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Home » Casseroles
5 from 1 review

Cheesy Green Pepper Bake

corngreen peppersspinachtomato
By: Pamela Reed
Posted:6/18/21
Updated:9/10/21
Jump to Recipe

This Green Pepper Cheese Bake is a garden vegetable delight. Made with green bell peppers, tomatoes, corn, spinach, cream, cheese, and eggs, this comforting casserole makes for a delicious vegetarian side dish or main meal.

green pepper casserole in baking dish on red table background.

Vegetarian bell pepper casserole

There’s something so hearty and comforting about a stuffed pepper. Tender veggies, cheeses, and grains stuffed into a garden fresh bell pepper makes for a perfect and filling main dish or side. They’re extremely flexible too!

fresh green peppers in dish on table.

This Green Pepper Cheese Bake casserole lands somewhere between a deconstructed stuffed pepper and a cheesy omelet. Instead of being lumped into one category, this recipe is made with the best features of stuffed peppers and omelets, and can be enjoyed at any time of day!

creamy pepper bake on plate.

My cheesy pepper bake is made with layers of green bell peppers, sauteed veggies, shredded cheese, eggs, and cream. Once it’s done baking to golden brown perfection, you can serve a scoop of the finished casserole with garlic knots for dinner, on the side of quinoa burgers, or with toast and fruit salad at brunch.

Make it just the way you like with more vegetables added in or swap the existing ingredients for your favorites. It’s truly a vegetarian and gluten free delight you can make any way you want!

How to make an unstuffed pepper bake

This simple pepper bake is much easier than making stuffed peppers. Instead of making a filling and carefully stuffing them into bell peppers, all you have to do is pile everything into a casserole dish. It’s the best way to get a good dose of veggies in every bite!

Follow the steps to put this creamy comfort food together:

Melt the butter in a pan over medium heat before sauteeing the tomatoes, spinach, and corn. If you don’t have fresh corn you can substitute canned or frozen corn. Don’t love spinach? You can also use baby kale or even arugula.

corn, tomatoes and spinach in skillet.

Assemble the pepper bake by adding green peppers to a baking dish, followed by the tomato mixture and shredded cheddar cheese. Mix to fully combine all these veggies.

Whisk the cream (or milk), eggs, and seasonings together in a bowl. Pour the mixture over the top of the casserole. 

Bake uncovered for 10 minutes, then lower the heat and continue baking for another 25 minutes. When it’s done, the peppers should be fork tender and the cheese fully melted.

baked cheesy green pepper casserole in blue baking dish on table.

What to serve with a cheesy pepper bake

Make this creamy casserole the centerpiece at dinner! It pairs so nicely with moist buttermilk cornbread and jalapeno buttermilk biscuits on the side. Otherwise, serve it as a vegetable-packed side dish next to spare ribs, meatloaf, or chicken as the main.

If you’re not vegetarian, feel free to add in your favorite meats to bump up the protein. I like adding shredded roasted chicken or leftover Salisbury steak into the mix. You can even stir in a can of chickpeas or white beans for more protein and fiber. 

slices of green peppers on top of baked casserole in baking dish.

Making ahead, freezing, and reheating

Making ahead: Once the casserole is assembled, cover the dish with plastic or foil and keep it in the fridge for up to 24 hours.

Freezing: Freezing a dish with peppers and vegetables with high water content can be tricky and the results won’t be as good as freshly baked, but it can be done! Once the baked casserole is fully cooled, transfer it to an airtight container and freeze for up to 1 month. Let it thaw in the fridge overnight before baking. It will release a lot of water as it thaws, so be sure to drain as much liquid as possible before reheating. 

Reheating: Preheat the oven to 350ºF and add the pepper bake to an oven-safe dish. You may need to add additional cheese, especially if it’s been thawed. Bake for 15 to 20 minutes uncovered or until the dish is fully warmed through.

