This delicious, oven-baked dish features seasoned ground beef, colorful bell peppers, a rich tomato sauce, and a generous layer of golden, melted cheese. It is similar to a cheeseburger-style beef and pepper casserole and makes an excellent family dinner or meal-prep recipe.
Prep time: 15 minutes
Cook time: 25–35 minutes
Total time: 40–50 minutes
Servings: 4
Cuisine: American-inspired
Cooking method: Stovetop and oven
Difficulty: Easy
Ingredients
Ingredients checklist
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Ground beef
500 g
Lean or regular minced beef
Green bell pepper
1 medium
Cut into strips
Red bell pepper
1 medium
Cut into strips
Yellow bell pepper
1 medium
Cut into strips
Onion
1 medium
Chopped
Garlic
3 cloves
Minced
Tomato sauce
1 cup (240 ml)
Passata or a thick pasta sauce
Mozzarella cheese
200 g
Shredded
Cheddar cheese
50 g
Optional, for extra flavor
Olive oil
1 tbsp
For cooking
Paprika
1 tsp
Smoked or sweet
Dried oregano
1 tsp
Or Italian seasoning
Black pepper
½ tsp
Adjust to taste
Salt
½ tsp
Adjust to taste
Chili flakes
¼ tsp
Optional
Fresh parsley
1 tbsp
Chopped, for garnish
Detailed cooking instructions
Butcher Board Chef James-Premium Cutting Board for Culinary Excellence
Step 1: Prepare the vegetables
Wash the bell peppers, remove their seeds, and cut them into strips or bite-sized pieces. Chop the onion and mince the garlic. Preheat the oven to 200°C (400°F), or 180°C fan.
Minced meat with fresh onion on frying pan, Close up raw ground beef meat
Step 2: Cook the beef
Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes. Add the garlic, then the ground beef. Break the meat into small pieces and cook until browned and no longer pink, approximately 6–8 minutes. Drain excess fat if necessary.
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Step 3: Season and add the sauce
Stir in the paprika, oregano, salt, black pepper, and optional chili flakes. Add the tomato sauce and bell peppers. Simmer for 5–7 minutes until the mixture thickens slightly. The peppers should soften a little but retain their shape.
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Step 4: Assemble the casserole
Transfer the beef and pepper mixture into a baking dish or two small oven-safe foil trays. Spread it evenly. Cover the top with mozzarella and cheddar, if using, distributing the cheese all the way to the edges.
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Step 5: Bake until golden
Bake uncovered for 15–20 minutes, until the cheese melts, bubbles, and develops golden-brown spots. If you want a more browned top, broil for 1–3 minutes while watching carefully. If your beef mixture is still hot when assembled, baking time may be shorter.
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Step 6: Rest and serve
Let the dish rest for 5 minutes. Sprinkle with fresh parsley and serve warm. Pair it with rice, garlic bread, mashed potatoes, or a fresh green salad.
Nutrition information
Estimated nutrition per serving, assuming four servings and the quantities above, including the cheese.
Calories
520–650 kcal
Protein
35–45 g
Carbohydrates
12–20 g
Fat
35–45 g
Fiber
3–5 g
Sugar
6–10 g
These are estimates, not laboratory-tested values. Actual nutrition depends on the fat percentage of the beef, cheese brands, sauce, and serving size. Sodium varies considerably with added salt and prepared sauces.
Allergens and dietary information
Milk: Mozzarella and cheddar contain dairy. Use a suitable dairy-free cheese alternative if required.
Gluten: The core recipe can be gluten-free, but check the tomato sauce, seasoning blends, and cheese packaging for cross-contact or added ingredients.
Eggs and nuts: Not normally required in this recipe. Check packaged ingredients for allergen warnings.
Low-carb option: This dish can fit a lower-carbohydrate eating plan when served without bread, rice, or potatoes.
Keto suitability: It may be suitable depending on the cheese, sauce, and portion size; calculate the actual carbohydrate content of your ingredients.
Halal option: Use halal-certified ground beef and verify that all packaged ingredients meet your requirements.
Tips for the best results
Avoid watery casserole: Simmer the beef mixture until the tomato sauce thickens before adding the cheese.
Get a golden cheese topping: Use mozzarella for melting and a little cheddar for flavor.
Keep the peppers colorful: Avoid overcooking them in the skillet.
Make it spicier: Add fresh chili, cayenne pepper, or extra chili flakes.
Add more vegetables: Mushrooms, zucchini, or spinach work well.
Make it lighter: Use lean ground beef and reduced-fat mozzarella, and measure the oil.
For food safety: Cook ground beef to an internal temperature of 71°C (160°F). If using foil trays, place them on a sturdy baking sheet before filling or transferring them into the oven.
Storage and reheating
Storage method
Recommended time
Refrigerator at 4°C or colder
3–4 days
Freezer at −18°C
About 2–3 months for best quality
Reheating in oven
175°C (350°F) until heated through
Reheating in microwave
Heat in short intervals, stirring where possible
Refrigerate leftovers within two hours of cooking, using shallow, covered containers. Reheat leftovers to 74°C (165°F). If freezing, cool promptly and package in freezer-safe containers; cheese texture may change slightly after thawing.
Frequently asked questions
1. Can I make this recipe without an oven?
Yes. Cook the beef, vegetables, and sauce in a covered skillet until the peppers are tender. Sprinkle cheese over the top, cover, and cook over low heat for 3–5 minutes until melted. The top will be melted rather than browned.
2. Which cheese works best?
Mozzarella gives the stretchy, melted texture. Cheddar adds a stronger flavor, while Monterey Jack or a suitable pizza-cheese blend also works well.
3. Can I prepare it ahead of time?
Yes. Cook the beef mixture, transfer it to a baking dish, cool it promptly, and refrigerate it in a covered container. Add the cheese just before baking for the best texture. Bake until the center is thoroughly hot.
4. Can I use chicken instead of beef?
Yes. Use ground chicken or turkey. Cook ground poultry to an internal temperature of 74°C (165°F).
5. Why is my casserole watery?
Bell peppers and tomato sauce release liquid during cooking. Simmer the mixture longer before baking, avoid adding excess liquid, and use a thick tomato sauce.
6. Can I use fresh tomatoes instead of tomato sauce?
Yes. Use approximately 2–3 medium chopped tomatoes. Cook them with the beef until they break down and the excess liquid evaporates. Add a little tomato paste if you want a richer sauce.
7. Is this recipe suitable for meal prep?
Yes. Divide it into four individual portions and refrigerate or freeze them appropriately. Reheat each portion thoroughly before eating.
8. How do I know when it is done?
The cheese should be fully melted and bubbling, the beef mixture should be hot throughout, and ground beef should reach 71°C (160°F). Do not rely on cheese browning alone to determine food safety.
9. Can I make it without cheese?
Yes. The beef and pepper mixture remains flavorful without cheese. Add herbs, spices, or a small amount of nutritional yeast if desired.
10. What should I serve with it?
Serve with rice, roasted potatoes, garlic bread, cauliflower rice, steamed vegetables, or a fresh salad, depending on your dietary preferences.
Recipe summary
This cheesy beef and bell pepper bake is a hearty, customizable dish made with ground beef, three colors of peppers, tomato sauce, herbs, and melted cheese. Prepare t
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