This stuffed pepper casserole is another great recipe idea for using up those leftovers in your fridge. With just a few ingredients like rice, spaghetti sauce, bell peppers, and ground meat, you’re on your way to an easy casserole for dinner or meal prep.
The story behind this Stuffed Pepper Casserole
One of my secrets to meal planning and meal prep is to think ahead, using my system, and figure out what I can batch cook. Ingredients like rice, ground meat, and even sauteed vegetables can be done one night and used most of the week.
Even better, for the picky eaters or little ones that can’t handle spice, I portion out some of the ingredients and save them to the side. That way the kiddos are getting the same as us with this stuffed pepper casserole for example, but none of the spice or peppers and onions they don’t care for.
What are Stuffed Peppers?
Stuffed peppers are generally a bell pepper stuffed with ingredients like rice, meat, tomatoes etc. Some people however, find the preparation of the peppers too complicated or they don’t like the ratio of pepper to stuffing. Deconstructed stuffed peppers solves that problem by incorporating pieces of bell pepper in every bite and using the one-pot method.
Deconstructed or un-stuffed peppers can be prepared and cooked in a casserole such as this recipe, one-pot on the stove-top, an instant pot, or a slow cooker.
Yes! This is a great recipe to batch make. Get double the ingredients and make one for dinner while you freeze the other. Using those tin casserole dishes and saran wrap, seal the finished casserole tightly – minus the cheese, and freeze for up to 2-3 months.
How to make this Stuffed Peppers Casserole
Whether you’re looking to prepare this as a casserole or one-pot meal, the steps are roughly the same and equally delicious. These instructions include options and substitutions. Follow the recipe card for exact instructions on how I made the stuffed peppers casserole pictured.
- Cook the rice.
Use pre-cooked rice or cook your own. You can choose between long grain, instant, or even quinoa. Prepare 2 cups uncooked or approximately 4 cups cooked rice. This recipe is very forgiving so feel free to use a bit more or less as available.
- Prepare the meat.
Cook the 2lbs of meat (ground pork, ground beef, ground turkey, ground chicken or any mixture of) with a chili seasoning packet in a skillet over medium heat.
- Add the Veggies
As the meat is browning, add the equivalent of two bell peppers in your choice of color, one onion, 1/2 Tablespoon of minced garlic, 1/2 Tablespoon of salt, 2 teaspoons of black pepper, and 1/2 Tablespoon or dried oregano to the meat. Cook through approximately 10 minutes.
Combine the meat and veggie mixture with prepared rice and 1 1/2 cups of spaghetti sauce. Mix well. Dump the mixture into a 9×13 casserole dish and press with a rubber spatula.
- Freeze or Bake
pointyou can either cover and freeze as a make aheadmeal or top with 2 cups of shredded cheese (mozzarella or cheddar is best) and bake at 350 F for 30 minutes until warmed through and cheese is bubbling.
- Top and Serve
Top with fresh parsley for added color and freshness just before serving. Cut and serve hot.
If you like this Stuffed Pepper Casserole, you may enjoy…
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Stuffed Pepper Casserole
- 2 cups uncooked rice or 4 cups cooked rice
- 1 Tablespoon butter or EVOO
- 1 teaspoon salt
- 2 lbs ground pork any ground meat
- 1 packet McCormick Chili spice
- 1/2 Tablespoon salt
- 2 teaspoon black pepper
- 1/2 Tablespoon dried oregano
- 1 white onion
- 2 bell peppers any color – I used green and red
- 1/2 Tablespoon minced garlic
- 1 1/2 cups spaghetti sauce
- 2 cups mozzarella or cheddar cheese
- 3 Tablespoons fresh parsley
- Use pre-cooked rice or cook your own. If cooking your own, prepare 2 cups uncooked rice with butter and salt. Cook according to package instructions and set to the side.
- Start to brown the 2lbs of ground pork with chili seasoning in a skillet over medium heat. As the ground pork is browning add diced onion, peppers, 1/2 Tablespoon of minced garlic, 1/2 Tablespoon of salt, 2 teaspoons of black pepper, and 1/2 Tablespoon of dried oregano to the meat. Cook until meat is completely brown, approximately 10 minutes. Drain any excess grease.
- Combine the meat and veggie mixture with prepared rice and add 1 1/2 cups of spaghetti sauce. Mix well. Dump the mixture into a 9×13 casserole dish and press with a rubber spatula.
- Top with 2 cups of shredded cheese (mozzarella or cheddar is best) and bake at 350 F for 30 minutes until warmed through and cheese is bubbling.
- Top with fresh parsley for added color and freshness just before serving. Cut and serve hot.
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