More recipes with bell peppers

  • Creamy Pepper Soup
  • Slow Cooker Steak Tacos
  • Mexican Lasagna
  • Slow Cooker Sausage and Bell Peppers
  • French Fry Casserole
  • Green Bean Broccoli Casserole
  • Homemade Sloppy Joes

Pin for later:

This Green Pepper Cheese Bake is a garden vegetable delight. Made with green bell peppers, tomatoes, corn, spinach, cream, cheese, and eggs, this comforting casserole makes for a delicious vegetarian side dish or main meal.
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5 from 1 review

Cheesy Green Pepper Bake

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This Green Pepper Cheese Bake is a garden vegetable delight. Made with green bell peppers, tomatoes, corn, spinach, cream, cheese, and eggs, this comforting casserole makes for a delicious vegetarian side dish or main meal.
By: Pamela Reed
serves 6

Ingredients

  • 1 tablespoon butter
  • 1 cup cherry tomatoes cut in half
  • 2 cups fresh corn kernels
  • 1 cup spinach chopped
  • 2 pounds green peppers cut up into bite size pieces
  • 2 cups shredded cheddar cheese
  • 3 eggs
  • 1 cup heavy cream
  • pinch salt + pepper

Instructions

  • Preheat oven to 425 degrees F.
  • Melt butter in a skillet over medium high heat. Once butter is melted add tomatoes, corn and spinach, stirring to coat all in butter. Continue heating for 2-3 minutes or until spinach is wilted.
  • Spray a 11×9 baking dish with nonstick spray. Place green peppers on the bottom of baking dish.
  • Add tomato, corn and spinach mixture on top of peppers, along with shredded cheese. Stir to fully combine all ingredients.
  • In a medium sized bowl beat eggs, heavy cream and a pinch of salt and pepper.
  • Pour egg mixture on top of the ingredients in baking dish.
  • Bake for 10 minutes, and then reduce oven temperature to 350 degrees and bake for 25 additional minutes.
  • Remove from oven and allow to sit for 5 minutes before serving. Enjoy!
Author: Pamela Reed
Course:Main Course
Cuisine:American
Keyword:green pepper casserole, pepper bake
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Jenn @ Once Upon a Tier says

    August 31, 2013 at 5:38 pm

    This looks Amazing…with a capital A! I can’t wait to make it…I’m drooling. And yay for Uncle Jesse and Full House!!

    Reply
    • Pamela says

      September 2, 2013 at 11:10 pm

      Enjoy Jenn! Full House was the best!

      Reply
  2. The Café Sucre Farine says

    August 31, 2013 at 5:18 pm

    One time I was mad at my son because he lost my car keys and I had to go to work. I said to him sternly “this is just a fine how-do-you-do!” . He looked at me and said “mom, that’s the oldest thing I ever heard you say. It made me laugh.
    Have mercy is the oldest thing I ever heard you say Pamela but really and truly, have mercy, that looks good! I love the idea of meatless meals occasionally and this sounds like a winner with some warm crusty bread, yum!!!

    Reply
    • Pamela says

      September 2, 2013 at 11:10 pm

      Hahaha, you made me laugh. I like your quote, it sounds respectable! 😉 Crusty bread is definitely a must with this!

      Reply
  3. Velva says

    August 31, 2013 at 1:31 pm

    This does look awesome. Since bell peppers and other peppers too, are abundant in the garden right now this would be really good. I am thinking I have all the ingredients. YEA!

    Thanks for sharing the recipe with us.

    Velva

    Reply
    • Pamela says

      September 2, 2013 at 11:09 pm

      Super happy to hear you are getting a great harvest Velva.. hope you enjoy this! I love pepper season!

      Reply
  4. cquek says

    August 31, 2013 at 12:11 pm

    This looks sooo delicious! You have inspired me to follow your recipe.

    Reply
    • Pamela says

      September 2, 2013 at 11:08 pm

      Thank you! Enjoy!

      Reply
  5. Davida @ The Healthy Maven says

    August 31, 2013 at 10:13 am

    Have some serious mercy! This dish looks DELISH! Big Full House fan here too 🙂

    Reply
    • Pamela says

      September 2, 2013 at 11:08 pm

      I loved that show! Thanks Davida!

      Reply
  6. Katie says

    August 31, 2013 at 1:18 am

    I could maybe make 1/2 a serving with the three measly peppers I grew. Thank goodness for farmer’s markets.

    Reply
    • Pamela says

      September 2, 2013 at 11:08 pm

      I’m throwing peppers your way!

      Reply
  7. Tessa @ Feral Kitchen says

    August 31, 2013 at 12:50 am

    Lovely casserole!

    Reply
    • Pamela says

      September 2, 2013 at 11:05 pm

      Thanks Tessa!

      Reply
  8. Ash-foodfashionparty says

    August 31, 2013 at 12:11 am

    Pamela, I could kiss the dish…love it..
    Of course, I remember…what a coincidence that you bring up John Stamos…just saw him few weeks ago in Disneyland and he was so cute and such a nice warm guy…

    Reply
    • Pamela says

      September 2, 2013 at 11:05 pm

      That’s great to hear.. how’s he look so great still?!?!

