Love stuffed peppers like I do? This hearty casserole dish takes all the flavors you love about stuffed peppers but without all the messy prep! Hearty meal-prep or perfect dish for the whole family, either way your can't go wrong with this meaty casserole!
This dish really is a complete meal with all of the vegetables. I like to finish off the meal with a keto chocolate chip cookie or almond butter cookie!
I love the flavor of stuffed peppers but they require a lot of work and the ratio of pepper to meat is just too much pepper. I love how this casserole is full of protein but still has lots of veggies.
This recipe really couldn't be more simple. I love the combo of the ground beef and the Italian sausage for extra spice.
Recipe Tips and Notes
- You can use any color bell pepper you like. I really like green but sweet bell peppers would also be great.
- Use frozen chopped vegetables to make this recipe even easier.
- Divide this unstuffed pepper casserole into meal prep containers for easy meal prep
Recipe Card
Unstuffed Pepper Casserole
Ingredients
- 2 tablespoons avocado oil
- 3 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 Pound Ground Italian Sausage
- 1 Pound Ground beef
- ½ teaspoon dried oregano
- salt and pepper to taste
- 2 (14.5 ounce cans) Diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 Tablespoon Worcestershire Sauce
- 2 Cups Shredded Cheese
Method
- Preheat the oven to 350F.
- In a heavy bottom skillet, over medium-high heat add your avocado oil. Add your bell peppers, onion and garlic. Cook until vegetables are translucent. Should take about 8 minutes.
- Stir Italian sausage and ground beef into your vegetable mixture. Cook until cooked through and brown. Should take about 10 to 12 minutes. Drain any excess grease.
- Now season meat mixture with salt, pepper and oregano. Stir to combine. Add your diced tomatoes, tomato paste and Worcestershire sauce into your meat mixture and bring to simmer. Stirring occasionally. Add your mixture into a large casserole dish. Spread your cheddar cheese evenly over the top of your meat mixture.
- Place into already preheated oven and bake until dish is heated through and is slightly brown. Should take about 30 minutes. Serve.
Notes
- You can use any color bell pepper you like. I really like green but sweet bell peppers would also be great.
- Use frozen chopped vegetables to make this recipe even easier.
- Divide this unstuffed pepper casserole into meal prep containers for easy meal prep
Ann B says
Made this tonight - YUMMY and filling!! Used ground chicken and chicken sausage for the meats. Added an extra green pepper (from other reviews) and added a bit of leftover spinach. Because chicken needs a bit more "Umph" than beef, I also added some paprika (based on other reviews), basil and doubled the oregano & Worcestershire. Made an extra one from this recipe and now have one if the freezer for another day - it's a win-win! SO happy I found your recipe because it was almost impossible to find stuffed peppers without rice. THANK YOU!
Stephanie W says
Normally when I make stuffed bell peppers, the kids just eat the filling and leave the pepper. Made this and kids ate everything on their plate and asked for seconds. The only thing I changed was adding one more bell pepper (I did one of each color) and I used a little less cheese. This will be added to my regular rotation!
Desertcapes says
Haha I just realized most of the recipes I’ve bookmarked are yours! Lol
Made this tonight. Was great with a side salad and keto bread roll. Thank you.