Cheesy Ground Beef and Bell Pepper Casserole Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Chop the bell peppers into uniform, bite-sized pieces to ensure they cook evenly. Preheat your oven to 375°F (190°C) so that it is ready for the assembly phase.

Having your baking dish nearby and your spatula clean will make the transition from the stovetop to the oven seamless, helping to maintain the heat of the ingredients for the best possible results.

Instructions

Stovetop Sautéing

1. 1Sauté the Beef and Peppers
   Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and fully cooked through, reaching an internal temperature of 160°F (71°C). Stir in the diced bell peppers and cook until they are tender and fragrant, about 5 minutes.
   Look for The beef should be browned with no pink remaining and the peppers should be slightly softened.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain any excess fat from the skillet after browning the beef to ensure the final casserole is not overly greasy.

The ground beef should be thoroughly browned and the peppers should be soft and aromatic. Ensure the beef has reached the required temperature of 160°F (71°C) and that excess fat has been removed from the pan before proceeding to the assembly phase.

Assembly

2. 2Assemble the Casserole
   Transfer the cooked beef and pepper mixture into a 9x13 inch baking dish, spreading it into an even layer. Top the mixture generously with the shredded cheddar cheese, ensuring the surface is completely covered for an even melt.
   Look for The cheese should be distributed uniformly across the entire surface of the beef mixture.
   Tip Press the beef mixture slightly into the corners of the dish to make sure the bake is level.

The mixture should be distributed evenly in the baking dish with a thick, uniform layer of cheese covering the top.

Ensure there are no large gaps of exposed beef, as this will result in uneven browning and potentially dry out parts of the meat mixture.

Baking

3. 3Bake and Serve
   Place the baking dish in a preheated oven at 375°F (190°C) and bake until the cheese is bubbly and golden brown, approximately 15 to 20 minutes. Remove from the oven and allow it to rest for 5 minutes before serving.
   Look for The cheese should be bubbling and have a golden-brown appearance on top.
   Tip Keep an eye on the oven during the last few minutes to prevent the cheese from burning.

The casserole is finished when the cheese is bubbling and golden. The kitchen should smell savory and toasted. Allow the dish to sit for 5 minutes; this short rest makes the casserole much easier to scoop and serve without it falling apart.

Common mistakes

Avoid overcooking the bell peppers during the initial stovetop phase; they should be tender but still retain a bit of texture, as they will soften further in the oven.

Another common mistake is failing to drain the fat from the beef, which can result in a soupy casserole. Finally, do not rush the resting period, as it allows the cheese to set slightly, making it easier to serve.

How to tell it’s done

The casserole is ready when the cheese is fully melted, bubbling vigorously across the entire surface, and has developed a light golden brown color.

Since the beef was pre-cooked to 160°F (71°C), the baking time is primarily focused on heating the dish through and perfecting the cheese texture. Always check that the center is hot before removing the dish from the oven.

• Ground meat: 160°F (71°C) in the thickest part