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!
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.
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