers released a lot of moisture.

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