Friday, January 21, 2022

Inside Out Stuffed Pepper Casserole

Another recipe from my pantry. Another recipe from mainly homegrown ingredients from my garden. At a time when the snow is deep, the roads are icy and the shelves of our locals stores are starting to look pretty bare. My family loves stuffed peppers. This casserole is simply all those ingredients added to one simple single dish without all that stuffing. Inexpensive, easy and a great crowd pleaser for my hungry bunch. A great leftover casserole for fix ahead meals too. 

I freeze peppers every year in vacuum bags for this recipe. I also have used both frozen or dehydrated homegrown onions in this recipe. Also I always use home preserved tomato sauce or pasta sauce. 

Inside Out Stuffed Pepper Casserole

2 cups beef or chicken broth
1 cup raw rice
1 pound ground beef
1 medium onion chopped
2 medium bell peppers (seeded and chopped)
1 quart jar (4 cups) home canned tomato sauce or spaghetti sauce
1 cup shredded cheddar cheese
optional: garlic and basil 

1. preheat oven to 350.

2. Boil broth and pour over rice in a greased 9 X 13 pan.

3. Brown meat with peppers and onions.

4. Pour meat mixture and tomato sauce over rice and broth mixture in pan. 

5. Cover with foil and bake at 350 for 45 minutes to 1 hour or until rice is cooked. 

6. Remove foil and add cheese to top and return to oven until cheese is melted. 

Great served with a side salad and some crusty garlic bread.

I made 4 meals with my leftovers with  homegrown and canned green beans side for lunches. 

Homegrown green beans, homegrown and canned tomato sauce, frozen homegrown peppers and onions. Shelf stable rice and you could use home canned ground beef also. 

Blessings from The Holler

The Canned Quilter
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  1. My family doesn't like stuffed peppers, but I wonder if I could sub cabbage or something?

    1. Cabbage Roll Casserole

      2 pounds ground beef
      1 cup chopped onion
      2 pint jars tomato sauce
      1/2 large head of cabbage chopped bitesize
      1 cup uncooked white rice
      1 tsp salt 1 quart beef broth

      Preheat oven to350. In a large skillet , brown beef over medium heat and drain. In a large mixing bowl combine onion, tomato sauce, cabbage rice and salt. Add meat and mix together. Pour mixture into a large baking dish. ( 9 X 13 or larger depending on size of cabbage head) Pour broth over meat mixture, cover with foil and bake for 1 hour. Remove from oven and stir. Replace foil and bake for another 30 minutes. Cover with cheese if desired and let stand for about 15 minutes. Serves 10 - 12

      ***** I saute green peppers and add. I also add a clove of garlic minced. When it comes out of the oven hot I sprinkle with grated cheese and allow to melt.


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