Stuffed Pepper Casserole

Some nights I have my act together. Most nights I make this Stuffed Pepper Casserole. Free-form and easy-going, this recipe takes the classic flavors and ingredients of stuffed peppers, then turns them into cheesy, healthy comfort food that cooks in one pot. “Unstuffed pepper casserole” would be a fitting name for it too.

A forever fan of all-in-one meals—meaning single recipes that provide servings of lean protein, whole grains, AND vegetables alike, so you don’t have to fuss with a side if you aren’t in the mood—my love of stuffed vegetable recipes is well-documented here.

Let’s take stuffed peppers. I have a version for every mood!

Stuffed Peppers For When You’re Feeling Polished: Mexican Stuffed Peppers; Italian Stuffed Peppers; Quinoa Stuffed Peppers. These recipes are easy, healthy, and tie the total dinner package with a tidy, knife-and-fork, bell pepper bow.

Why You’ll Love This Recipe

This Stuffed Pepper Casserole brings together the comforting essence of a classic stuffed pepper but in a simplified, one-pot form. It’s a hearty meal that’s both nutritious and delicious, boasting lean protein, whole grains, and vibrant vegetables. Plus, it’s a breeze to prepare and allows for endless customization to suit your taste.

Kitchen Equipment You’ll Need

• Dutch oven or a similar deep, sturdy pot
• Wooden spoon or spatula
• Measuring spoons and cups

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground turkey (or ground chicken or lean ground beef)
• 1 medium yellow onion
• 1 tablespoon Italian seasoning
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1/2 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
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese (use Monterey Jack or mozzarella for a milder flavor; or swap in additional cheddar)
• For serving: chopped fresh cilantro or parsley; Greek yogurt

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.

Tips for Success

• Ensure the spinach is well-drained to avoid excess moisture in the casserole.
• Let the casserole sit covered off the heat to allow the flavors to meld and the rice to soften further.

Additional Tips or Variations

• For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes.
• Experiment with different cheese blends for varied flavors.
• Use quinoa instead of brown rice for a higher protein option.

Nutritional Highlights (Per Serving)

This casserole is rich in protein, fiber, and essential vitamins, offering a balanced meal that supports a healthy lifestyle.

Frequently Asked Questions (FAQ)

• Can I make this dish vegetarian? Yes, simply omit the meat and add more veggies or a meat substitute like tofu or lentils.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Can I use fresh spinach instead of frozen? Absolutely! Just sauté it with the meat and onion until wilted.

Conclusion

This Stuffed Pepper Casserole is a delightful twist on a classic favorite that’s perfect for any night of the week. It’s nutritious, simple to make, and incredibly satisfying. I invite you to try it out and share your experiences. Enjoy every comforting bite!