Stufffed Pepper Casserole

These stuffed peppers follow the classic formula: green bell peppers hollowed out, par-boiled until tender, then packed with a seasoned ground beef and rice filling bound together with tomato sauce. The corn adds pops of sweetness that break up the savory richness of the meat.

Par-boiling the peppers for 20 minutes before stuffing is what makes the difference between a stuffed pepper that’s tender all the way through and one with a crunchy, undercooked shell. They should be soft enough to pierce easily with a fork but still hold their shape.

Any extra filling goes right into the casserole dish around the peppers. It bakes up alongside them and makes a built-in side dish or second helping.

Chef Tips

• Use pre-cooked rice in the filling. Raw rice won’t cook through in the 20-25 minute bake time and you’ll end up with crunchy grains.
• Brown the ground beef thoroughly and drain the fat well. Greasy filling makes the peppers waterlogged and sloppy.
• Stand the peppers upright in a snug casserole dish so they support each other and don’t tip over during baking.
• Cover with foil for the first 15 minutes, then uncover to let the tops brown slightly.

Variations

• Swap ground beef for ground turkey or a mix of pork and beef.
• Add shredded cheddar or Monterey Jack on top during the last 5 minutes of baking.
• Use red or yellow bell peppers for a sweeter flavor and more colorful presentation.