This Oven-Baked 4-Ingredient Amish Beef and Bell Pepper Bake is a simple, hearty casserole made with ground beef, green bell peppers, tomato pasta sauce, and shredded cheese. It is exactly the kind of low-effort dinner that works well when you want something filling without a long ingredient list.
The preserved RecipesNeed recipe uses 1½ pounds of ground beef, 3 large green bell peppers, one 24-ounce jar of thick tomato pasta sauce or marinara, and 2 cups of mild shredded cheese such as Colby Jack or cheddar. Prep is about 15 minutes, with roughly 50 minutes of cooking time.
Why You’ll Love This 4-Ingredient Casserole
It keeps the ingredient list short but still gives you plenty of flavor and texture. The beef makes it hearty, the peppers add freshness and a little bite, the tomato sauce brings everything together, and the cheese melts into a rich topping.
Start with the Ground Beef
Cook the ground beef in a large skillet over medium-high heat, breaking it apart as it browns. Drain excess grease so the finished casserole stays rich without becoming oily.
Add the Peppers and Sauce
Cut the green bell peppers into bite-size strips or chunks so they cook evenly. Add the tomato pasta sauce or marinara to the browned beef, then combine everything according to the recipe card before transferring it to the baking dish.
Finish with Plenty of Cheese
Scatter the shredded cheese evenly over the beef mixture so the entire surface is covered. Mild cheddar or Colby Jack both work well because they melt smoothly and complement the beef and peppers without overpowering them.
Tips for the Best Result
- Drain excess grease from the ground beef.
- Cut the peppers into similar-size pieces so they soften evenly.
- Use a thick pasta sauce or marinara so the casserole does not become watery.
- Spread the cheese all the way to the edges for an even topping.
- Let the casserole rest briefly before serving.
Frequently Asked Questions
Can I use red or yellow bell peppers?
Yes. The original recipe uses green peppers, but other bell peppers will work and will taste a little sweeter.
What cheese works best?
Use a mild, good-melting cheese such as Colby Jack or mild cheddar.
Oven-Baked 4-Ingredient Amish Beef and Bell Pepper Bake
Ingredients
- 1 ½ lbs ground beef 80–85% lean
- 3 large green bell peppers seeded and cut into bite-size strips or chunks
- 1 24-ounce jar thick tomato pasta sauce or marinara
- 2 cups shredded mild cheese such as Colby Jack or mild cheddar, loosely packed
Instructions
- Heat the oven. Preheat the oven to 375°F (190°C). Set out an ungreased 9×13-inch glass baking dish.
- Cook the ground beef. Place a large skillet over medium-high heat and add the ground beef. Break the meat apart with a wooden spoon and cook for 7 to 10 minutes, or until completely browned.
- Drain the beef. Carefully remove and discard the excess grease from the skillet so the finished casserole does not become oily.
- Add the tomato sauce. Pour the pasta sauce or marinara into the skillet with the cooked beef. Stir until the beef is evenly coated, then allow the mixture to simmer for 2 to 3 minutes before removing it from the heat.
- Arrange the peppers. Spread the prepared green bell pepper pieces evenly across the bottom of the baking dish.
- Add the beef mixture. Spoon the hot beef and tomato sauce mixture over the peppers, spreading it into an even layer from edge to edge.
- Top with cheese. Scatter the shredded cheese evenly over the beef mixture, making sure the entire surface is covered.
- Bake covered. Cover the baking dish tightly with aluminum foil and place it on the center oven rack. Bake for 25 minutes.
- Finish uncovered. Carefully remove the foil, keeping your hands away from the escaping steam. Return the casserole to the oven for another 10 to 15 minutes, until the cheese is fully melted and lightly golden and the peppers are tender.
- Rest before serving. Remove the casserole from the oven and let it stand for 5 to 10 minutes. Scoop into portions and serve warm.
