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.

A spoon digging into a turkey and pepper skillet.

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.

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 and dietary needs.

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

Vegetables and ground turkey in a skillet.

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.

Stuffed pepper skillet ingredients in a pan.

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.

A bell pepper and turkey skillet topped with cheese and cilantro.

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.