Stuffed Pepper Casserole

Tina Leffelman


My mom gave me a recipe for stuffed cabbage casserole, and I decided to try it with peppers that were too small for stuffing.

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30 Min


1 Hr 30 Min


5-7 large
bell peppers (red, green, yellow or orange, your choice) cut into strips
1- 11/2 lb
ground beef or ground turkey
1 pkg
dry onion soup mix
1/2-3/4 c
raw rice (not minute rice, just white rice)
1 can(s)
(family sized) cream of tomato soup
1 can(s)
(soup can) of water

Directions Step-By-Step

Bring a 2 quart saucepan of water to a boil, and then add the pepper strips to the boiling water. Allow to boil for 3 minutes, and then drain. This keeps the peppers from tasting bitter when cooked.
Put drained pepper strips into the bottom of a 9x13 baking dish, or a small roaster or 2 quart casserole dish; whatever you have on hand. I used a small roaster pan because that was the only thing I had available with a cover.
Once this is done, brown your meat in the same pan you boiled the peppers in, and drain the fat out.
Return to the pan and add 1 package dry onion soup mix and your raw rice. Mix together and pour into your baking dish on top of the pepper strips.
Add 1 can of tomato soup and spread to cover meat and peppers. Add one soup can of water on top of everything and put a cover or foil on top.
Bake in a 350 degree oven for 1 ½ hours or until rice is tender. Serves 4-6.

About this Recipe

Course/Dish: Beef, Turkey, Casseroles
Other Tag: Healthy