Spread the love

Cheesy Stuffed Pepper Casserole Recipe

Growing up, one of my most cherished family meals was my grandmother’s stuffed peppers; they were vibrant, rich, and oh-so-satisfying. Whenever I walked through her kitchen door, the aroma wafting from those bubbling, colorful peppers ignited my appetite and my spirit. As the years went by and life got busier, I found myself longing for that same comforting dish but craved an option that was quicker and easier to prepare. That’s when the idea of the Cheesy Stuffed Pepper Casserole was born a way to capture all the flavors of those beloved stuffed peppers but in a form that can feed my family on a weeknight without all the fuss. This recipe has become not only a staple in my kitchen but also a warm tradition that helps bring us together for shared meals, laughter, and stories.

What Makes This Recipe Special

What sets this Cheesy Stuffed Pepper Casserole apart is its combination of convenience and incredible flavor. It’s healthier than traditional stuffed peppers, thanks to the lean ground turkey and an abundance of veggies. The cheddar cheese adds a delightful creaminess that melts in your mouth, and the one-dish nature of the casserole means less cleanup, making it a favorite among busy families. Plus, it’s endlessly adaptable change up the ingredients to suit your family’s tastes or what you have on hand! I know you and your loved ones will enjoy it just as much as my family does.

Ingredients You’ll Need

For the Casserole

1 pound ground turkey (or beef)
1 cup uncooked rice (white or brown)
1 can (15 oz) diced tomatoes, undrained
1 cup chicken or vegetable broth
3 bell peppers (any color), diced
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
Salt and pepper to taste

For the Topping

1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)

Quality Tip: Fresh bell peppers not only enhance the flavor but also add a lovely pop of color to the dish. Feel free to mix colors for visual appeal!

How to Prepare This Recipe

Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground turkey, breaking it into small pieces until no longer pink, about 5-7 minutes. Drain excess fat.
Add onion and garlic to the skillet, sautéing for 2-3 minutes until they’re translucent and fragrant.
Incorporate the diced tomatoes, broth, rice, and seasonings (oregano, chili powder, salt, and pepper). Stir well to combine.
Next, fold in the diced bell peppers. This adds a crunchy texture that beautifully contrasts with the cheese later.
Transfer the mixture into a greased 9×13 inch casserole dish, spreading it evenly.
Cover with foil and bake in the preheated oven for 30 minutes. This allows the rice to absorb the flavors and cook through.
After 30 minutes, remove the foil, sprinkle the shredded cheddar cheese evenly on top, then return to the oven. Bake uncovered for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Tips & Recipe Variations

Use Leftover Rice: If you have leftover rice, you can skip the cooking step and simply add it into the mixture before baking.
Vegetarian Option: Replace turkey with black beans or lentils for a hearty vegetarian dish.
Spice It Up: For a bit of heat, consider adding diced jalapeños or a sprinkle of red pepper flakes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Best Ways to Serve

This Cheesy Stuffed Pepper Casserole pairs beautifully with a simple side salad or some garlic bread for a complete meal. Drizzle a bit of balsamic glaze on your salad for a tangy kick that balances out the cheesy richness. For drinks, consider serving it with some chilled lemonade or a light red wine to complement the flavors of the dish.

Common Questions

Can I make this recipe ahead of time?

Yes! You can prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Can I freeze the leftovers?

Absolutely! This casserole freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the fridge before reheating.

What can I use instead of ground turkey?

Ground beef, chicken, or even a meat substitute for vegetarian options like lentils or plant-based crumbles all work well.

How do I prevent the dish from becoming watery?

Ensure to use uncooked rice and drain excess liquid from the diced tomatoes before adding them to the mixture. This should help keep the casserole from becoming too soggy.

Can I make this dairy-free?

Yes, you can substitute non-dairy cheese or omit the cheese entirely and add a bit of nutritional yeast for flavor.

Conclusion

This Cheesy Stuffed Pepper Casserole has become more than just a recipe for me it’s a cherished reminder of family, warmth, and sustenance. Each time I prepare it, I feel connected to my roots, knowing I’m carrying on the traditions that mean so much. I encourage you to try making it; gather your family around the table, and let the comforting flavors work their magic. I can’t wait to hear how your experience turns out feel free to share your results!

“A delightful dish that combines my love for traditional stuffed peppers with the simplicity of a casserole. The kids devoured it!” – Happy Recipe Tester