Cheesy Ground Beef & Pepper Bake
Servings: 4
Prep time: 15 minutes
Cook time: 30–35 minutes
Total: about 50 minutes
Difficulty: Easy
Ingredients
Beef filling
1 lb (450 g) ground beef, preferably 80–90% lean
1 medium yellow onion, diced
1 red bell pepper, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
1 yellow/orange bell pepper, cut into bite-size pieces
2 medium tomatoes, diced
2 cloves garlic, minced
1 tbsp olive oil, if needed
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp smoked paprika
1 tsp Italian seasoning
½ tsp onion powder
¼ tsp red-pepper flakes, optional
2 tbsp tomato paste
½ cup (120 ml) tomato sauce or crushed tomatoes
Cheese topping
1½ cups (150–170 g) shredded mozzarella
½ cup (50–60 g) shredded cheddar
2 tbsp grated Parmesan, optional
1 tbsp chopped fresh parsley
Optional additions
½ cup sliced mushrooms
1 small zucchini
½ tsp cumin
1–2 tbsp Worcestershire sauce
Jalapeño for heat
A little beef broth if the filling becomes too dry
Full Step-by-Step Recipe
1. Prepare the vegetables
Wash and dry the peppers and tomatoes.
Cut:
Onion → small dice
Peppers → bite-size chunks
Tomatoes → medium dice
Keep the vegetables roughly similar in size so they cook evenly.
2. Brown the beef
Heat a large skillet over medium-high heat.
Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon.
Cook until no longer pink and nicely browned.
If there is a lot of excess fat, drain some of it.
3. Add onion and garlic
Add the diced onion.
Cook for 2–3 minutes.
Add the minced garlic and cook another 30–60 seconds.
Don’t let the garlic burn.
4. Add the peppers
Add the red, green and yellow/orange peppers.
Cook for approximately 4–5 minutes.
You want them softened slightly but still somewhat firm because they’ll continue cooking in the oven.
5. Season
Add:
Salt
Black pepper
Paprika
Smoked paprika
Italian seasoning
Onion powder
Red-pepper flakes, if using
Mix thoroughly.
6. Add tomato paste
Stir in 2 tablespoons tomato paste.
Cook for about 1 minute.
This caramelizes the tomato paste slightly and gives the filling a deeper flavor.
7. Add tomatoes and sauce
Add the diced tomatoes and ½ cup tomato sauce/crushed tomatoes.
Mix everything together.
Simmer uncovered for approximately 5 minutes.
The mixture should be moist but not watery.
Taste and adjust the seasoning. 8. Assemble the casserole
Preheat your oven to:
400°F (200°C)
Transfer the beef and vegetable mixture into a baking dish or individual oven-safe foil trays.
Spread it into an even layer.
Sprinkle the mozzarella over the top.
Add the cheddar.
Finish with Parmesan if desired.
The cheese should cover most of the surface.
9. Bake
Place in the preheated oven.
Bake for approximately:
15–20 minutes
until the cheese is completely melted and bubbling.
For the browned appearance shown in your photo, switch to broil/grill for 1–3 minutes at the end.
Watch it carefully—the cheese can burn quickly.
Important
If using disposable aluminum trays, place them on a solid baking sheet before putting them in the oven. This makes them much safer and easier to handle.
10. Garnish
Remove from the oven and allow it to rest for 5 minutes.
Sprinkle with chopped fresh parsley.
You can also add:
Fresh basil
Green onions
Chili flakes
Extra Parmesan
Serve hot.
What to Serve With It
For a complete meal, serve with:
Low-carb
Green salad
Steamed broccoli
Roasted cauliflower
Sautéed zucchini
Green beans
More filling
Garlic bread
Rice
Roasted potatoes
Pasta
Fresh option
A simple salad with lettuce, cucumber, tomato and a lemon-olive-oil dressing works particularly well.
Approximate Nutrition
Assuming the recipe makes 4 servings, using 90% lean ground beef and the stated amount of cheese:
Nutrient Approx. per serving
Calories 500–550 kcal
Protein 35–40 g
Fat 32–36 g
Carbohydrates 15–18 g
Fiber 3–4 g
Net carbs 11–14 g
Sugar 7–9 g
Sodium 700–900 mg
These are estimates. The actual numbers depend heavily on the ground-beef fat percentage, cheese brand, tomato sauce and amount of salt.
To reduce calories
Use:
93–96% lean beef
Reduced-fat mozzarella
Less cheddar
To increase protein
Use:
Lean ground beef
Extra beef
A little cottage cheese mixed into the filling
To make it lower-carb
Reduce the tomato sauce and use fewer tomatoes, while increasing peppers, mushrooms or zucchini.
Allergy & “Nut Info”
If by “nut info” you mean nutritional information, the nutrition table above gives the main values.
If you mean tree-nut/peanut allergy information:
This recipe does not normally contain peanuts or tree nuts.
However, check the labels of:
Shredded cheese
Tomato sauce
Seasoning blends
Worcestershire sauce
Any packaged ingredients
for facility/allergen statements if cooking for someone with a severe allergy.
Other common allergens: dairy (mozzarella, cheddar and Parmesan).
Gluten: naturally gluten-free, but some sauces/seasonings can contain gluten, so check labels.
Recipe Q&A
Can I use ground turkey instead of beef?
Yes. Ground turkey works very well. Because turkey is leaner, add about 1 tbsp olive oil and don’t overcook it.
Can I use chicken?
Yes. Ground chicken is another good substitute.
Can I make it without cheese?
Yes. It will still work as a beef-and-vegetable bake, although the cheese is responsible for the appearance in the photo.
What cheese melts best?
Mozzarella gives the stretchy melted topping. Cheddar gives stronger flavor. A combination of both is ideal.
Can I use only mozzarella?
Yes—use about 2 cups (200 g).
Can I prepare it ahead?
Yes. Assemble it, cover, and refrigerate for up to 24 hours before baking.
If refrigerated, it may need an additional 5–10 minutes in the oven.
Can I freeze it?
Yes. Cool completely, package airtight, and freeze for approximately 2–3 months for best quality.
Thaw overnight in the refrigerator before reheating.
How long does it keep in the refrigerator?
Store leftovers covered in the refrigerator for 3–4 days.
How do I reheat it?
Microwave individual portions for about 2–3 minutes, or reheat in a 350°F/175°C oven until hot throughout.
Why is my casserole watery?
Tomatoes and peppers release water. To prevent this:
Don’t add too much tomato sauce.
Cook the vegetable mixture uncovered.
Let the filling simmer until excess liquid evaporates.
Don’t cover the casserole while baking.
How do I get cheese as brown as in the picture?
Bake normally until melted, then use the oven’s broiler/grill for 1–3 minutes. Stay nearby and watch continuously.
Can I make individual portions like the photo?
Yes. Divide the filling among 4 small oven-safe baking dishes or foil trays, top with cheese, and bake until bubbling and browned.
Is this keto?
It can fit a low-carb/keto-style diet depending on your personal carbohydrate target. For a stricter version, reduce tomato sauce and use lower-carb vegetables.
Can I add potatoes?
Definitely. Add approximately 2 cups of small diced, partially cooked potatoes for a more traditional hearty casserole.
Can I add eggs?
Yes. For a breakfast-style version, add 4–6 beaten eggs to the cooked filling, then top with cheese and bake until the eggs are set.
My recommended version
For the closest result to the photograph, I’d use 90% lean ground beef + red, green and yellow peppers + onion + fresh tomatoes + tomato paste + mozzarella + cheddar + parsley, and broil the cheese at the end until you get those browned spots.
