Stuffed Peppers & Pork Chops (Kat's)

Kathy Griffin


Have been making these for years, the pork chops are so tender and the rice is so yummy.


★★★★★ 2 votes

40 Min


  • 4
    pork chops ( your choice of cut)
  • 4
    bell peppers
  • 2
    instant rice ( 2 boil in bag)
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of mushroom soup
  • 2 Tbsp
    canola oil
  • 2 Tbsp
    seasoning salt
  • ·
    black pepper ( to taste)

How to Make Stuffed Peppers & Pork Chops (Kat's)


  1. Preheat oven to 350. Spray a 9x13 casserole dish.
    Cook Rice per package directions. In a skillet heat oil, sprinkle seasoning salt and pepper on each side of each pork chop. Sear each chop for 1-2 minutes on each side. Place in casserole dish.
  2. Cut each end off of bell peppers, place one on each pork chop, fill with cooked rice. In a bowl mix together both cans of soup and spoon over the rice and peppers, ( I use a spoon to help the soup go down into the rice some)Cover with foil and bake 25-30 minutes or until chops are done
  3. *** I salt my rice while cooking but use very little***

Printable Recipe Card

About Stuffed Peppers & Pork Chops (Kat's)

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American

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