      Reply
  9. Suzanne says

    August 30, 2013 at 7:11 pm

    Oh yum, cheesy vegetably goodness. I want to make this tomorrow. I suppose you could sub any vegetables you have on hand. Love it!

    Reply
    • Pamela says

      August 30, 2013 at 9:05 pm

      Definitely Suzanne! I can think of so many vegetable variations that this would be great with!

      Reply
  10. hani/haniela's says

    August 30, 2013 at 5:40 pm

    This looks so beautiful and colorful. I love meals like this. I was just looking for some pepper recipes, I have tons of peppers and wanted to try something new.
    You know the fact is I bought some corn today so maybe I can try this. I’m curious if I can get away without using heavy cream, maybe some sour cream and eggs? What do you think. Pamela, I feel like we have the same taste buds. Loving your blog!

    Reply
    • Pamela says

      August 30, 2013 at 9:07 pm

      Hey Hani! Sour cream can probably be substituted for the heavy cream, I’d give it a try.. let me know how it turns out, ok? Have a great night!

      Reply
  11. Mary Frances @ The Sweet {Tooth} Life says

    August 30, 2013 at 4:49 pm

    All those veggies! Ah, I can’t even. So colorful and I bet a delicious side/main dish. Thanks for the recipe!

    Reply
    • Pamela says

      August 30, 2013 at 9:04 pm

      Enjoy Mary Frances! It’s full of so many yummy vegetables!

      Reply
  12. Aimee / Wallflower Girl says

    August 30, 2013 at 4:22 pm

    Wow, this sounds so indulgent and tempting. I love the step by step photos!

    Reply
    • Pamela says

      August 30, 2013 at 4:26 pm

      Thanks Aimee! Hope they helped! 🙂

      Reply
  13. Virginia Payne says

    August 30, 2013 at 4:14 pm

    What a great way to use the veg from the garden! Perfect for the cooler nights. 🙂

    Reply
    • Pamela says

      August 30, 2013 at 4:26 pm

      Absolutely Virginia! It’s a year round great dish! 🙂

      Reply
  14. Georgia @ The Comfort of Cooking says

    August 30, 2013 at 3:49 pm

    Oh lordy does this look good! What a scrumptious, colorful summer meal!

    Reply
    • Pamela says

      August 30, 2013 at 4:26 pm

      Thanks Georgia! It sure is a summer lovefest in this cheese bake!

      Reply
  15. Jaclyn says

    August 30, 2013 at 1:58 pm

    This looks amazing, another recipe of yours I’m saving to make for myself!

    Reply
    • Pamela says

      August 30, 2013 at 4:25 pm

      Thanks Jaclyn! Enjoy!

      Reply
  16. Pam says

    August 30, 2013 at 1:10 pm

    Have mercy is right – it looks amazing!

    Reply
    • Pamela says

      August 30, 2013 at 4:25 pm

      Thanks Pam!

      Reply
  17. Amy @ Elephant Eats says

    August 30, 2013 at 12:39 pm

    Speaking of Uncle Jesse- did you see him perform on Jimmy Fallon as Jesse and the Rippers? I have to say that when I was 10 I didn’t have a crush on him, but I think I do now. Nothing like a man who can sing and play guitar. delicious. …oh, I mean your casserole 😉 Seriously though, it looks so tasty and like such a great way to use up veggies!

    Reply
    • Pamela says

      August 30, 2013 at 4:25 pm

      I didn’t see him.. but I found out he’s 50! How is that even possible?

      Reply
  18. Cathy Pollak ~ Noble Pig says

    August 30, 2013 at 12:26 pm

    Have mercy is right…beautiful idea.

    Reply
    • Pamela says

      August 30, 2013 at 4:24 pm

      Thanks Cathy!

      Reply
  19. Stephanie says

    August 30, 2013 at 12:11 pm

    This looks fabulous! I swear if we were allowed to marry food we really really loved I’d have a whole harem of fois gras, creamy pasta dishes, Szechuan noodles, and poached eggs for husbands.

