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Stuffed Pepper Casserole

  • Author: Rosalynn Daniels



1 pound ground sausage or pork
2 large bell peppers seeded and diced
1 red onion, peeled and diced
1 ½ cups chicken stock
(2) 14.5oz Diced tomatoes, I used fire roasted tomatoes
1 cup wild rice uncooked
2.5 cups Cheddar Cheese, shredded

3 cloves garlic minced

1 teaspoon salt
½ teaspoon pepper
½ teaspoon smoked paprika

8oz Diced Green Chiles

½ teaspoons cumin

For Garnish



Diced Fresh Tomatoes


    1. Pre-heat oven to 400 degrees.

    1. Using a large cast iron skillet, brown your ground meat and red onions together.

    1. Once your meat has cooked, drain any excess oil.

    1. Stir in remaining ingredients, except for 1/2c of shredded cheese.

    1. Cover the skillet with aluminum foil or oven safe cover.

    1. Bake for 35 minutes or until the rice has completely cooked.

    1. Remove foil and top with remaining cheese.

    1. Bake for an additional 10 minutes.

    1. Serve hot, with garnishes.