Stuffed Pepper Casserole

by Susan on March 16, 2017

stuffed pepper casserole

My kids love bell peppers. They’ll gladly eat them raw and have even stolen some right from my cutting board when I’m prepping dinner. Explain to me, then, why their enthusiasm suddenly wanes when I serve up stuffed peppers. They both have a knack for eating the middle and leaving the sad, empty pepper carcass behind.

This dish totally helped me beat them at their game. It’s all the good things about stuffed peppers baked up together in a casserole. Since the peppers are chopped they’re fully incorporated into the dish. No pepper left behind!

While I did use the traditional rice as part of the casserole, riced cauliflower would work equally well if you’re looking for a low carb/grain free option. Likewise you can use whatever ground protein you prefer. I went with turkey this time around, and it tasted delicious!

I reworked this recipe from one I found in Taste of Home magazine that called for condensed tomato soup. Most packaged condensed soups have high fructose corn syrup and other undesirable ingredients. Instead I used a canned dairy-free tomato bisque to add a little boost of flavor and creaminess. If you’re totally dairy-free, skip the cheese.

Stuffed Pepper Casserole

1/2 medium onion, diced
1 lb. ground beef, turkey or chicken
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
2 bell peppers, cored and diced
1 14.5 oz. can organic diced tomatoes, undrained
1 10.75 oz. can tomato bisque soup
2 cups organic chicken or beef broth
1 cup uncooked rice or riced cauliflower
1 cup shredded sharp cheddar cheese

Preheat oven to 350 and place a large oven-proof skillet over medium heat. Add onion, ground meat and seasoning.

Cook, stirring occasionally, until meat is no longer pink, about 7-8 minutes. Drain any excess grease.

Stir in diced peppers and cook for about 4-5 minutes until peppers are slightly tender.

Stir in diced tomatoes, tomato soup, broth and rice or cauliflower. Mix until combined. Bring to a boil.

Stir, reduce heat to a simmer, and cover. Cook for about 20-25 minutes until rice is tender and most of the liquid is absorbed. Remove from the heat and stir again.

Sprinkle shredded cheese on top of skillet and transfer to oven.

Bake on center rack for about 8-10 minutes until cheese is melted. If a crisp topping is desired, switch oven to broil for 1-2 minutes.

Allow to cool for about 5 minutes before serving.

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