Deconstructed Stuffed Pepper Casserole
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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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
Description
This casserole begins by browning a blend of ground pork and beef, crumbled and cooked until no longer pink. Chopped onions and green bell pepper are added and gently softened with spices including smoked paprika, garlic powder, and dried dill, creating a savory base. Uncooked rice is stirred in, followed by chicken broth and canned diced tomatoes, combining to cook the rice through and absorb rich flavors over 10 to 15 minutes.
The resulting mixture is hearty and balanced with tender vegetables and meat. The simmering allows rice to absorb liquid, yielding a moist but not soggy consistency. Cheddar cheese sprinkled on top melts to add a creamy layer contrasting the savory layers beneath. Fresh parsley garnish provides mild herbal freshness.
Serve this casserole as a wholesome main dish suitable for weeknight dinners, requiring minimal assembly and cleanup. It pairs well with a simple salad or steamed vegetables when desired. Adding a dollop of sour cream at serving adds creaminess and tang.
Variations include substituting mushrooms or using different bell pepper colors for sweeter notes. Instant rice can speed cooking though the recipe uses long-grain rice. Store leftovers promptly in airtight containers and consume within a few days. Freezing is possible with proper thawing and reheating methods.
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 dill dried
- ½ teaspoon salt or to taste
- ¼ teaspoon black 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 parsley chopped, fresh
- sour cream optional, for serving
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.
Notes
- For a vegetarian option, omit the meat and add additional vegetables such as mushrooms to maintain texture and flavor.
- Using yellow or red bell peppers offers a sweeter, milder taste that can be preferable for children.
- Instant rice can be used to reduce cooking time, though this recipe uses long grain rice for texture.
- The cheddar cheese topping is optional and not part of the original recipe in the cookbook.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- To freeze, place in a freezer bag, pressing out air, and thaw overnight in the fridge before reheating; fluff the rice before warming.
- This casserole will keep frozen up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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