Colby Jack Bell Pepper Casserole

Colby Bell Casserole


  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 lb ground beef (93/7 if possible)
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 15 oz can petite diced tomatoes
  • 1 ½ cups vegetable broth
  • 1 ½ cups instant rice
  • 4 cups Cache Valley®️ Finely Shredded Colby Jack cheese


  • Heat the oven to 350°, and grease a 13x9x2 cake pan or casserole dish.
    Heat a large skillet to medium-high, and sauté the onions and bell peppers until the onions are translucent. Add the ground beef, salt, and pepper, and cook until the beef is broken up and browned all the way through; if there is excessive fat, spoon out as much fat as possible. Add the tomatoes and vegetable broth, and bring to a boil.
  • Remove the skillet from the heat, and stir in the rice. Cover the pan and let sit for 5 minutes.
  • Once the rice is fluffy and most of the liquid is absorbed, quickly stir in 2 cups of the Colby Jack cheese, and spoon the entire mixture into the greased cake pan or casserole dish. Top with the remaining 1 cup of colby jack cheese, and place it in the oven.
  • Bake for 10 minutes, uncovered, until the cheese on top is melted. If you want the cheese on top browned, cook in 5 minute intervals longer until browned to your liking.
    Remove from the oven, and serve piping hot, so that the cheese is melty enough to give a good cheese pull when served.


  • Additional vegetables can be added with the rice, such as peas, corn, black beans, diced broccoli stems, or chopped cauliflower.

Author Bio

Chef Anthony DeNovellis

Anthony DeNovellis – Limitless Chef

Anthony DeNovellis is a private chef, caterer, and instructor with a passion for whole food, plant-based cuisine, whose love for cooking and teaching took root in his childhood kitchen, where he learned the skill of cooking from the heart.
As a chef, Anthony is dedicated to crafting and sharing meals that not only delight the palate but also promote health and well-being. From hearty grain bowls and colorful salads to decadent desserts made with wholesome, natural sweeteners, Anthony’s dishes are a symphony of taste and texture, infused with a sense of warmth, hospitality, and joy.
In addition to his work in the kitchen, Anthony is an advocate for plant-based living. He regularly shares his knowledge and passion through cooking classes, workshops, and community events, inspiring others to embrace the benefits of a plant-based diet. Through his engaging and accessible approach to cooking, he empowers people of all ages to explore the rich flavors, vibrant colors, and nourishing properties of fruits, vegetables, grains, and legumes, and embrace a healthier, more sustainable way of eating,
Driven by his love for food and a desire to make a positive impact on the world, Chef Anthony is on a mission to transform the way people think about plant-based cuisine. With his innovative recipes, heartfelt hospitality, and commitment to whole food nutrition, he is reshaping how people consider eating plants, one delicious meal at a time.
Chef Anthony has been cooking privately and professionally for nearly 30 years, and received his culinary degree from the UVU Culinary Arts program.

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