Real Recipes From Real Home Cooks ®

stuffed pepper casserole

(1 rating)
Recipe by
Tina Leffelman
Kenosha, WI

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

(1 rating)
yield 4 -6
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For stuffed pepper casserole

  • 5-7 lg
    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
    (family sized) cream of tomato soup
  • 1 can
    (soup can) of water

How To Make stuffed pepper casserole

  • 1
    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.
  • 2
    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.
  • 3
    Once this is done, brown your meat in the same pan you boiled the peppers in, and drain the fat out.
  • 4
    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.
  • 5
    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.
  • 6
    Bake in a 350 degree oven for 1 ½ hours or until rice is tender. Serves 4-6.

Categories & Tags for Stuffed Pepper Casserole: