Stuffed Pepper Casserole
This Stuffed Pepper Casserole has everything that's good about stuffed peppers with none of the hollowing and stuffing. Ground pork and beef, rice, peppers, and tomatoes all cook in one skillet, then cheddar melts over the top. Thirty minutes and one pan to wash.
Servings: 6
Calories: 522kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 pound ground beef
- 1 large onion chopped
- 1 large green bell pepper chopped
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 tablespoon dried dill
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ½ cup rice uncooked
- 1 cup chicken broth low sodium
- 14 ounces diced tomatoes (1 can including juice)
- 1 cup cheddar cheese shredded
- 1 tablespoon fresh parsley chopped
- sour cream for serving, optional
Instructions
- Heat the 1 tablespoon olive oil in a large skillet over medium high heat. Add the 1 pound ground pork and 1 pound ground beef, breaking the meat up as it cooks. Cook for 5 minutes, until browned and no longer pink.
- Add the 1 chopped onion and 1 chopped green bell pepper. Stir in the 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ¼ teaspoon red pepper flakes, 1 tablespoon dried dill, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 5 minutes, until the vegetables begin to soften.
- Stir in the ½ cup uncooked rice, then add the 1 cup chicken broth and the 14 ounces diced tomatoes with their juice.
- Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid. If the rice is still firm and the pan is dry, add a splash more broth and keep cooking.
- Sprinkle the 1 cup shredded cheddar over the top and let it melt from the residual heat, about 2 minutes. Garnish with the 1 tablespoon chopped parsley and serve with sour cream.
Video
Notes
- Brown the meat properly, not just until it's cooked through. That color is where a lot of the flavor comes from.
- The dill matters. A tablespoon, and it's what makes this taste like stuffed peppers rather than a generic beef and rice skillet.
- Go by the rice, not the timer. Brands absorb differently. Taste a grain before you call it done.
- Add broth if it's drying out before the rice is tender. A splash at a time.
- Rice options: long grain white or instant rice both work. Brown rice needs longer and more liquid, so cook it separately and stir it in.
- Peppers: green is traditional and slightly sharper. Red or yellow are sweeter and more kid friendly.
- The cheese is optional. The version in my cookbook doesn't have it.
- Storage: cool and refrigerate promptly, up to 4 days. Freezer up to 3 months, thawed overnight and fluffed before reheating.
Nutrition
Serving: 1serving | Calories: 522kcal | Carbohydrates: 20g | Protein: 35g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 122mg | Sodium: 521mg | Potassium: 768mg | Fiber: 2g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 32mg | Calcium: 199mg | Iron: 4mg
