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Oven-Baked 4-Ingredient Amish Beef and Bell Pepper Bake

Oven-Baked 4-Ingredient Amish Beef and Bell Pepper Bake

This easy beef and bell pepper bake combines seasoned ground beef, fresh green peppers, tomato sauce, and melted cheese in one comforting casserole. With only four main ingredients, it is a simple family dinner that delivers plenty of hearty flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour

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 9x13-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.

Notes

Drain the browned beef very well and use a thick pasta sauce rather than a watery one. This keeps the casserole rich and saucy without allowing excess liquid to collect at the bottom.