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Home / Recipes

Deconstructed Stuffed Pepper Casserole

30 minutes
4.67 from 72 votes
46 Comments
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by: Joanna Cismaru
08.03.19

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This Deconstructed Stuffed Pepper Casserole offers you all the great flavors of stuffed peppers, but ready in a fraction of the  time. This casserole really does taste like real stuffed peppers and it’s perfect for any busy weeknight!

a serving spoon lifting cheesy stuffed pepper casserole out of a braiser

Today I’m sharing with you another favorite recipe of mine, deconstructed stuffed pepper casserole. I know it’s a mouthful, literally and figuratively. I grew up eating lots of stuffed peppers and let me tell you they still a spot near and dear to my heart.

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. So if you’re looking for a recipe that masks all those veggies nicely, this is the one for you. Best part is it’s all ready in 30 minutes!

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.

a braiser filled with deconstructed stuffed pepper casserole

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Meat – Ground pork and ground beef make up the protein base for our casserole today. Feel free to use as much or as little of either as you’d like.
  • Olive oil – We want a nice neutral tasting oil to brown our meat and onion in.
  • Bell pepper – I mean if it’s what the recipe is named for then be sure to include it! I just used 1 large bell pepper chopped up.
  • Spices – Smoked paprika, red pepper flakes, and garlic powder.
  • Herbs – Dried dill and fresh parsley. The dill will be included in our recipe and the parsley is for garnish at the end.
  • Rice – I used uncooked long grain rice today, it’ll cook up in the casserole and absorb all that amazing flavor!
  • Diced tomatoes – 1 large can to add some liquid and acidity to the dish.
  • Broth – Low sodium chicken broth for flavor and liquid for that rice to cook in.
  • Cheese – I used shredded cheddar cheese, totally optional but completely delicious. The picture below is from my cookbook and does not have cheese on it, so totally up to you if you add it.
  • Sour cream – A nice fat dollop once the dish is done and ready to be served as garnish!
  • Seasoning – Salt and pepper.
overhead of a pan filled with rice and vegetables topped with sour cream with a bell pepper

How To Make Deconstructed Stuffed Pepper Casserole

  • Brown the meat: 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.
  • Saute the sauteables: 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.
  • Assemble the casserole: 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.
  • Finish the dish: 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.
a plate of cheesy rice and vegetables with a fork

What Can I Serve With This Casserole?

This dish is more than delicious and satisfying on its own but if you’d like to turn it into a full spread, I recommend pairing a nice salad like the ones below:

  • Creamy Cucumber Salad
  • Mediterranean Couscous Salad
  • Kale And Quinoa Salad With Lemon Vinaigrette
  • Tabbouleh Salad
  • Kale Salad With Blueberry Vinaigrette

Storing Leftovers

Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.

More Delicious Casseroles To Try:

  • Chicken Bacon Ranch Casserole
  • Lemon and Chicken Rice Bake
  • Moroccan Chicken Couscous
  • One Pot Cheesy Chicken Rice Casserole
  • Chicken Rice Pilaf
  • 3 Ingredients Mexican Rice
  • Chicken Enchilada Rice Casserole
  • Easy Tuna Noodle Casserole
  • No Peek Chicken Rice Casserole

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side view shot of a serving spoon holding up a scoop of the deconstructed stuffed pepper casserole

Deconstructed Stuffed Pepper Casserole

4.67 from 72 votes
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Deconstructed Stuffed Pepper Casserole offers you all the great flavors of stuffed peppers, but ready in a fraction of the  time. This casserole really does taste like real stuffed peppers and it's perfect for any busy weeknight!

Equipment

  • 12-inch Cast Iron Skillet

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
US Customary – Metric

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.

Video

Recipe Notes

  1. If you’d like to make a vegetarian version, feel free to leave out the meat and substitute with extra of your favourite vegetables. Mushrooms would make an excellent substitution.
  2. You can use whichever type of bell pepper you prefer. Yellow or red bell peppers are a bit sweeter, and more kid-friendly.
  3. The recipe in the book uses instant rice to speed up the cooking process. In this recipe I used a long grain rice. Either rice works in this recipe. 
  4. The recipe in the book does not included the cheddar cheese, so the cheese is optional. 
  5. Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 519kcal (26%)Carbohydrates: 20g (7%)Protein: 36g (72%)Fat: 33g (51%)Saturated Fat: 13g (81%)Cholesterol: 123mg (41%)Sodium: 518mg (23%)Potassium: 758mg (22%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 642IU (13%)Vitamin C: 31mg (38%)Calcium: 197mg (20%)Iron: 4mg (22%)
Course:Dinner, Main Course
Cuisine:Italian
Keyword:30 minute meals, casserole, one pot meals, stuffed peppers
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Martha Douds says

    November 7, 2020 at 8:31 am

    Has anyone made this in a crockpot? Any advice about cooking on hi or low, how long and if using regular rice when to add? Or minute rice? My stovetop is dead. I have a crockpot, and electric roaster oven.

