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Stuffed Pepper Casserole Recipe

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3.9 from 4 reviews

This Stuffed Pepper Casserole is a flavorful and comforting one-pot meal that combines ground turkey, fresh bell peppers, spinach, and brown rice simmered in a savory tomato-based sauce, topped with melted cheddar cheese. Perfectly seasoned with Italian herbs and a hint of cinnamon, this dish delivers all the deliciousness of stuffed peppers without the hassle of stuffing individual peppers. Ideal for a hearty family dinner or meal prep.

Ingredients

Main Ingredients

  • 1 ½ Tablespoons olive oil or avocado oil
  • 1 pound ground turkey
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ Tablespoons Italian seasoning
  • ½ teaspoon sea salt, plus more to taste
  • ½ teaspoon ground pepper
  • ¼ teaspoon cinnamon
  • 2–3 cups fresh baby spinach, roughly chopped
  • 2 large green bell peppers, diced (any color bell pepper will work)
  • 2 cups low-sodium vegetable broth
  • 1 15 ounce can diced tomatoes, undrained
  • 1 8 ounce can tomato sauce
  • 1 Tablespoon tamari or soy sauce (or coconut aminos)
  • 1 cup uncooked long grain brown rice (Lundberg Farm long grain brown rice recommended)
  • 1 cup shredded cheddar cheese

For Serving

  • Chopped fresh parsley (optional)

Instructions

  1. Saute: In a Dutch oven or large deep skillet, heat the oil over medium heat. Add the ground turkey, diced onion, and minced garlic. Break the turkey into small pieces as it cooks. Continue cooking for about 7-10 minutes until the turkey is browned, fully cooked through, and the onion is soft and translucent.
  2. Season and Combine: Stir in the Italian seasoning, sea salt, ground pepper, and cinnamon. Add the chopped spinach, diced bell peppers, vegetable broth, undrained diced tomatoes, tomato sauce, tamari (or soy sauce), and uncooked brown rice. Mix everything thoroughly to combine all ingredients.
  3. Simmer: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 30 minutes. After 30 minutes, uncover and stir the casserole. Cover again and continue to simmer until the rice is tender, about an additional 30 minutes. Note that cooking times may vary based on rice type; brown rice may require around 60 minutes total, while white rice cooks faster.
  4. Taste and Adjust: Remove the casserole from heat, uncover, and stir well. Taste the dish and add more salt if needed to adjust seasoning.
  5. Cheese Melt: Sprinkle shredded cheddar cheese evenly over the top of the casserole. Cover the pot with the lid and let it sit off the heat for 10-15 minutes, allowing the cheese to melt and the rice to finish tenderizing.
  6. Serve: Serve the casserole warm, garnished with chopped fresh parsley if desired for a fresh pop of color and flavor.

Notes

  • You can substitute ground turkey with ground chicken or lean ground beef, but cooking times may vary slightly.
  • Feel free to use any color bell peppers for a sweeter or milder flavor.
  • Adjust seasoning and salt according to your taste preference, especially if using a different broth or canned tomatoes with added salt.
  • For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
  • If you prefer quicker cooking, use white rice instead of brown rice, which reduces the total simmer time significantly.

Find it online: https://bitezly.com/stuffed-pepper-casserole-recipe/