Comida Kraft
Recipe Box

Undone Stuffed Pepper Casserole

Prep Time
Total Time

7 servings, 1 cup each

Layer the ingredients of this Undone Stuffed Pepper Casserole to save time & deliver big flavor. Enjoy this stuffed pepper casserole as a weeknight entrée!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Brown meat with peppers and garlic in large skillet; drain. Return meat mixture to skillet; stir in rice, pasta sauce and 3/4 cup cheese.
  • Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
  • Bake 25 min. or until heated through.
* Made with quality cheeses crafted in the USA.
CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.


Prepare using long-grain brown rice.


  • 7 servings, 1 cup each

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 2 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

In addition to the peppers containing vitamin C, the cheese also provides calcium in this deconstructed version of a classic family favorite.

Nutritional Information

Serving Size 7 servings, 1 cup each
Calories 320
Total fat 12g
Saturated fat 5g
Cholesterol 55mg
Sodium 540mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 9g
Protein 22g
% Daily Value
Vitamin A 25 %DV
Vitamin C 30 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I am not a fan of stuffed peppers - but this dish was super good! I am not a fan of stuffed peppers - but this dish was super good! The whole family loved it! I read the reviews and added 1-cup diced onion when browning the meat. I also added 1-can petite diced tomatoes to the sauce, 1/2 tea red pepper flakes, some oragano, and basil for extra seasoning. Used brown rice too. I always keep Philadelphia Neufchatel Cream Cheese on-hand, so when I added the diced tomatoes I added about 2oz of the cream cheese and 1-cup of the shredded cheese mixture. * Highly recommend this for the entire family!
Date published: 2014-04-02
Rated 5 out of 5 by from Delicious and the leftovers are just as amazing! Made this dinner 2 weeks ago and am making it again tonight - definitely one of our new favorites.
Date published: 2016-08-28
Rated 4 out of 5 by from I've had this in my recipe box for a long time now and I finally got around to making it and I was... I've had this in my recipe box for a long time now and I finally got around to making it and I was not disappointed. I used large peppers so I only used 1, also I was afraid the kids wouldn't eat it with too many peppers in it. Anyway they did eat it and they loved it. I didn't have the 5 cheese blend so I mixed some mozzarella with Parmesan, it was a really great dish. I served it with mixed veg on the side.
Date published: 2013-09-11
Rated 5 out of 5 by from Love this! Love this! I personally don't like peppers but everyone in my family does. I simply cut the peppers up in bigger chunks so that I can easily pick them out. I also first fry the peppers in a little olive oil for about 5 minutes before I add the hamburger and garlic to the pan and continue frying all together until the hamburger is dine.
Date published: 2015-01-05
Rated 3 out of 5 by from This recipe is bland. This recipe is bland. It is a good concept but needs adjustments. After reading the reviews and talking with sister my who made it the same day, I made the following changes: Increased beef to 1 1/2 pounds, added 3/4 cup chopped onion, 1/2 tsp. salt, 1/4 tsp. pepper and used 2 cups of cheese. It still needed something to spice it up so we sprinkled crushed red pepper on each serving. This definitely helped but will try some other spices next time--maybe chopped jalapeno peppers.
Date published: 2014-06-27
Rated 5 out of 5 by from This was absolutely delicious! This was absolutely delicious! It was so easy to throw together with basic ingredients, and gave the same fantastic taste as a stuffed pepper without all the work. We liked this so much that we've decided it will be our dinner contribution during our 15-person family vacation in June; it will be so easy to pre-prepare these dishes, freeze them, and then just pop them in the oven when we're ready. Such a great recipe!
Date published: 2010-03-30
Rated 5 out of 5 by from SIMPLE AND DELICIOUS Made it pretty much according to the recipe, except added 1/2 tsp red pepper flakes 1/2 onion (diced) and topped with parm before topping with the Italian cheese blend. Also used 2-1/2 cups of cooked rice (that's what we had). Will be making this again. And again. Great flavors. Nothing overpowered the dish. Could taste the meat, the peppers, the onion, the sauce, rice, etc. An instant favorite!
Date published: 2016-10-25
Rated 5 out of 5 by from I like peppers cooked more so I fried them first in olive oil for about 10 minutes with lid on,... I like peppers cooked more so I fried them first in olive oil for about 10 minutes with lid on, removed them then browned hamburger with chopped garlic (from jar, more convenient. Also used microwavable brown rice, used the cheese that was recommended, would use more cheese in future. Anyway, a great dish, super easy and better than stuffing peppers. Adding onion as suggested sounds good to me.
Date published: 2014-06-17
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