    Reply
  2. Amy M Edwards says

    July 26, 2020 at 6:12 pm

    5 stars
    Thank you for an easy, family friendly stuffed pepper alternative. Everyone enjoyed it… some scooped it with a tortilla, some had it with cheese and others without!

    Reply
  3. Christy says

    July 26, 2020 at 4:45 am

    5 stars
    I used a half pound of ground beef and 1 1/2 lbs can chicken breast in this recipe and it is AWESOME!!! It tastes so good that after I put away the leftovers, my husband has went and gotten them back out just to take a couple bites every couple of hours! He says he is making sure it is staying the same flavor while being stored! He loves traditional beef and rice stuffed peppers and was very skeptical about these. He now says they are better than traditional and wants this recipe from now on!! Not an easy accomplishment in changing his mind, so huge kudos Ms. Jo!! Thank you for sharing!

    Reply
    • Jo Cooks Team 2 says

      July 26, 2020 at 9:08 am

      Yay! I’m so happy you (and your husband, especially lol) liked it!

      Reply
  4. R M says

    July 1, 2020 at 7:26 pm

    4 stars
    I had to cook it a lot longer and add more broth for the rice to cook but the biggest note is that MY 2 YEAR OLD ATE IT ALL! So it was a success!!

    Reply
  5. Amanda says

    April 4, 2020 at 6:37 pm

    I followed the exact recipe and the rice is not cooking. I keep adding more and more broth to it.

    Reply
    • Jo Cooks Team says

      April 6, 2020 at 11:26 am

      Hmm that’s interesting. You can try covering the pot with a lid and letting the rice steam up!

      Reply
    • Toni Shirk says

      August 29, 2020 at 6:23 am

      You can also try soaking the rice or partially precooking it. That is what I have done with my casserole and with my stuffed peppers. Cause Crunch rice ain’t no fun for anyone.

      Reply
  6. SM says

    April 2, 2020 at 9:00 pm

    Was I supposed to drain the grease after cooking the meat? It didn’t say in the recipe so I didn’t and it came out way too greasy. I’d make again but definitely will be draining the meat next time.

    Reply
    • Jo Cooks Team says

      April 3, 2020 at 10:18 am

      It completely depends on the type of ground meats available to you. Our grocery store always carries extra lean ground beef, so if yours has a different % of fat, there will be excess grease.

      Reply
  7. Cindy Siemens says

    March 7, 2020 at 8:33 am

    wondering if I could use riced cauliflower instead of rice?

    Reply
    • Jo Cooks Team says

      March 9, 2020 at 11:01 am

      You can give it a try! I’d suggest leaving out the chicken broth entirely so the casserole doesn’t turn out watery without the rice to absorb it.

      Reply
  8. Debbie Smith says

    February 21, 2020 at 8:35 pm

    5 stars
    Made this for dinner (threw out all my other dinner plans!) after seeing it posted on Facebook today and it was a hit. Thank you Jo!

    Reply
    • jo says

      February 22, 2020 at 9:30 am

      Glad you enjoyed it, Debbie!

      Reply
  9. Terry Catucci says

    August 11, 2019 at 9:11 pm

    5 stars
    I really enjoyed this dish and will make it again. I loved the use of smoked paprika in it. I was a little afraid of using a whole tablespoonful of dill but took a leap of faith and it was perfect. This is the first recipe I’ve made from your cookbook and can’t wait to try more.

    Reply
    • Nicole Beaulieu says

      August 12, 2019 at 3:00 pm

      Smoked paprika is one of our favorite ingredients! We’re happy you’ve been enjoying Jo’s book. Let us know what else you make!

      Reply
  10. Carol says

    August 5, 2019 at 9:27 am

    After I brown the meat in the instant pot’ do I add all ingredients including the rice and put on rice setting?

    Reply
    • Nicole Beaulieu says

      August 5, 2019 at 10:38 am

      Yes that will work perfectly! I wouldn’t step browning the veggies in step 2- do that all on the saute setting.

      Reply
  11. Carol says

    August 4, 2019 at 12:45 pm

    Can this rice recipe be done in an instant pot?

    Reply
    • Joanna Cismaru says

      August 4, 2019 at 2:03 pm

      Absolutely!! It’d be perfect for the Instant pot.

      Reply
  12. Marianne says

    April 15, 2019 at 5:46 pm

    5 stars
    This 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.

    Reply
  13. Michelle says

    December 30, 2018 at 6:24 pm

    4 stars
    Hi! 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!!

    Reply
  14. Michelle says

    November 5, 2018 at 11:29 am

    5 stars
    Huge hit! Perfect meal for busy weekday! Don’t forget the cheese!!!!

    Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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