Stuffed Pepper Casserole combines all the familiar flavors of stuffed peppers into a hearty, one-pot meal that’s perfect for weeknights and pleasing enough for guests. This dish is a wonderful way to enjoy the taste of stuffed peppers without the extra work of stuffing and baking individual peppers.
Using ground turkey, brown rice, and a medley of vegetables, this casserole is both nutritious and satisfying, making it a great addition to your meal rotation.
Stuffed Pepper Casserole: A Hearty, Flavorful Meal
This casserole is a crowd-pleaser that brings together the savory flavors of ground meat with the sweetness of bell peppers and the heartiness of rice.
The addition of spinach adds a touch of green and boosts the nutritional value, while the blend of cheeses creates a creamy, melted topping that’s irresistible.
Preparation time: 20 minutes
Cooking time: 45-55 minutes
Serving: 4-6 servings
Equipment: Dutch oven or similar deep, sturdy pot
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 pound ground turkey (or ground chicken or lean ground beef)
- 1 medium yellow onion, chopped
- 1 tablespoon Italian seasoning
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 3 cloves garlic, minced (about 1 tablespoon)
- 12 ounces frozen chopped spinach, thawed and squeezed dry
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 2 cups water
- 1 can (15 ounces) fire-roasted diced tomatoes in their juices
- 1 can (8 ounces) no salt added tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked brown rice, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese (or substitute with Monterey Jack or mozzarella for a milder flavor)
For serving:
- Chopped fresh cilantro or parsley
- Greek yogurt (optional)
Instructions:
- Cook the Meat and Onions: In a Dutch oven or similar pot, heat the olive oil over medium-high heat. Add the ground turkey and onion. Break the meat into small pieces with a wooden spoon or spatula. Cook and stir until the meat is browned and fully cooked through, and the onion is tender, about 7 minutes.
- Add Seasonings and Vegetables: Stir in the Italian seasoning, cumin, salt, pepper, and minced garlic. Cook until the garlic is fragrant, about 1 minute. Add the spinach, breaking apart any clumps. Mix in the diced red and green bell peppers.
- Add Liquids and Rice: Pour in the water, tomatoes, tomato sauce, Worcestershire sauce, and rinsed brown rice. Stir to combine all ingredients evenly.
- Simmer the Casserole: Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let cook for 30 minutes. Uncover, stir the mixture, scraping up any rice sticking to the bottom. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
- Finish with Cheese: Remove the pot from the heat. Uncover and stir the casserole. Sprinkle the cheddar and pepper jack cheeses over the top. Cover and let sit off the heat for 10 minutes to melt the cheese.
- Broil for a Golden Top: Optionally, for a golden cheese crust, place the dish under the broiler for 1-2 minutes. Watch carefully to prevent burning.
- Serve: Garnish the casserole with fresh chopped cilantro or parsley. Serve warm, with a dollop of Greek yogurt if desired.
Stuffed Pepper Casserole is a delightful dish that’s sure to satisfy your family’s craving for something warm and comforting. It’s packed with flavor, easy to make, and even easier to clean up, making it an ideal recipe for busy evenings.