Un~Stuffed Peppers Casserole

If you’re a fan of stuffed peppers like I am, you’ll love this un-stuffed version as a casserole. It’s so good. There will be plenty to feed everyone too or bonus – you can have leftovers!

I recently read an article my friend Mary at Cooking with Mary and Friends posted on Facebook about bell peppers. I knew that all the colors of the bell peppers were just different stages in ripening but didn’t know the nutritional value changes with each color. It was very interesting. They are all good for you but you get increased vitamin levels with each stage in the ripening process.

I used one of each color in this casserole but feel free to mix and match as you choose, or use all the same color if that’s what you have on hand.
  • 4 Bell Peppers, medium to large in size – diced
  • 1 10.5 oz Can Cream of Onion Soup
  • 6 c Cooked Rice
  • 1 14.5 oz Can Diced Tomatoes
  • 8 oz Cheddar Cheese, freshly grated
  • 3/4 c Chicken Stock
  • 2 Eggs, beaten
  • 1 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Olive Oil
Tip: When cutting bell peppers, remove ends. Cut in half and remove seeds and ribs from inside. Cut the pepper with the shiny side down to prevent the knife from slipping during slicing. 
Heat a skillet over medium heat and add olive oil. When the skillet is heated add your diced peppers. Saute for about 5 minutes until they start to become tender. I season a little along the way when cooking too so give a pinch of salt and pepper to the peppers in the skillet.
Preheat your oven to 350 degrees.
While the peppers saute, in a large mixing bowl add cream of onion soup, diced tomatoes and juice, chicken stock, salt, pepper, eggs and mix to combine. Add cooked rice and about 1/3 of the grated cheese to the mix and combine.
When the peppers are done add them to the mixing bowl and combine everything well.
Lightly spray a casserole dish with cooking spray and add your casserole mixture.
Bake in your preheated 350 degree oven for 30 minutes. At the 30 minute mark, add the remainder of the shredded cheese to the top and bake for an additional 15 minutes.
Allow casserole to stand 15 minutes before serving. It will be really hot and bubbly.
Time Saving Tip: Cook your rice , dice the peppers, and grate the cheese the day before so when you’re ready to cook this dish you just put it all together and only need to saute the peppers.





See it at Meal Plan Monday

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