    Reply
    • Pamela says

      August 30, 2013 at 4:24 pm

      You would have the most beautiful family! <3

      Reply
  20. Shashi @ http://runninsrilankan.com says

    August 30, 2013 at 11:54 am

    Oh my – yes – yes I could most definitely marry this dish! But alas the marriage would be a constant work in progress with lots of upsets as I cannot eat dairy 🙁

    Love the vegetables in it! I am assuming they are from your “garden”
    Have a great weekend 🙂

    Reply
    • Pamela says

      August 30, 2013 at 4:23 pm

      Maybe you can substitute a vegan cheese? If you do, let me know how it turns out!

      Reply
  21. Jennifer @ Not Your Momma's Cookie says

    August 30, 2013 at 8:45 am

    This looks totally deserving of a “have mercy”!! 🙂

    Reply
    • Pamela says

      August 30, 2013 at 10:43 am

      Agreed! Thanks Jennifer! 🙂

      Reply
  22. Stacy | Wicked Good Kitchen says

    August 30, 2013 at 8:34 am

    Have Mercy, indeed! Gorgeous summer recipe, Pamela. Love the cheeses and the fresh veggies. Cannot wait to try! I’d love mine with fresh cilantro on top. Thanks for sharing and have a fabulous Labor Day holiday weekend, girl!

    Reply
    • Pamela says

      August 30, 2013 at 10:43 am

      OOOOO, fresh cilantro on top sounds even better! YUM! Have a great one Stacy!

      Reply
  23. Norma Chang says

    August 30, 2013 at 8:16 am

    Super, super delicious because all the veggies came from your garden. Yes, good looking dish indeed.

    Reply
    • Pamela says

      August 30, 2013 at 10:43 am

      Thanks Norma. 🙂

      Reply
  24. Kelly @ hidden fruits and veggies says

    August 30, 2013 at 7:39 am

    I looooove bell peppers. They’re one of those foods I want to eat every day in a million different ways. This looks amazing. Totally worthy of making 90s references your cats judge you for 😉

    Reply
    • Pamela says

      August 30, 2013 at 10:43 am

      Me too! We have so many growing that I am looking to incorporate so many ways!

      Reply
  25. Madison says

    August 30, 2013 at 7:26 am

    This reminds me of a casserole my mom used to make and it was amazing! 🙂 Have a great Friday!

    Reply
    • Pamela says

      August 30, 2013 at 10:42 am

      You too Madison! Thanks for stopping by!

      Reply
  26. Ashley says

    August 30, 2013 at 7:15 am

    haha oh full house. My sister and I watched it religiously when we were little. This bake sounds fantastic – especially with all that corn and tomatoes! Which we all know is my favorite : ) Have a great weekend!

    Reply
    • Pamela says

      August 30, 2013 at 10:42 am

      Me too! It was just the best show wasn’t it? Have a great weekend too Ashley!

      Reply
  27. [email protected] N Cookies says

    August 30, 2013 at 7:07 am

    I’m laughing at the “vegetable garden in your belly” comment. I knew I could have a watermelon growing in my tummy, but now you’re telling me I can have a veggie garden too? *Mind blown* Haha!

    This casserole looks fantastic. We’re just about up to our ears in green peppers right now. We keep getting them from our CSA and can’t eat them quickly enough. I have a feeling this casserole would help us solve that!

    Reply
    • Pamela says

      August 30, 2013 at 10:42 am

      Thanks Jamie! I am glad you liked my belly comments, I think a children’s book should be written about this. 🙂

      Reply
  28. Consuelo @ Honey & Figs says

    August 30, 2013 at 6:09 am

    This sounds so good! Look at all those veggies, I’m sure they make this bake taste so fresh and delish! I looove it 🙂

    Reply
    • Pamela says

      August 30, 2013 at 10:40 am

      Thank you! It’s always so much fun to include so many veggies!

      Reply
  29. veganmiam.com says

    August 30, 2013 at 5:48 am

    Full House was one of my favorite childhood shows! I love Uncle Jessie, he’s so cool! Wow, these peppers look gorgeous….so red, and green, vibrant and colorful! Love your corn/tomato/spinach mixture, this is perfect for some vegan omelets or a casserole!

    Reply
    • Pamela says

      August 30, 2013 at 10:40 am

      Thank you! This would make a great omelette casserole too! 🙂

      Reply
  30. Anne ~ Uni Homemaker says

    August 30, 2013 at 12:14 am

    Haha, yes! I remember Uncle Jessie from Full House. And by the look of this dish, this is one of those “have mercy” moments. Looks absolutely delicious Pamela! 🙂

    Reply
    • Pamela says

      August 30, 2013 at 10:39 am

      Thanks Anne! Definitely have mercy moment! 🙂

      Reply
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