Unstuffed Pepper Casserole with lean ground beef, bell peppers, farro, and cheese—easy enough for a weeknight dinner and delicious enough for the whole family to enjoy!
What is unstuffed pepper casserole
Unstuffed Pepper Casserole is a deconstructed take on classic stuffed peppers: instead of hollowing out peppers and filling them, the peppers are chopped and combined with seasoned ground beef, a grain, tomato sauce, and cheese, then baked in a single dish. The result is all the familiar flavors of stuffed peppers in a simpler, hands-off casserole that’s ideal for busy weeknights.
This version uses lean ground beef, bell peppers, farro for a nutty texture, and plenty of melted cheese on top. The recipe is flexible—onions, different cheeses, or extra vegetables can be added to suit your family’s tastes. Because everything is mixed rather than stuffed, it’s quicker to prepare and easier to scale up for meal prep.
I love traditional stuffed peppers, but an unstuffed casserole is faster and just as comforting. It’s a great way to use pre-cooked grains or leftovers and still deliver a satisfying, family-friendly meal.
How to make unstuffed pepper casserole
To make this casserole a little healthier and more textured, farro replaces white rice. Farro offers a chewy, nutty bite that pairs well with beef and tomato flavors. If you prefer, substitute brown rice, quinoa, barley, or any grain you already have cooked. Preparing a large pot of your preferred grain on the weekend makes assembly during the week very fast.
For the casserole base, brown the lean ground beef with coarsely chopped bell peppers and minced garlic until the meat is cooked through and the peppers are slightly softened. Drain any excess grease, then return the meat to the skillet and stir in tomato sauce, drained diced tomatoes, beef broth, Italian seasoning, and cooked farro. Stir in some of the shredded cheese so the mixture is creamy and cohesive before transferring it to a baking dish.
Spoon the mixture into a prepared 9×13-inch baking dish, sprinkle the remaining cheese on top, and bake until the cheese is melted and bubbling. It takes about 30 minutes in a 350°F oven—long enough to toss a simple salad or steam a vegetable side.
Putting the unstuffed pepper casserole together
Everything assembles in the skillet and then in the baking dish, which makes for easy cleanup. The dish keeps well and reheats nicely, so it’s excellent for packing lunches or serving later in the week. Leftovers can be refrigerated for 3–4 days; reheat gently in the oven or microwave until warmed through. For freezer storage, cool completely and freeze in an airtight container for up to 2 months—thaw overnight in the refrigerator before reheating.
Serving suggestions: garnish with chopped fresh parsley or basil, a sprinkle of grated Parmesan, or a dollop of sour cream for extra creaminess. Pair the casserole with a crisp green salad dressed with lemon vinaigrette or steamed green beans for a complete meal. For a lighter variation, swap half the beef for cooked lentils or use a reduced-fat cheese.
What are some of your favorite weeknight dinners? Leave a comment and rating below—your feedback helps shape future recipes and tweaks.
Unstuffed Pepper Casserole
Prep: 20 mins Cook: 30 mins Total: 50 mins
Servings: 6
Ingredients
- 1 lb. lean ground beef
- 2 bell peppers, coarsely chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can tomato sauce
- 1 (14-ounce) can diced tomatoes, drained
- 1 cup beef broth
- 2 teaspoons Italian seasoning
- 2 cups cooked farro (or cooked grain of choice)
- 2 cups shredded cheese (cheddar or a blend), divided
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- In a large skillet, brown the ground beef with the chopped bell peppers and minced garlic until the meat is cooked through and peppers are slightly softened. Drain any excess grease.
- Return the skillet to the heat and stir in the tomato sauce, drained diced tomatoes, beef broth, Italian seasoning, cooked farro, and ½ cup of the shredded cheese. Mix until combined and slightly creamy.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheese evenly over the top.
- Bake for about 30 minutes, until the casserole is heated through and the cheese is melted and bubbly. Let rest a few minutes before serving.
Nutrition (per serving)
Serving: 1 of 6 • Calories: 328 kcal • Carbohydrates: 25 g • Protein: 28 g • Saturated Fat: 6 g • Cholesterol: 76 mg • Sodium: 909 mg • Fiber: 4 g • Sugar: 6 g
Notes & Variations
- Make it vegetarian by replacing beef with cooked lentils, textured vegetable protein, or a plant-based ground substitute and using vegetable broth.
- Use cooked brown rice, quinoa, barley, or even cauliflower rice for grain substitutes; adjust liquid as needed.
- Add extra vegetables such as diced zucchini, mushrooms, or onions when browning the beef for more color and nutrition.
- For a lower-sodium version, use low-sodium broth and canned tomatoes/tomato sauce labeled low-sodium.
Recipe adapted from Kraft Undone Stuffed Pepper Casserole.