Description
This Deconstructed Stuffed Pepper Casserole combines all the classic flavors of stuffed peppers into a comforting one-pan dish. Ground pork and beef are browned with onions and green bell peppers, seasoned with smoked paprika, garlic powder, and dill, then simmered with rice, tomatoes, and chicken broth until tender. Topped with melted cheddar cheese and fresh parsley, this casserole is an easy, flavorful meal perfect for weeknights, served optionally with a dollop of sour cream.
Ingredients
Units
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground pork
- 1 pound ground beef
- 1 onion, chopped
- 1 large green bell pepper, chopped
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon dried dill
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
Main Ingredients
- 1/2 cup uncooked rice
- 1 cup low sodium chicken broth
- 14 ounces diced tomatoes, with juice (1 can)
Toppings and Garnish
- 1 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped
- Sour cream for serving (optional)
Instructions
- Brown the meat: Heat olive oil in a large skillet over medium-high heat. Add ground pork and ground beef, breaking them up with a spoon as they cook. Sauté for about 5 minutes until the meat is no longer pink and evenly browned.
- Sauté vegetables and season: Add chopped onion and green bell pepper to the skillet with the meat. Stir in smoked paprika, garlic powder, red pepper flakes, dried dill, salt, and pepper. Continue cooking for 5 minutes until the vegetables begin to soften and spices are fragrant.
- Cook rice and simmer: Stir in the uncooked rice, then pour in the low sodium chicken broth and diced tomatoes including the juice. Reduce heat to medium and let the mixture cook uncovered for 10 to 15 minutes, stirring occasionally, until the rice is fully cooked and most liquid is absorbed.
- Add cheese and garnish: Sprinkle shredded cheddar cheese evenly over the top of the casserole. Allow it to melt for a couple of minutes with the heat still on. Garnish with chopped fresh parsley before serving.
- Serve: Spoon the casserole onto plates and serve immediately with an optional dollop of sour cream for extra creaminess.
Notes
- You can substitute ground beef or ground pork with ground turkey or chicken for a leaner option.
- If you prefer a spicier casserole, increase the red pepper flakes to taste.
- Use brown rice instead of white rice, but increase cooking time and liquid slightly to ensure it cooks through.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
- This dish can be adapted to be vegetarian by omitting meat and using vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
