Servings: 6
Preheat the oven to 375°F (190°C). Lightly grease a deep oval baking dish (about 3-quart capacity) with nonstick spray or a little oil. This shape helps mimic that classic neighborly casserole look and makes it easy to scoop with a wooden spoon.
In a large skillet over medium-high heat, warm the olive oil. Add the ground beef, breaking it up with a wooden spoon. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the beef is no longer pink and any excess moisture has mostly cooked off, 6–8 minutes. Drain off excess fat if needed to keep the bake from becoming greasy.
While the beef cooks, chop the green bell peppers into bite-size pieces. You want them large enough to stay distinct in the bake, like traditional stuffed pepper chunks, but not so big that they dominate each bite.
In a large mixing bowl, combine the uncooked pasta, uncooked rice, and chopped green peppers. Stir to distribute everything evenly. This dry mix will soak up the sauce and water in the oven, giving you that stuffed-pepper rice texture along with tender pasta.
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