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

DIRECTIONS:

Preheat & Prep: Preheat your oven to 375°F (190°C). Have a 9×13-inch glass baking dish ready.
Brown the Meat: In a large skillet over medium-high heat, crumble the ground beef. Cook, breaking it up with a wooden spoon, until browned through (7–10 minutes). Carefully drain and discard the excess grease.
Simmer the Sauce: Pour the jar of pasta sauce into the skillet with the beef. Stir well to combine and let it simmer for 2–3 minutes. Turn off the heat.
Layer the Peppers: Scatter the sliced green bell peppers evenly over the bottom of your ungreased 9×13-inch baking dish.
Add Beef & Cheese: Pour the hot beef and sauce mixture over the bell peppers, spreading it evenly to cover them. Sprinkle the shredded cheese evenly over the top, making sure to reach the edges.
Bake Covered: Cover the baking dish tightly with aluminum foil. Bake on the center rack for 25 minutes.
Melt the Cheese: Carefully remove the foil (watch for steam!). Bake for an additional 10–15 minutes, or until the cheese is fully melted and lightly browned, and the peppers are tender.
Rest & Serve: Let the casserole rest for 5–10 minutes before scooping. Serve hot and enjoy!