This Ground Turkey Stuffed Bell Pepper Casserole recipe is perfect for the nights when you want the cozy flavor of stuffed peppers without the work. It's made with staple ingredients, holds up well in the fridge, and makes an easy make-ahead dinner for busy weeks.
Bell peppers are always in my fridge because they're affordable, versatile, and they instantly add color and flavor to weeknight meals. If you've got extra peppers to use up, they're also perfect in flank steak fajitas, grilled teriyaki kabobs, or Mediterranean pita pockets.
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Key Ingredients
- Bell Peppers: Use a mix of red, yellow, and green for the best flavor. Red and yellow peppers are sweeter, while green adds a classic savory bite.
- Long-Grain White Rice. Standard white rice works best here. Avoid "Instant" rice, as it will turn to mush during the bake.
- Green Chiles. These provide a mild tang. If you prefer more heat, swap these for diced jalapeños.
See the recipe card below for the remaining ingredients and quantities.
How to Make Stuffed Pepper Casserole
- Step 1: Preheat the oven to 375 degrees F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced onions and bell peppers. Cook for 3-5 minutes until the onions are translucent and the peppers are slightly softened.
- Step 2: Add the ground turkey to the skillet. Break it up with a wooden spoon and cook for about 5 minutes until browned. Drain any excess fat if necessary.
- 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 uncooked long-grain white rice. Do not use brown rice (it won't cook in time) or minute rice (it will turn to mush). The rice absorbs the liquids from the tomatoes and broth, so ensure it is fully submerged before baking.
- Prevent Crunchy Edges. When assembling, make sure the liquid (broth/tomatoes) reaches the very edges of the pan. Any rice grains left dry on the surface or edges will stay crunchy.
- The 10-Minute Rest. Don't skip the rest! Letting the casserole sit for 10 minutes allows the rice to finish absorbing any excess moisture, making it much easier to scoop and serve.
Serving Suggestions
And if you love these flavors, try my picadillo stuffed peppers next, or my 30-minute stuffed pepper soup for a quicker, soupier spin. Or swap the turkey for chicken and try my Tex-Mex Chicken and Rice Skillet - same one-pan method, same weeknight ease.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Stuffed Bell Pepper Casserole
Yields: 6 servings
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.
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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.1 tablespoon olive oil, 1 yellow or white onion, 2 bell peppers
- Add in the ground turkey and crumble while browning for about 5 minutes.1 pound ground turkey
- Mix in the spices, diced tomatoes, green chiles, broth and rice. Stir in ¾ cup cheese.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
- 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).1 ½ cups shredded Mexican cheese blend
- Let cool, serve and enjoy.
Sarah's Tips
- This recipe is designed for uncooked long-grain white rice. If you prefer brown rice, it must be pre-cooked before adding it to the skillet.
- If your skillet is not oven-safe, sauté the meat and peppers on the stove, then transfer to a baking dish before adding the rice and liquids.
- If your rice still feels firm at the 40-minute mark, add another ¼ cup of broth and bake for an additional 5-10 minutes.
Tools I Use for This Recipe
- Cutting board
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trish says
Made this last week. Easy and delicious! Froze try leftovers for a future dinner. Thanks Sarah.