Porcupine Peppers

A clever twist on stuffed peppers that skips the fussy individual stuffing and layers everything in a baking dish instead. Green bell pepper strips alternate with a seasoned ground beef mixture loaded with uncooked rice that puffs up during baking, giving the casserole its “porcupine” name.

The rice cooks right in the casserole, absorbing moisture from the diced tomatoes and the beef as everything bakes covered for 45 minutes. Using quick-cooking rice is key here. Regular rice won’t cook through in that time and you’ll end up with crunchy grains.

Paprika, celery salt, and Worcestershire sauce season the meat mixture with a subtle, savory warmth. It’s not heavily spiced, which lets the sweet bell peppers and tomatoes come through clearly.

Kitchen Tips

• Cut the peppers into large strips, not small dice. You want pieces big enough to create distinct layers, not disappear into the meat.
• Use partially drained canned tomatoes. You need some liquid for the rice to absorb, but too much makes the casserole soupy.
• Cover tightly during baking so steam cooks the rice. Uncovered baking dries the top layer before the rice is done.
• Let it rest 5 minutes before serving so the layers hold together when scooping.

Variations

• Use a mix of red, yellow, and green bell peppers for a more colorful casserole.
• Add shredded cheddar or Monterey Jack on top during the last 10 minutes for a cheesy finish.
• Stir in a teaspoon of cumin and some chili powder for a Southwestern spin.