No stuffing is required for this delicious and easy dish that will have everyone coming back for seconds!
I was never a fan of stuffed peppers growing up because I didn’t like peppers. Even the filling—as good as it might have been—turned me off because of the pepper smell and taste. Fast-forward many decades, and I now keep a bag of colorful mini bell peppers in my fridge at all times. I’ve even stuffed them! But this is the first time I tried a stuffed pepper casserole recipe, and I have to admit I’m hooked.
You can absolutely use mini bell peppers in this dish if that’s what you have on hand. I used an entire bag of them when I made it, and all I can say is wow. My cute little peppers were a vibrant mix of red, orange, and yellow. I’m still not a big fan of the green ones, so I stick with the sweeter ones. But you do you!
The sweetness of those peppers is the perfect foil for the deeply savory combo of turkey, onions, and garlic. The medley of seasonings keeps things mild but flavorful, and the diced tomatoes and Worcestershire sauce add bright acidity. Then the cheese brings in an ooey-gooey layer of creaminess. All in all, this dish is delicious and satisfying—and it comes together in just over an hour. It has become my weekend dinner staple.
Tips for a tailored casserole
One of the best things about this recipe is how easy it is to tailor to your tastes. You can add chili powder and replace the Worcestershire sauce with salsa for a Tex-Mex version. Sub in tomato or marinara sauce for the Worcestershire, opt for Italian seasoning instead of cumin, and use mozzarella or provolone and Parmesan cheese for a culinary trip to Italy. You can also add veggies to this casserole if you like. I’ve included sliced mushrooms, yellow squash, eggplant, and zucchini. I love the different textures and flavors those vegetables bring.
How do I store leftovers?
Allow the stuffed pepper casserole to cool slightly, but do not leave it at room temp for more than 2 hours. Cover leftovers or transfer them to an airtight container and store them in the fridge for up to 4 days. After chilling, you can freeze the casserole in a freezer-safe container or zippered bag for up to 3 months. Defrost it overnight in the refrigerator before reheating in the microwave or oven.
Serving suggestions
Serve this stuffed pepper casserole with a Peach Burrata Salad for an Italian vibe or this 7-Layer Salad for summer picnic energy. Hungarian Mushroom Soup leans into the European tradition of stuffed peppers, but go with Instant-Pot Black Bean Soup if you’re aiming for a Tex-Mex meal. No matter how you start your meal, finish strong with Lemon Cookies and Fruit Kabobs.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 pound lean ground turkey or lean ground beef
- 3 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1 can diced tomatoes (15 ounces)
- 1 cup long-grain white rice uncooked
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded reduced-fat cheese
- Chopped parsley optional, for garnish
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Add diced onions, red bell peppers, and green bell peppers. Sauté for approximately 3 minutes, or until softened. Next, incorporate the ground turkey and minced garlic, cooking until the meat is browned and crumbled.
- Stir in dried oregano, dried parsley, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to combine flavors.
- Add the diced tomatoes, uncooked rice, chicken broth, and Worcestershire sauce. Stir thoroughly and bring the mixture to a boil.
- Pour the mixture into a casserole dish. Cover with foil and bake in the preheated oven until the rice is tender and the liquid has been absorbed, about 40 minutes.
- Remove the foil and sprinkle the shredded cheese evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley if desired and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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