This Stuffed Bell Pepper Casserole recipe is perfect for the nights you're looking to throw everything in a pan and walk away! Easy weeknight meals are typically just thrown together with pantry staples and whatever you have left in the fridge and this one-pot casserole is exactly that.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Bell peppers are some of my favorite vegetables to use and to eat. I always have them in my fridge as they're a versatile and inexpensive option. You can use them in flank steak fajitas, grilled teriyaki kabobs, or Mediterranean pita pockets.
Jump to:
Reasons to Love this Recipe
- Simple ingredients. This stuffed pepper casserole recipe is made with simple ingredients and pantry staples.
- One-pan meal. All ingredients are added to a skillet and cooked together, this is a no-fuss recipe!
- Easy prep. This recipe is so simple, perfect for meal prep and to make ahead of time!
Ingredients
- Bell peppers. You can use red bell peppers, green peppers, yellow or all three!
- Ground turkey. I like ground turkey for this recipe but you can use ground chicken or lean ground beef as well. If you prefer chicken, try ground chicken tacos or green chile chicken enchiladas.
- Long grain white rice. Uncooked rice, preferably long-grain white rice.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
Feel free to customize the casserole with your favorite ingredients. Add different vegetables, spices, or cheeses to suit your taste preferences.
- Add a bit of spice. The green chiles add a little heat to the dish but you can add a bit more heat with red pepper flakes.
- Other rice options. If you want to use brown rice, be sure to pre-cook the rice as brown rice takes almost twice as long to cook as white rice.
- Make it vegetarian. You can use a variety of vegetables like mushrooms, zucchini, and beans instead of meat. Lentils or a plant-based meat substitute can also add protein.
- If you love stuffed peppers you can try my picadillo stuffed peppers or my 30-minute stuffed pepper soup.
How to Make Stuffed Pepper Casserole
- Step 1: Preheat the oven to 375 degrees F. Heat olive oil in a skillet over medium-high heat. Add the diced onion and bell peppers to the pot and cook for a few minutes.
- Step 2: Add in the ground turkey and brown for about 5 minutes.
- Step 3: Mix in the spices, diced tomatoes, green chiles, broth and rice and stir in ¾ cup of cheese. Add the remaining cheese on top and cover.
- Step 4: Cook for 45 minutes, remove the lid and broil for a few minutes. Let cool a bit, serve and enjoy! (Transfer to an oven-safe dish before baking if your skillet can't go in the oven).
Sarah's Top Tips
- Use all the seasonings. A good blend of spices and herbs (like garlic powder, chili powder, paprika, oregano, and cumin) can enhance the flavor significantly.
- Add cheese in stages. Mix some cheese into the casserole mixture and sprinkle additional cheese on top. This ensures every bite is cheesy and helps create a beautifully browned top layer.
- Cook covered and uncovered. Cover the casserole with foil for the first part of baking to keep it moist, then uncover and broil for a few minutes to allow the cheese to brown and create a crusty top.
- Let it rest. Allow the casserole to rest for about 10-15 minutes after baking. This helps it set and makes it easier to serve.
- Make it ahead of time. This casserole is great for meal prep. Assemble it a day ahead and refrigerate. This allows the flavors to meld together. Bake it just before serving for a freshly cooked meal.
Serving
You can serve this stuffed bell pepper casserole to the whole family with a side salad or crusty bread. For a family-style meal place the dish in the center of the table and let everyone serve themselves!
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat individual servings in the microwave or reheat the entire casserole in the oven at 350°F until warmed through, about 20-30 minutes.
Similar Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
📋 Recipe
Tap stars to rate!
Stuffed Bell Pepper Casserole
KITCHEN TOOLS NEEDED
- Cutting board
- Large Skillet
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 1 tablespoon olive oil
- 1 yellow or white onion, diced
- 2 bell peppers, diced
- 1 pound ground turkey
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- 1 (15 ounce) can fire-roasted tomatoes
- 1 (4 ounce) can diced green chiles
- ¾ cup long-grain white rice
- 1 ½ cups chicken or beef broth
- 1 ½ cups shredded Mexican cheese blend
- Chopped cilantro and lime wedges for serving, optional
Instructions
- Preheat the oven to 375 degrees F.
- Heat olive oil in a large skillet over medium-high heat. Add the diced onion and bell peppers to the pan and cook for 3-4 minutes, until softened.
- Add in the ground turkey and crumble while browning for about 5 minutes.
- Mix in the spices, diced tomatoes, green chiles, broth and rice. Stir in ¾ cup cheese.
- Add the remaining cheese on top, cover and cook for 45 minutes. Remove the lid and broil for a few minutes. (Transfer mixture to an oven-safe casserole dish before baking if your skillet can't go in the oven).
- Let cool, serve and enjoy.
Sarah's Tips
- Use all the seasonings. A good blend of spices and herbs (like garlic powder, chili powder, paprika, oregano, and cumin) can enhance the flavor significantly.
- Add cheese in stages. Mix some cheese into the casserole mixture and sprinkle additional cheese on top. This ensures every bite is cheesy and helps create a beautifully browned top layer.
- Cook covered and uncovered. Cover the casserole with foil for the first part of baking to keep it moist, then uncover and broil for a few minutes to allow the cheese to brown and create a crusty top.
- Let it rest. Allow the casserole to rest for about 10-15 minutes after baking. This helps it set and makes it easier to serve.
- Make it ahead of time. This casserole is great for meal prep. Assemble it a day ahead and refrigerate. This allows the flavors to meld together. Bake it just before serving for a freshly cooked meal.
- Store leftover casserole in an airtight container in the refrigerator for up to 4 days.
- It can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat individual servings in the microwave or reheat the entire casserole in the oven at 350°F until warmed through about 20-30 minutes.
Comments
No Comments