Deconstructed Stuffed Pepper Casserole

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!

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.

Deconstructed Stuffed Pepper Casserole

Stuffed peppers are a dish that exists all over the world, it is just that good! My spin on a culinary classic requires way less time and prep work to put together. We’re throwing together some great spices, lots of flavorful ground pork and beef, as well as some melty cheese.

This recipe is also totally flexible and perfect for disguising any variety of veggies. I’ll include sections below with more info on just how you can tweak it, but the original is always better as they like to say.

Ingredients In Deconstructed Stuffed Pepper Casserole

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.

How To Make Deconstructed Stuffed Pepper Casserole

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

• 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.

What Else Can I Use In Deconstructed Stuffed Pepper Casserole?

This casserole is super flexible! So feel free to have some fun with it.

Meat

• Ground veal
• Turkey
• Ground chicken
• Sausage removed from the casing
• You can even mix any combinations of the ground meat!

Veggies

You can even make this dish vegetarian if you’d like! Just substitute the chicken broth for veggies broth and stuff this casserole full of savory veggies like mushroom or eggplant.

• Carrot
• Corn
• Zucchini
• Mushroom
• Eggplant
• Green beans
• Chopped fresh tomato
• Any color bell pepper you’d like! Red or yellow are a bit more kid friendly.

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 Leftover Deconstructed Stuffed Pepper Casserole

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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Deconstructed Stuffed Pepper Casserole

4.95 from 17 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

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