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4.83 from 39 votes

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: 30 minute meals, casserole, one pot meals, stuffed peppers
Servings: 6
Calories: 519kcal
Author: Joanna Cismaru

Equipment

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.

Video

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

Calories: 519kcal | Carbohydrates: 20g | Protein: 36g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 123mg | Sodium: 518mg | Potassium: 758mg | Fiber: 2g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 31mg | Calcium: 197mg | Iron: 4mg