Stuffed Bell Pepper Casserole

Stuffed pepper skillet with a spoon digging in.

5 from 2 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: American

Servings: servings

Calories: 295.55kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Large Skillet

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.

Video

Notes

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.

Make-Ahead: You can assemble this dish a day in advance. Store it covered in the fridge and add 10 minutes to the baking time when cooking straight from the cold.

Freeze: This casserole freezes beautifully! Store in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition