Stuffed Pepper Casserole : The Ultimate Easy Family Dinner

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Are you searching for a delicious, healthy dinner that’s family-friendly, easy to make, and packed with flavor? This Stuffed Pepper Casserole checks every box perfect for busy weeknights, meal-prepping, or whenever you crave classic stuffed peppers made even simpler. You get all the best flavors (juicy meat, tender rice, and sweet bell peppers) in one easy, cheesy bake, without the fuss of stuffing single peppers.

Whether you’re looking for dinner ideas for a family, cheap dinners you can make in under an hour, or a healthy dish with plenty of hidden veggies, this casserole will become a go-to favorite!

Ingredient List

Here’s what you need to create this wholesome weeknight casserole. All common kitchen tools are linked to our recommended affiliate picks for ease.

Step-by-Step Instructions

1. In a Dutch oven or sturdy deep pot, heat olive oil over medium-high. Add the turkey and onion, breaking up the meat. Sauté until browned and onions are tender, about 7 minutes.
2. Sprinkle in Italian seasoning, cumin, salt, and pepper. Add minced garlic using a garlic press; cook for 1 minute until fragrant.
3. Mix in thawed spinach. Break up any clumps.
4. Add diced bell peppers, water, tomatoes, tomato sauce, Worcestershire, and brown rice. Stir well.
5. Bring mixture to a boil, then reduce heat to simmer. Cover and cook 30 minutes.
6. Uncover, stir, and scrape any rice from the pot’s bottom. Re-cover and continue simmering 10–15 minutes, until rice is tender.
7. Remove from heat and stir. Taste and adjust seasoning.
8. Sprinkle shredded cheeses over the top, re-cover, and let sit 10 minutes to melt.
9. For a golden, cheesy top, broil uncovered for 1–2 minutes (optional).
10. Serve warm, garnished with cilantro or parsley. Add a dollop of Greek yogurt if desired.

Helpful Tips

• Squeeze spinach dry to prevent excess moisture.
• Use measuring cups for perfect rice.
• Swap proteins: chicken or lean beef work great.
• Make it dairy-free by omitting cheese or using vegan alternative.
• Short on time? Prep ingredients ahead or use pre-chopped frozen peppers.
• Double the batch and freeze leftovers for meal prep!

Equipment List

• Dutch oven / pot
• Frying pan
• Kitchen utensils
• Cutting board
• Chef’s knives
• Mixing bowls
• Measuring cups and spoons
• Garlic press

FAQ: Stuffed Pepper Casserole

Can you freeze this casserole?

Absolutely! Let it cool, transfer to an airtight container, and freeze up to 3 months. Reheat in the oven until hot.

Do I have to use ground turkey?

No ground chicken, lean beef, or even a plant-based meat substitute make this casserole just as tasty.

What rice works best?

Brown rice delivers extra fiber and a chewy texture, but white rice or quick-cook rice can also be used with adjusted cooking time.

Can I add more vegetables?

Definitely! Zucchini, mushrooms, or carrots add even more nutrients and flavor.

How do I make this spicy?

Add diced jalapeños or a pinch of red pepper flakes with the spices for extra kick.

conclusion

Make dinnertime stress-free and delicious with this easy Stuffed Pepper Casserole! Try it out, share your creation, and don’t forget to check out our recommended kitchen tools for the best cooking experience.

Stuffed Pepper Casserole : The Ultimate Easy Family Dinner

Print Recipe

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All the flavor of classic stuffed peppers in an easy, cheesy, one-pot casserole. Perfect for weeknights and family dinners. Customizable and packed with hidden veggies.

• Author: Alice
• Prep Time: 15
• Cook Time: 55
• Total Time: 70
• Yield: 6
• Category: Casserole
• Method: One-Pot
• Cuisine: American
• Diet: Gluten Free

Ingredients

1 tablespoon extra virgin olive oil

1 pound ground turkey (or chicken/lean beef)

1 medium yellow onion, chopped

1 tablespoon Italian seasoning

2 teaspoons ground cumin

1 teaspoon kosher salt

½ teaspoon ground pepper

3 cloves garlic, minced (about 1 tablespoon)

12 ounces frozen chopped spinach, thawed with as much water squeezed out as possible

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

½ cup shredded cheddar cheese

½ cup shredded pepper jack cheese (use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar)

For serving: chopped fresh cilantro or parsley; Greek yogurt

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Instructions

1. In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.

2. Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it’s fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.

3. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.

4. Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.

5. Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you’d like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

Notes

To freeze: Cool completely and transfer to an airtight container. Freeze up to 3 months. Reheat in oven or microwave before serving.

For extra vegetables, add diced zucchini, carrots, or mushrooms.

Use plant-based ground meat for a vegetarian option.

Swap white rice for brown rice and reduce cooking time to 15-20 minutes total.

For a spicier version, add diced jalapeños or red pepper flakes.

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