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Cheesy Stuffed Pepper Casserole

A quick and easy version of traditional stuffed peppers, loaded with ground turkey, bell peppers, and topped with melted cheddar cheese, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 pound ground turkey (or beef) Lean ground meat for a healthier option.
  • 1 cup uncooked rice (white or brown) Use leftover rice to skip the cooking step.
  • 1 can diced tomatoes, undrained (15 oz) Make sure to drain excess liquid.
  • 1 cup chicken or vegetable broth
  • 3 pieces bell peppers (any color), diced Mix colors for visual appeal.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • to taste Salt and pepper
For the Topping
  • 1 cup shredded cheddar cheese Can be substituted with non-dairy cheese.
  • to taste Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Add onion and garlic to the skillet, sautéing for 2-3 minutes until they’re translucent and fragrant.
  4. Incorporate the diced tomatoes, broth, rice, and seasonings (oregano, chili powder, salt, and pepper). Stir well to combine.
  5. Fold in the diced bell peppers.
  6. Transfer the mixture into a greased 9×13 inch casserole dish, spreading it evenly.
Cooking
  1. Cover with foil and bake in the preheated oven for 30 minutes.
  2. Remove the foil, sprinkle the shredded cheddar cheese evenly on top, then return to the oven.
  3. Bake uncovered for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
  4. Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Notes

This casserole pairs well with a simple side salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, let it cool completely before transferring to a freezer-safe container.