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Scooping a serving of deconstructed stuffed peppers.

Deconstructed Stuffed Peppers

This Deconstructed Stuffed Pepper Casserole is a quick and easy dinner option that offers all the classic flavors of traditional stuffed peppers without the hassle. The savory beef filling gets cooked with peppers in a skillet, making it a healthy and delicious one-pan meal. Serve this unstuffed pepper casserole with a side of crusty bread or a green salad for a complete dinner! This dish is perfect for busy weeknights as it only takes 30 minutes to prepare.
4.67 from 12 votes
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 servings
Calories: 429kcal
Author: Dahn Boquist

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 to 4 garlic cloves minced
  • 1 pound lean ground beef
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons tomato paste
  • 1 can 14.5 ounces diced tomatoes
  • 1 cup white rice uncooked
  • 2-¼ cups chicken broth
  • 2 bell peppers diced
  • 2 cups shredded Monterey Jack cheese

Instructions

  • Heat the oil in a large deep skillet (at least 3-½ quart capacity with a lid). Add the onion and garlic and sauté until the onion is soft. 
  • Add the ground beef and break it up as it cooks and browns. Push the ground beef aside and use a spoon or baster to remove any excess grease.
  • Add the paprika, garlic powder, onion powder, cumin, salt, pepper, and tomato paste. Stir well to break up the tomato paste. 
  • Add the diced tomatoes, rice, chicken broth, and diced peppers. Stir well. Bring the mixture to a gentle simmer, lower the heat to medium-low, and cover the skillet. Cook for 18 minutes without lifting the lid. 
  • Remove the lid and stir in 1 cup of cheese until it melts. Sprinkle the rest of the cheese on top of the casserole and cover it for 1 to 2 minutes until the cheese melts on top. 

Notes

  • If you don’t have a large enough skillet to make this meal, you can cook it in a Dutch oven or large pot. You need a pot or skillet that has a lid and will hold 3-½ quarts.
  • You can use long-grain white rice, Jasmine rice, or Basmati rice in this recipe. 
  • If you want to use cooked rice, wait until the last 7 minutes of cooking time and add the cooked rice. 

Nutrition

Serving: 1 | Calories: 429kcal | Carbohydrates: 17g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 101mg | Sodium: 730mg | Fiber: 2g | Sugar: 3g