Ingredients
1 1/2 pounds 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
Directions
Preheat your oven to 375°F (190°C). Set out a 9×13-inch glass baking dish so it’s ready to fill.
In a large skillet over medium-high heat, crumble in the ground beef. Cook, stirring and breaking it up with a wooden spoon, until the meat is browned through and no pink remains, about 7–10 minutes. If there is a lot of grease in the pan, carefully spoon off most of it and discard.
Pour the jar of tomato pasta sauce into the skillet with the browned beef. Stir well to coat the meat and bring everything to a gentle simmer for 2–3 minutes so the flavors start to come together. Turn off the heat.
Scatter the sliced green bell peppers evenly over the bottom of the ungreased 9×13-inch glass baking dish. The peppers will soften and sweeten as they bake, so don’t worry if they seem like a lot at first.
Pour the hot beef and sauce mixture over the bed of bell peppers in the dish, spreading it out with the back of a spoon so it covers the peppers in an even layer.
Sprinkle the shredded cheese evenly over the top of the beef mixture, making sure to go all the way to the edges so you get those nice browned, melty cheese edges.
Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake for 25 minutes, until the peppers have started to soften and everything is bubbling around the edges.
Carefully remove the foil (watch for steam), then return the uncovered dish to the oven. Bake another 10–15 minutes, or until the cheese is fully melted, lightly browned in spots, and the peppers are tender when pierced with a fork.
Let the casserole rest on a heatproof surface for about 5–10 minutes before serving. This helps the juices settle a bit so you get nice, hearty scoops of beef, peppers, and gooey cheese, just like in that glass baking dish that stole the show at Easter.
Variations & Tips
You can keep the spirit of this 4-ingredient bake and still make small changes. If green bell peppers are too strong for someone at your table, use a mix of green and red or yellow peppers for a milder, sweeter flavor. Any thick tomato-based pasta sauce works; choose a plain marinara, a garlic and herb version, or even a mushroom variety for more depth. For the cheese, mild cheddar, Colby Jack, or Monterey Jack all melt nicely; if you like a little more punch, use sharp cheddar, but it will taste a bit stronger and saltier. To stretch the dish for a crowd, serve it over cooked egg noodles or rice instead of increasing ingredients—this keeps the recipe true to its easy 4-ingredient nature. If you’d like a little heat, use a spicy pasta sauce or sprinkle a pinch of red pepper flakes over the top before baking (this would be an optional extra, not one of the main four ingredients). For food safety, always cook the ground beef until it is no longer pink and reaches an internal temperature of 160°F (71°C); drain off excess grease so the casserole doesn’t become oily. When baking, be careful removing the foil so you don’t get burned by steam, and let the dish rest briefly before serving so the hot cheese doesn’t cause burns. Leftovers should be cooled, covered, and refrigerated within 2 hours, then reheated until steaming hot before eating.