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


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pork chops ( your choice of cut)
bell peppers
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)


  • 1Preheat 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.
  • 2Cut 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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