We’ve been enjoying an Indian Summer here in New England – with some warm and beautiful sunny days. And thanks to that – our garden is still going strong with green peppers and herbs, plus a few last straggler tomatoes! So tons of peppers from the garden usually means it’s time to make one of our favorite recipes – stuffed peppers!
But let’s face it – as much as we love stuffed peppers – they are a lot of work to make! Cook the rice, cool the rice, brown the meat, make the stuffing, blanch the peppers, stuff the peppers…you get the idea! The solution: our Deconstructed Stuffed Peppers!
This recipe for deconstructed stuffed peppers is an all-in-one-pan version that gives you the same delicious classic flavors of stuffed peppers with less of the fuss! Uncooked rice is first sautéed in a pan (similar to making a risotto) along with onions, garlic and peppers plus ground beef and Italian sausage. Then a combination of vegetable and beef stock, tomatoes and herbs are added – and everything cooks together in the pan. (This process actually gives the rice in the finished dish a deeper flavor than if it were cooked separately and combined at the end.)
Then an additional layer of sliced green peppers is added, and a final delicious sweet and savory topping of ketchup and Worcestershire sauce (plus some Sriracha for a touch of heat, if you’d like) is added before baking it all the oven. The result is a delicious caramelized ketchup coating on top of a super flavorful peppers, rice and meat mixture that is just so good!
Our deconstructed stuffed pepper recipe makes a generous amount, so it’s great for feeding the whole family at dinner one night and leaving enough to take leftovers for lunch the next day! (I think that the flavors get even better the following day!) Enjoy!
Recipe inspired by our favorite stuffed pepper recipe found here.
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