Last updated on June 6th, 2018 at 11:48 am
This Deconstructed Stuffed Pepper Casserole offers you all the great flavors of stuffed peppers, but it can be ready in a fraction of the usual amount of time. This casserole really does taste like real stuffed peppers but ready in 30 minutes, perfect for any busy weeknight!
Hi there! Today I’m sharing with you another favorite recipe from my cookbook; deconstructed stuffed pepper casserole. I know it’s a mouthful, literally and figuratively. I grew up eating lots of stuffed peppers. My mom would always make them for the holidays mostly or special occasions because of all the time they required to prepare and cook. They really used to be one of my favorite meals growing up.
As a kid though, I used to hate the pepper and would always eat the meat and the sauce first and leave the pepper; it used to drive my mom crazy. As I grew up I learned to love the pepper and would eat the whole thing.
My version here is actually something that I would have loved as a child, because while there is bell pepper in here, you don’t really taste it and it just blends in nicely with the rest of the ingredients. Why is it that as kids we hated our veggies, but love them as we grow old?
This casserole really does taste like just like stuffed peppers but it’s all done in one pot and in 30 minutes, which is why this recipe made it to my book which you can find information on how to order it below.
The picture above is the picture that is in the book for this recipe. I did change the recipe slightly in that I added shredded cheddar cheese on top, because I wanted a cheesy version, but this is totally optional. In the book I also used instant rice, but here I used just regular long grain rice, again totally up to you, regardless of which rice you use, you should still be able to finish this in 30 minutes.
For more quick and easy delicious recipes, you can order my “30-Minute One-Pot Meals” book at:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Deconstructed Stuffed Pepper Casserole
Ingredients
- 1 tbsp olive oil
- 1 lb ground pork
- 1 lb ground beef
- 1 onion chopped
- 1 large green bell pepper chopped
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 tbsp dried dill
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/2 cup rice uncooked
- 1 cup chicken broth low sodium
- 14.5 oz diced tomatoes (1 can including juice)
- 1 cup cheddar cheese shredded
- 1 tbsp fresh parsley chopped
- sour cream for serving optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground pork and ground beef; brown and crumble the meat. Cook for 5 minutes, or until the meat is no longer pink.
- Add the onion and bell pepper to the skillet. Stir in the smoked paprika, garlic powder, red pepper flakes, dill and season with salt and pepper to taste. Cook for 5 minutes, or until the vegetables begin to soften.
- Add the rice to the skillet, then stir in the chicken broth and the diced tomatoes, including the juice. With the heat on medium, continue to cook for 10 to 15 minutes, or until the rice cooks through and absorbs all the liquid.
- Sprinkle with the cheddar cheese and garnish with parsley. Within a couple minutes the cheese should melt on top. Serve immediately with a dollop of sour cream.
Watch How To Make It
Notes
★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Marianne says
April 15, 2019 at 5:46 pmThis has become our family’s go-to ‘stuffed pepper’ recipe. Amazing flavor without feeling like you’re getting a mouth full of bell pepper, which — while growing up — was always my one complaint about stuffed peppers. Amazing, Jo. Thank you for a wonderful, perfect recipe that comes together quickly and deliciously.
Michelle says
December 30, 2018 at 6:24 pmHi! I made this tonight and the flavors were fantastic. However I had problems with the rice cooking especially since the fish isn’t covered while it cooks. After 15 mins the rice wasn’t cooked at all. I had to add more broth (ended up twice as much) and covered it for another 15 mins. Thoughts on what I did wrong? I used long grain white rice. Should I have used the parboiled kind instead? Otherwise it was a hit with my teens and my husband and me!! Thanks and happy new year!!
Michelle says
November 5, 2018 at 11:29 amHuge hit! Perfect meal for busy weekday! Don’t forget the cheese!!!!
Linda says
September 25, 2018 at 1:40 pmGoing to make tonight. I don’t have dill. Do you think that will change overall flavor? Any substitution recommended? Thanks
Nicole Beaulieu says
September 26, 2018 at 10:20 amAny of your favorite herbs will work nicely as a replacement.
Sarah G. says
September 16, 2018 at 9:06 pmThis was fantastic. My husband and kids inhaled it.
Fern says
June 19, 2018 at 4:46 pmWOW! What a fantastic recipe! I had two green peppers that had to get used up, so I fire roasted them on the stove, scraped them and diced up. That is the only change I made. Hubby said I have to save this and make it again! I did stop eating it but, really could have gone back for more. I’ll have a nice bit leftover for lunch tomorrow. Thank you for sharing this. It’s going in the keep it and make it again file.
Carol Sprouse says
April 22, 2018 at 8:19 amThis recipe looks delicious and just what I’m looking for. Can I make this without the rice and cook the rice separately? I’m on a low carb diet and shouldn’t have the rice but the rest of my family can have it with no problem.
