Deconstructed Stuffed Pepper Casserole
User Reviews
4.7
309 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
6
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Calories
520 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Deconstructed Stuffed Pepper Casserole
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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!
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 pound ground beef
- 1 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 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.
Equipments used:
Notes
- 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.
- 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.
Nutrition Information
Show Details
Serving
1serving
Calories
520kcal
(26%)
Carbohydrates
20g
(7%)
Protein
35g
(70%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
0.5g
Cholesterol
122mg
(41%)
Sodium
521mg
(22%)
Potassium
758mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
648IU
(13%)
Vitamin C
31mg
(34%)
Calcium
198mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 520kcal | 26% |
| Carbohydrates | 20g | 7% |
| Protein | 35g | 70% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 122mg | 41% |
| Sodium | 521mg | 22% |
| Potassium | 758mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 31mg | 34% |
| Calcium | 198mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
309 reviews
Excellent
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