Stuffed Pepper Casserole

All the flavors of stuffed peppers without the hassle! This Stuffed Pepper Casserole combines ground turkey, bell peppers, brown rice, and melty cheese in one easy, comforting dish.

this Recipe

I have a love-hate relationship with stuffed peppers. Love the flavors? Absolutely. Hate the process? With every fiber of my being.

I remember the first time I tried making them from scratch—hyped up, feeling like some kind of culinary genius. I bought the perfect bell peppers, carefully sliced the tops off, scooped out the insides, and then… realized I hadn’t pre-cooked the rice. No big deal, right? Wrong. I ended up with a weird half-cooked mess. The peppers were shriveled, the filling was crunchy (not in a good way), and I seriously considered ordering takeout.

That’s when I gave up on stuffing peppers and just threw everything in a pot instead. And boom—this Stuffed Pepper Casserole was born. Same cozy, saucy, cheesy goodness, but way less effort. I’ve never looked back.

Why You’ll Love This Stuffed Pepper Casserole Recipe?

• No tedious stuffing required. You don’t need to play Jenga with your bell peppers—just toss everything in a pot and let it do its thing.
• Perfectly balanced flavors. The sweetness of the peppers, the richness of the ground turkey, and the smoky fire-roasted tomatoes come together beautifully.
• One pot = fewer dishes. Do I really need to elaborate?
• Leftovers? Even better. The flavors deepen overnight, making this a fantastic meal prep option.
• Cheese. Do I need to explain why this is a win?

Ingredient Notes:

Here’s what makes this Stuffed Pepper Casserole a total game-changer:

• Ground Turkey (or Beef/Chicken): Turkey keeps it lean, beef adds richness, and chicken is the best of both worlds. Pick your fighter.
• Bell Peppers: Red and green for that sweet-meets-savory balance. Feel free to use yellow or orange if that’s what’s hanging out in your fridge.
• Brown Rice: Nutty, hearty, and it holds up like a champ in the casserole. White rice works too, just adjust the liquid!
• Fire-Roasted Tomatoes: Regular diced tomatoes work fine, but fire-roasted ones? They just hit different.
• Worcestershire Sauce: This sneaky little ingredient gives the dish a deeper, richer flavor. Don’t skip it!
• Spinach: Adds extra nutrients without making a scene. It blends right in, so even picky eaters won’t notice.
• Cheddar & Pepper Jack Cheese: Cheddar brings the classic melty goodness, while pepper jack adds a subtle kick. If spice isn’t your thing, Monterey Jack is a great swap.

Pro Tip: Want to level this up? Swap the water for chicken or beef broth to add even more depth.

How To Make Stuffed Pepper Casserole?

If you can stir things in a pot, you can make this. Here’s how:

Step 1. Brown the meat.

Heat up a bit of olive oil in a big ol’ pot (Dutch oven works best). Toss in your ground meat and onions. Let them cook until the meat is nicely browned and the onions are soft and fragrant. About 7 minutes should do it.

Step 2. Get those spices in.

Add the Italian seasoning, cumin, salt, pepper, and minced garlic. Stir for a minute and enjoy that amazing aroma.

Step 3. Time for the veggies.

Dump in the spinach and diced bell peppers. Give everything a good mix. The peppers will start to soften and absorb all those delicious flavors.

Step 4. Add the liquids.

Pour in the water, fire-roasted tomatoes, tomato sauce, and Worcestershire sauce. Stir it all together. It should start looking like a big, cozy pot of goodness.

Step 5. Rice goes in.

Rinse your brown rice, then add it to the pot. Stir well, bring everything to a boil, then reduce the heat to a simmer. Cover it up and let it do its thing for about 30 minutes.

Step 6. Final stretch.

Give it another stir, cover, and let it cook for another 10-15 minutes until the rice is perfectly tender.

Step 7. Cheese makes everything better.

Remove from heat, sprinkle on the cheddar and pepper jack cheese, and let it sit for about 10 minutes so everything gets all melty and wonderful. If you want that golden, bubbly top, pop it under the broiler for a couple of minutes.

Step 8. Time to eat!

Garnish with fresh parsley or cilantro and serve warm. A little dollop of Greek yogurt on top? Chef’s kiss!

Storage Options:

This casserole is meal-prep gold.

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, then transfer to a freezer-safe container. It’ll keep for up to 3 months.
• Reheating: Microwave it, or pop it in the oven at 350°F until warmed through. If it’s looking dry, add a splash of water or broth before heating.

Variations and Substitutions:

Feeling creative? Here’s how you can switch things up:

• Swap the rice. Quinoa, white rice, or cauliflower rice can all work. Just adjust cooking times.
• Make it vegetarian. Skip the meat and toss in some black beans or lentils instead.
• Crank up the heat. Add red pepper flakes or use spicy sausage instead of ground turkey.
• Experiment with cheese. Smoked gouda, mozzarella, or even a bit of feta can take this to another level.