Thank you.
Joanna Cismaru says
April 22, 2018 at 9:36 amYou absolutely could. I’d cook the rice in the chicken broth and then your family members could just serve the beef mixture over the rice.
Carol Sprouse says
April 22, 2018 at 11:52 amThank you so much. Yummy, I’m making this today!
JudyB says
April 10, 2018 at 8:26 pmHad leftover peppers and onions from fajitas and made this. I used ground Italian sausage, instead of plain pork and added a small can of tomato sauce. My son ate it so fast I checked the trash to see if he dumped it out. It’s a winner at my house.
Joanna Cismaru says
April 11, 2018 at 8:26 amLOl! So happy you guys liked it!
Kat says
April 8, 2018 at 5:59 amMade this earlier this week and it’s so tasty! I wrapped some of the leftovers in tortillas and added cheese and froze them so we have some really great burritos to take as our work lunches for the next little bit!
Nanc says
September 24, 2017 at 3:23 pmMade without any meat (only because I already had a meat planned).
I will be making this again, with the meat.
Sharon says
September 23, 2017 at 8:58 amThank you for this recipe, I’m making it today, looks good. I’m just in last stages of week long flu, so this will be a good,quick meal for family I haven’t cooked for this week they will think I’m great (of course) I’ll give you all the credit. ( Maybe??) Lol
Joanna Cismaru says
September 24, 2017 at 11:12 amNo need for the credit, you gotta have some secrets in the kitchen. 🙂
Liz Brand says
May 22, 2017 at 3:54 pmHi Jo, Greetings from Australia !
I made this dish last night. I was just delicious. The family just raved about it. So easy to do. It will be a staple in our family now. Love your Food blog. thanks. Liz
Joanna Cismaru says
May 23, 2017 at 5:43 pmthank you!
Bethany says
March 30, 2017 at 11:00 amThis looks great!
Sara @ Last Night's Feast says
March 30, 2017 at 4:32 amI love stuffed pepper casserole!
Sandra Smith says
March 29, 2017 at 12:53 pmLove stuffed peppers, the mix of beef and pork is just right. The quick cure for kids who won’t eat the pepper–use red or orange bell peppers. They’re sweet, no bitter like the green.
Bob says
March 29, 2017 at 8:39 amI’ve been making something similar to this for the past five years but in much larger quantity – I use a 12×18 cake pan; cooking the meat as you, along with the onions and garlic – BUT, I par-boil the chopped green peppers first, then place all the ingredients into the cake pan and bake in the oven until the rice is basically cooked. I add a little cheese and serve, allowing those who eat to add more cheese. I make it up in a big pan because we freeze the remainder into freezer bags (enough to serve 2) for us to take when we go camping. Get the water hot in a slow cooker, place the bag in, set on medium or low – depending on when you want to eat, and enjoy the day. Of course, we take extra grated cheese along to add just before we eat. Here’s a sneaky trick for those who don’t like green peppers: puree the green pepper before adding to the mixture. You get the flavor but don’t see or need to eat them. My son and BIL love raw peppers but despise cooked for the texture – pureed allows the flavor. The same holds true for onions. I have a very picky family of in-laws, children and grandchildren.
Joanna Cismaru says
March 29, 2017 at 8:45 amLol that’s such a great way to sneak in those peppers, love it!
Krystal says
March 29, 2017 at 8:36 amI always picked out the innards from my stuffed peppers growing up too, lol. Green peppers always gave me heartburn; still do. If I make them with mellower red or yellow peppers, it’s not as bad. However, I too have discovered the amazingness that is deconstructed stuffed peppers. I’ve never had a recipe for them, however, as I just sort of threw everything together until it looked right, lol. This looks tasty!
My favorite way to make stuffed peppers though is to change them up from the more traditional Italian flavors I grew up with and make them taco stuffed peppers (also usually deconstructed like this, because it’s just easier). Taco meat, taco seasonings, black beans, red/yellow peppers, diced tomatoes, hot sauce, salsa, rice, melty Mexican cheese … all tossed together into a deconstructed mess that I love to have as leftovers for lunch at work. 🙂
Missy says
March 29, 2017 at 8:16 amHi there from Pittsburgh PA. I’m a newcomer to your great blog. As soon as I saw ‘Deconstructed Stuffed Pepper Casserole’ I thought ‘good idea’! I’m not a big fan of Stuffed Peppers but I like all the flavors. I’ll try this for sure. Your recipe brings to mind one of the soups I make – Stuffed Pepper Soup! Same idea but a beef and tomato based broth and I prepare the rice before adding it to the soup. Yummy
Joanna Cismaru says
March 29, 2017 at 8:44 amHi Patty! Hope you like it, do let me know!