Cheesy Amish Beef & Bell Pepper Bake
A cozy, hearty casserole with seasoned ground beef, colorful bell peppers, onions, creamy tomato sauce, and plenty of melted cheese. It’s an easy family dinner with classic comfort-food flavors.Servings: 6–8
Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: About 1 hour
Ingredients
Beef and vegetable filling
- 1½ lb (680 g) lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 bell peppers, diced — use a mix of red, green, and yellow
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
Creamy tomato sauce
- 1 can (15 oz/425 g) tomato sauce
- 1 can (10.5 oz/300 g) condensed cream of mushroom soup
- ½ cup sour cream
- ½ cup milk
- 1 tablespoon tomato paste
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Cheese topping
- 1½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or mozzarella
- ¼ cup grated Parmesan
- 2 tablespoons chopped fresh parsley, optional
Optional additions
- 3 cups cooked white or brown rice
- 1 cup frozen corn
- 1 cup sliced mushrooms
- ½ teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
1. Prepare the oven and casserole dish
Preheat the oven to 375°F (190°C).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
If you’re using cooked rice, have it ready before assembling the casserole.
2. Brown the beef
Heat a large skillet over medium-high heat.
Add the ground beef.
Cook for 7–9 minutes, breaking it apart as it cooks, until browned and cooked through.
Drain excess grease if necessary.
Add:
- Salt
- Black pepper
- Paprika
- Italian seasoning
- Onion powder
- Garlic powder
- Worcestershire sauce
Stir well.
3. Cook the vegetables
Add the diced onion and bell peppers to the skillet.
Cook for approximately 6–8 minutes, stirring occasionally.
The vegetables should soften but still have a little texture.
Add the garlic.
Cook for another 30–60 seconds.
If using mushrooms or corn, add them now and cook for another 2–3 minutes.
Remove from the heat.
4. Make the creamy tomato sauce
In a large bowl, whisk together:
- Tomato sauce
- Cream of mushroom soup
- Sour cream
- Milk
- Tomato paste
- Paprika
- Italian seasoning
- Black pepper
Whisk until smooth.
Taste and adjust the seasoning.
For a little heat, add red pepper flakes.
5. Combine the filling
Add the creamy tomato sauce to the beef and pepper mixture.
Stir until everything is evenly coated.
If you’re making the rice version, fold in the 3 cups cooked rice now.
The mixture should be creamy but not soupy.
6. Assemble
Pour the mixture into the prepared casserole dish.
Spread it evenly.
Sprinkle the cheddar and Monterey Jack over the top.
Finish with Parmesan.
For an extra-cheesy casserole, add another ½ cup shredded cheese.
7. Bake
Cover loosely with foil.
Bake for 20 minutes.
Remove the foil.
Bake for another 10–15 minutes, until the cheese is melted, bubbling, and lightly golden.
For a more browned top, switch to broil for 1–2 minutes at the end.
Watch carefully so the cheese doesn’t burn.
8. Rest and serve
Remove from the oven.
Let the casserole rest for 5–10 minutes before serving.
Sprinkle with fresh parsley.
Serve hot.
Rice Version
The rice version is especially hearty.
Use:
- 3 cups cooked white rice
- 1½ lb ground beef
- 3 bell peppers
- The full creamy sauce
- 2½–3 cups cheese
Fold the rice into the beef mixture before transferring it to the casserole dish.
This creates a complete one-dish meal.
Low-Carb Version
Simply leave out the rice.
Increase the vegetables with:
- Extra bell pepper
- Zucchini
- Mushrooms
- Cauliflower
The creamy beef and cheese mixture remains rich and satisfying without the rice.
Extra-Cheesy Amish-Style Version
For an especially indulgent casserole, use:
- 1½ cups cheddar
- 1 cup mozzarella
- ½ cup Monterey Jack
- ¼ cup Parmesan
Mix half of the cheddar and mozzarella into the beef mixture.
Use the remaining cheese for the top.
This creates melted cheese throughout the casserole as well as a golden cheesy crust.
Creamy Corn Version
Add 1 cup sweet corn to the beef and pepper mixture.
The sweetness of the corn works beautifully with the savory beef, peppers, tomato, and cheese.
Make-Ahead
Assemble the casserole completely but don’t bake it.
Cover tightly and refrigerate for up to 24 hours.
When ready to cook, let it sit at room temperature for about 15–20 minutes while the oven preheats.
Bake as directed, adding approximately 5–10 minutes if the casserole is still very cold.
Leftovers
Store leftovers covered in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until piping hot.
You can also reheat the entire casserole, covered with foil, at 350°F (175°C) until warmed through.
Freezing
The assembled, unbaked casserole can be frozen for up to 2 months.
For best results, thaw overnight in the refrigerator before baking.
Add the cheese topping just before baking if possible.
Serving Ideas
Serve with:
- Green beans
- Steamed broccoli
- Simple garden salad
- Buttered corn
- Dinner rolls
- Garlic bread
- Pickles
A crisp green salad with a tangy dressing is particularly good alongside the rich, cheesy casserole.
The finished bake should have savory browned beef, tender sweet bell peppers, creamy tomato sauce, and a deeply golden layer of bubbling cheese.
