Stuffed Pepper Casserole

• 3 large bell peppers (or 8 small bell peppers) with seeds and pith removed. Diced and boiled 5 minutes

• 1 lb ground chuck, browned

• 1 cup cooked rice

• ½ tsp celery seed

• ½ tsp chili powder

• 1 15 oz. can tomato sauce

• 1 15 oz. can whole kernel corn

Preheat the oven to 350℉ Stir ingredients into one pot, simmer for 20 minutes. Transfer into a baking dish. Sprinkle top with 1 cup of shredded cheddar cheese. Bake for 35 to 40 minutes. 

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There is room to argue that this is more of a modification to a recipe than a recipe itself. I understand that argument. It has credence. However, I forge onward in the face of this argument because this is our preferred method of preparing stuffed peppers. 

I stumbled on the idea of constructing stuffed peppers as a casserole instead of in the traditional way out of necessity. I had put stuffed peppers on our menu for the week, but when I got to the produce aisle, there weren’t any bell peppers available that were big enough and in good condition. I am sure you have had that experience at the grocery store. Shopping for vegetables can be hit or miss. That day was a miss. 

There were plenty of tiny bell peppers. They looked great. There were lots of bigger bell peppers, but their skins had gone wrinkly and soft. The bigger peppers were out, but I thought that I might be able to salvage my menu using the smaller ones. 

My first thought was that I could make mini stuffed peppers. That could be cute. Then I thought that since we normally cut our stuffed peppers into bits once we had them on our plates, I might as well dice them up instead of stuffing them in the first place. So that is what we did, and it was a success. 

I have always been a fan of casseroles anyway, so this just seemed like a logical solution. It really doesn’t change the flavor or the constituent parts of traditional stuffed peppers in any meaningful way. This is simply a different way to construct, serve, and present the dish. 

I have a friend that prefers his stuffed peppers to be deconstructed one step further. His preferred stuffed peppers are in soup form. This requires adding liquid. Water, beef stock, vegetable stock, tomato juice, separately or in some combination becomes a fluid that the other ingredients simmer in. I find the soup version to be delicious as well, and if that is also your preference, that is ok with me. 

I am consistently shocked by how my tastes have changed since I was young. When I was growing up here in rural eastern Kentucky, I remember times when I would skip dinner because there were bell peppers in the chili. Yet here I am thirty years later and I make dinners every week with bell peppers. This stuffed pepper casserole has the bell pepper as a key ingredient. 

I like to include a funny little backstory or interesting fact when I put these posts together. I don’t really have an accompanying anecdote today, except something amusing happened when I was planning this post. I was making some stuffed pepper casserole. I would complete a step, then take a picture, then complete another step and so on. I was working from memory, which for me isn’t always a reliable practice. I was preparing to transfer the stuffed pepper into the baking dish when I realized that I had forgotten the peppers. I am glad that I noticed when I did. That would have been…different. 

As for serving, just scoop the casserole onto a plate, or into a bowl. We don’t always have a side with this dish as it is sturdy enough to be a meal on its own. However, occasionally, we may have some green beans on the side, or some garlic bread. We have been known to sprinkle some extra parmesan cheese once the casserole is on the plate. I sometimes also use some red pepper flakes. 

I hope you give this recipe a chance. It is savory, beefy, cheesy and delicious. It is easy to assemble, and simple to prepare. It is very filling too. You may want seconds, or you may want to reserve some for leftovers the next day. 

Try the stuffed pepper casserole, I recommend it.