Last updated on March 29th, 2018 at 11:15 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.
MY LATEST VIDEOSAs 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:
Check out the video for this super easy casserole!
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!
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!
- 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
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.
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.
You can use whichever type of bell pepper you prefer. Yellow or red bell peppers are a bit sweeter, and more kid-friendly.
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.
The recipe in the book does not included the cheddar cheese, so the cheese is optional.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
★ Did you make this recipe? Don't forget to give it a star rating below!
Had 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.
LOl! So happy you guys liked it!
Made 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!
Made without any meat (only because I already had a meat planned).
I will be making this again, with the meat.
Thank 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
No need for the credit, you gotta have some secrets in the kitchen. 🙂
Hi 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
thank you!
This looks great!
I love stuffed pepper casserole!
Love 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.
I’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.
Lol that’s such a great way to sneak in those peppers, love it!
I 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. 🙂
Hi 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
Hi Patty! Hope you like it, do let me know!