Oven Baked Amish Stuffed Pepper Casserole
This Amish stuffed pepper casserole brings all the cozy flavors of classic stuffed peppers together in one easy baking dish. Made with ground beef, condensed tomato soup, green bell pepper, and white rice, this hearty casserole is an affordable and comforting family dinner that requires minimal preparation.
Instead of stuffing individual peppers, everything is layered into a casserole dish and baked together. The tomato soup creates a rich, savory sauce, while the rice absorbs all those delicious flavors as it cooks. It’s a simple ground beef and rice casserole that’s perfect for busy weeknights, potlucks, or a comforting Sunday supper.
Why You’ll Love This Easy Stuffed Pepper Casserole
- Easy preparation: Everything goes into one baking dish.
- Budget-friendly: Uses simple pantry and refrigerator staples.
- Hearty and filling: Ground beef and rice make this a satisfying family meal.
- Classic comfort food: Combines the flavors of traditional stuffed peppers with the convenience of a casserole.
- Minimal cleanup: One-dish cooking means fewer pots and pans.
- Family-friendly: The mild tomato and beef combination is easy to customize.
- Make it cheesy: Add shredded cheddar or mozzarella for an extra comforting finish.
Ingredients
- 1 pound ground beef
- 1 can (10.75 ounces) condensed tomato soup
- 1 green bell pepper, chopped
- 1 cup uncooked white rice
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Amish Stuffed Pepper Casserole
- Prepare the oven: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Layer the ingredients: Spread the raw ground beef evenly across the bottom of the baking dish, breaking it into smaller pieces. Sprinkle the chopped bell pepper, uncooked rice, salt, and black pepper evenly over the beef.
- Make the tomato mixture: In a bowl, combine the condensed tomato soup and 2 cups of water. Stir until smooth.
- Pour and bake: Pour the tomato soup mixture evenly over the beef, rice, and peppers. Cover the baking dish tightly with aluminum foil and bake for 1 hour.
- Finish cooking: Remove the foil and carefully stir the casserole. Return it to the oven uncovered for another 10–15 minutes, or until the rice is tender and the casserole is hot and bubbly.
- Rest and serve: Allow the casserole to rest for 5–10 minutes before serving. This helps the sauce settle and gives the rice time to finish absorbing the flavors.
Easy Variations
Make it cheesy: Sprinkle cheddar or mozzarella over the casserole during the final 10 minutes of baking.
Use colorful peppers: Swap the green bell pepper for red, yellow, or orange peppers for a sweeter flavor and more color.
Add onion: Stir in chopped onion with the bell pepper for an even more traditional stuffed-pepper flavor.
Add extra vegetables: Diced zucchini, mushrooms, or corn can be added for a simple way to increase the vegetables in the casserole.
Check the rice: If the rice needs more time, add a small splash of hot water, cover the dish again, and continue baking until tender.
What to Serve With Stuffed Pepper Casserole
Serve this oven baked stuffed pepper casserole with a crisp garden salad, buttered green beans, roasted carrots, or warm dinner rolls. Mashed potatoes also make a delicious pairing with the rich tomato sauce.
Recipe Details
Prep Time: 10 minutes
Bake Time: 1 hour 10–15 minutes
Resting Time: 5–10 minutes
Servings: 6
Category: Dinner
Cuisine: American / Amish-inspired
Method: Oven baked