What to Serve with Stuffed Pepper Casserole?

This dish is a meal in itself, but if you want to round things out, here are some killer pairings:

• Garlic bread – Because soaking up that sauce is non-negotiable.
• Side salad – A crisp Greek or Caesar salad adds a fresh contrast.
• Roasted veggies – Zucchini, asparagus, or Brussels sprouts would be perfect.
• Soup starter – A bowl of tomato soup before diving into this? Yes, please.

Frequently Asked Questions:

Can I make this in a slow cooker?
Totally! Brown the meat and onions first, then toss everything (except the cheese) into the slow cooker on LOW for 4-5 hours. Stir in the cheese at the end.

Can I use white rice instead of brown?
Yep! Just reduce the liquid by about ½ cup and start checking for doneness around the 20-minute mark.

Is this meal prep friendly?
Absolutely. It reheats like a dream, making it perfect for busy weeknights.

This Stuffed Pepper Casserole is everything I love about stuffed peppers—without any of the extra work. It’s cozy, packed with flavor, and ridiculously easy to make.

Try it out and let me know what you think! Did you put your own spin on it? Leave a comment—I need to hear about it!

Keep the Flavor Coming – Try These:

French Onion Chicken Bake

Southern Chocolate Cobbler

Beef And Barley Soup

Stuffed Pepper Casserole

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

At first sight, the Stuffed Pepper Casserole may appear as just another dish but one taste tells a different tale. It's more than food; it's like being embraced by warmth through a meal. Each layer harmonizes perfectly with ground meat and vibrant bell peppers providing bursts of flavor complemented by the texture of brown rice. When you think it can't possibly get any better a velvety blanket of melted cheese wraps everything in a comforting embrace that shines with golden goodness. It's not merely a casserole; it's an experience, in the making.

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6 Servings

Ingredients

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• 1 tbsp extra virgin olive oil
• 1 lb ground turkey chicken, or lean beef
• 1 medium-sized yellow onion
• 1 tbsp Italian seasoning
• 2 tsps ground cumin
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 3 cloves minced garlic roughly 1 tablespoon
• 12 oz frozen chopped spinach thoroughly drained
• 1 diced red bell pepper
• 1 diced green bell pepper
• 2 cups water
• 1 can 15 oz fire-roasted diced tomatoes in their juices
• 1 can 8 oz no salt added tomato sauce
• 1 tbsp Worcestershire sauce
• 1 cup uncooked brown rice rinsed and drained
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese or alternatives as mentioned above
• For serving: Fresh cilantro or parsley; Greek yogurt

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Instructions

 

1. Heat the olive oil in a Dutch oven or a sturdy pot, over medium-high heat.
2. Add the ground meat, and chopped onion and sauté until they are nicely browned which usually takes 7 minutes.
3. Now mix in the Italian seasoning, cumin, salt, pepper and minced garlic. Give it a stir for 1 minute.
4. Next, incorporate the spinach along with the red and green bell peppers.
5. Pour in some water, diced tomatoes, tomato sauce and Worcestershire sauce.
6. Add the rinsed rice to the mixture. Give it a good stir.
7. Bring everything to a boil. Then reduce the heat to simmer. Cover the pot with a lid. Let it cook for 30 minutes.
8. After that time has passed give it another stir before covering and allowing it to simmer until the rice becomes tender. This should take around 10 to 15 minutes more.
9. Once done cooking remove from heat and taste for any adjustments needed in terms of seasoning.
10. For a touch of deliciousness top your dish with some cheddar and pepper jack cheese. Let it sit for 10 minutes so that all those flavors blend together beautifully.
11. If you'd like a golden crust on top of your dish as well you can briefly broil it for that perfect finishing touch!
12. To complete this mouthwatering creation garnish, with some herbs before serving warm. Enjoy!

Notes

To make sure that this Stuffed Pepper Casserole is gluten-free it's noteworthy to pay attention to the key ingredients:

Worcestershire Sauce: Some brands of Worcestershire sauce may possess gluten so always check the label for a gluten-free certification. Alternatively, you can skim for gluten-free alternatives. Or simply omit it from the recipe.

Broth or Stock Substitutes: If you decide to use broth or stock instead of water make sure that it is specifically labeled as gluten-free. Some broths could have additives or flavorings that contain gluten.

Cheese: Most natural cheeses are generally free, from gluten. It's always an idea to check the labels, particularly on pre-shredded types. Some pre-shredded cheeses might contain caking agents emanated from sources that contain gluten.

Rice: While rice itself is naturally free from gluten there is a possibility of cross-contamination if it is processed in facilities that also handle grains containing gluten. It's advisable to pick rice brands that are certified as being thoroughly free from any whiffs of gluten.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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