Deconstructed Stuffed Pepper Casserole (Printable Version)
# What You'll Need:
01 -
1 tablespoon olive oil
02 -
1 pound ground pork
03 -
1 pound ground beef
04 -
1 onion, chopped
05 -
1 large green bell pepper, chopped
06 -
1 teaspoon smoked paprika
07 -
½ teaspoon garlic powder
08 -
¼ teaspoon red pepper flakes
09 -
1 tablespoon dried dill
10 -
½ teaspoon salt, or to taste
11 -
¼ teaspoon pepper, or to taste
12 -
½ cup rice, uncooked
13 -
1 cup low sodium chicken broth
14 -
1 can (14 ounces) diced tomatoes, including juice
15 -
1 cup cheddar cheese, shredded
16 -
1 tablespoon fresh parsley, chopped
17 -
Sour cream for serving (optional)
# Step-by-Step Directions:
01 -
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.
02 -
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.
03 -
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.
04 -
Sprinkle with the cheddar cheese and garnish with parsley. Within a couple of minutes, the cheese should melt on top. Serve immediately with a dollop of sour cream.
# Helpful Notes:
01 -
You can substitute the meat with mushrooms or other vegetables for a vegetarian version.
02 -
Yellow or red bell peppers are sweeter and more kid-friendly.
03 -
Replacing long grain rice with instant rice can speed up cooking time.
04 -
Store the dish in an airtight container in the fridge for 3–4 days or freeze for up to 3 months.