Deconstructed Stuffed Pepper Casserole ready in just 30 minutes!
Remember those delicious stuffed peppers your family loved but took ages to prepare? Well, that’s old news! From my first cookbook ‘30-Minute One Pot Meals‘, I bring you a casserole that replicates those flavors with a fraction of the effort. Picture a steaming skillet layered with seasoned ground pork and beef, accented with smoked paprika and a sprinkle of red pepper flakes, then crowned with melting cheddar cheese. Yep, this Deconstructed Stuffed Pepper Casserole is where convenience meets mouthwatering satisfaction.
Olive Oil: Used for sautéing the meat and vegetables, it adds a touch of richness. You can substitute with avocado oil or canola oil if you prefer. Ground Pork: Provides a juicy, flavorful base for the casserole. Ground chicken or turkey would work well too. Ground Beef: Adds depth and a robust meaty flavor. Swap it with ground lamb for a more luxurious twist. Onion: Brings sweetness and texture to the dish. Feel free to use red or white onions as an alternative. Green Bell Pepper: Offers a crisp, fresh element. Red or yellow bell peppers are a colorful substitute. Smoked Paprika: Lends a smoky, aromatic touch. Regular paprika or even a sprinkle of chipotle powder could also work. Garlic Powder: Adds a subtle, savory note. Fresh minced garlic is a great alternative. Red Pepper Flakes: Gives a hint of heat. If you’re not into spice, you can simply skip it. Dried Dill: Introduces an herby zing to the casserole. Fresh dill or even dried oregano are also fine to use. Salt and Pepper: For seasoning to taste. Use any type of salt or pepper you prefer. Rice: The carb component that makes this dish wholesome and satisfying. Quinoa or couscous could be used for a different texture. Chicken Broth: Adds moisture and cooks the rice. Vegetable or beef broth can also be used. Diced Tomatoes: Brings a juicy, tangy quality. Fresh chopped tomatoes would work if canned aren’t available. Cheddar Cheese: Melts into gooey perfection, making the casserole irresistibly delicious. Mozzarella or a Mexican cheese blend could also do the trick. Fresh Parsley: Provides a fresh, vibrant finish. Cilantro or basil are good alternatives if you’re looking to mix it up. Sour Cream: Optional for serving but adds a creamy tang. Greek yogurt or crème fraîche could be used as lighter or richer alternatives, respectively.
You won’t believe how easy this Deconstructed Stuffed Pepper Casserole is. Seriously, it’s like stuffed peppers without all the fuss, and it comes together in one skillet. Let’s dive in! First things first, let’s get that skillet nice and hot. Drizzle in some olive oil and toss in your ground pork and beef. You know the drill—just crumble it up and stir until there’s no pink left. You’re aiming for that nice, browned look. Alright, time for some color and flavor. Add the chopped onion and bell pepper to the mix. Sprinkle in your smoked paprika, garlic powder, red pepper flakes, and dill. Give it a good stir. You’ll know it’s ready when the veggies start to soften, and the whole kitchen smells amazing. Now, the fun part: throw in the rice! Mix it up really well so it soaks in all those flavors you’ve just built. Then, pour in the chicken broth and those juicy diced tomatoes—juice and all. Trust me, it’s gonna make this dish even more fabulous. Lower the heat to medium, and let it do its thing for about 10-15 minutes. You’re waiting for the rice to soak up all that liquid and become tender. Just give it an occasional stir to make sure everything’s blending nicely. Almost done! Grab your cheddar cheese and sprinkle it generously on top. Then, for a pop of color and fresh flavor, garnish with some chopped parsley. Give it a couple of minutes for the cheese to get all melty and irresistible. And there you have it! Scoop it onto your plate and add a dollop of sour cream if you like. Serve it up hot and savor the taste of what might just become your new favorite casserole.
Storage
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.
More Delicious Casseroles To Try
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