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.


★★★★★ 1 vote

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

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.

Printable Recipe Card

About Stuffed Pepper Casserole

Course/Dish: Beef Turkey Casseroles
Other Tag: Healthy

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