Stuffed Pepper Casserole Recipe | Hearty & Flavorful Dinner
I just made this cozy stuffed pepper casserole recipe and I’m excited to tell you all about it. I love how it takes everything I enjoy in stuffed peppers and transforms it into one easy-one-pot dinner. The flavors are rich, comforting and familiar, yet it comes together so simply.
As someone who often scrambles for something satisfying on weeknights, this dish really hit the mark. Let me walk you through how I made it and why it works so well — and you can also enjoy similar comfort dishes like this best chicken pot pie soup recipe.
Ingredients
Here are the ingredients with measurements, explanation and my little pro-tips:
- 1 tablespoon extra-virgin olive oil — A good quality oil adds flavor and helps the meat brown nicely.
- 1 pound ground turkey (or ground chicken or lean ground beef) — I picked turkey for a lean, healthier twist; beef works if you prefer richer flavor.
- 1 medium yellow onion — The onion gives sweetness and a nice base flavor; chop it medium-fine so it melts into the casserole.
- 1 tablespoon Italian seasoning — A blend of herbs gives that classic stuffed pepper aroma without needing separate herbs.
- 2 teaspoons ground cumin — Add warm, slightly smoky depth; don’t skip it.
- 1 teaspoon kosher salt — To season the whole dish; adjust to taste if using other meats.
- ½ teaspoon ground pepper — Adds subtle heat; use freshly ground for better bite.
- 3 cloves garlic, minced (about 1 tablespoon) — Fresh garlic is far better than the pre-minced kind; it gives a bright flavor.
- 12 ounces frozen chopped spinach, thawed and as much water squeezed out as possible — The spinach sneaks in extra greens; removing excess water prevents a watery casserole.
- 1 red bell pepper, cored and diced — Brings sweetness and vibrant color.
- 1 green bell pepper, cored and diced — Gives a fresh, slightly grassy note and balances color.
- 2 cups water — Needed for cooking the rice and melding all the ingredients together.
- 1 (15-ounce) can fire-roasted diced tomatoes in their juices — The fire-roasted version gives slightly smoky tomato flavor; the juices help cook the rice.
- 1 (8-ounce) can tomato sauce (no salt added) — A smooth sauce to bind everything and bring that classic stuffed pepper sauce taste.
- 1 tablespoon Worcestershire sauce — A little umami boost that deepens the flavor beyond typical stuffed pepper ingredients.
- 1 cup uncooked brown rice, rinsed and drained — Using brown rice adds fiber and nutrients and takes on the flavors of the dish.
- ½ cup shredded cheddar cheese — Sharp cheddar gives bold cheesy flavor.
- ½ cup shredded pepper jack cheese (or use Monterey Jack or mozzarella for a milder option) — The pepper jack gives a little kick; a milder cheese can be substituted.
- For serving: chopped fresh cilantro or parsley; Greek yogurt — Fresh herbs brighten the dish, and a dollop of Greek yogurt adds creamy tang.
Note: Serves about 6
Variations
Want to tweak it? Here are some great alternatives and add-ins:
- Dairy-free: Skip the shredded cheeses and use a plant-based cheese alternative or omit cheese entirely and top with avocado slices.
- Sugar-free / low carb: Substitute the brown rice with cauliflower rice and drain the diced tomatoes (omit the extra water) for a lighter version.
- Vegetarian: Replace the ground turkey with two 15-ounce cans of reduced-sodium white beans, added after the spinach.
- Flavor-enhancing add-ins: Try stirring in chopped zucchini or mushrooms for extra veggies; add a pinch of smoked paprika for a smokier twist.
You may also love a warm and cozy creamy chicken and rice soup recipe if you enjoy hearty meals like this.
Cooking Time
- Prep Time: 5 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 5 minutes
Equipment You Need
- Dutch oven or large deep skillet — For sautéing the meat and veggies and cooking the casserole in one pot.
- Wooden spoon or spatula — To break up the meat and stir everything together.
- Measuring cups and spoons — For accurate measurements of ingredients like rice, water, seasonings.
- Knife and cutting board — To dice the bell peppers and onion cleanly.
- Colander or strainer — To rinse the brown rice and drain the spinach after thawing.
How to Make Stuffed Pepper Casserole
Sauté the meat and onion
I heat the oil in my Dutch oven over medium-high, add the ground turkey and onion, and break the meat into small pieces until it’s fully browned and the onion is soft (about 7 minutes).
Add the seasonings, spinach, peppers and liquids
Then I stir in the Italian seasoning, cumin, salt, pepper and garlic until fragrant (just around 1 minute). I add the thawed, drained spinach, then green and red bell peppers, water, diced tomatoes (with juices), tomato sauce, Worcestershire sauce and brown rice — stirring to combine everything.
Simmer until rice is tender and top with cheese
I bring the mixture to a boil, reduce heat to simmer, cover and cook for 30 minutes. Then I uncover, stir, recover, and continue cooking another 10-15 minutes until the rice is tender.
Finally I remove from heat, sprinkle cheddar and pepper jack cheese over the top, cover and let the cheese melt for about 10 minutes. If I want a golden crust, I sometimes pop it under the broiler for a minute.
Additional Tips for Making this Recipe Better
Here are a few things I learned while making this:
- I always squeeze as much water as possible from the spinach after thawing — it prevents the casserole from becoming watery.
- I found that rinsing the brown rice ahead of time not only helps remove excess starch but prevents it from sticking to the pot.
- When the rice is nearly tender but still a little chewy, I remove the lid and let it cook uncovered for the last few minutes—that step gives a better texture.
- If you like a crispier top, I like to switch to the broiler for a short minute with the pot uncovered — just keep an eye so it doesn’t burn.
- I often leave a little extra cheese on top because I love the gooey cheesiness that holds everything together.
How to Serve Stuffed Pepper Casserole
Serving this dish is fun and flexible. I scoop generous portions into bowls or onto plates, then sprinkle chopped fresh cilantro or parsley for a burst of fresh green color. A dollop of Greek yogurt on the side adds creamy tang and balances the richness.
If you want to get fancy, I garnish with a wedge of lime or some sliced jalapeño for extra heat. Presenting it in the pot keeps things rustic and homey, but plating individually gives a nice finished look for guests.
Nutritional Information
Here are the approximate nutrients per serving (based on 6 servings):
- Calories: ~263 kcal
- Protein: ~27 g
- Carbohydrates: ~21 g
- Fat: ~8 g
Make Ahead and Storage
Storing
You can store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
Freezing
It freezes well in a freezer-safe container for up to 3 months. When you’re ready to eat it again, thaw it overnight in the fridge.
Reheating
To reheat, I warm it gently in a Dutch oven over medium-low until hot, or use a microwave if I’m in a hurry. Add a splash of water or broth if it seems dry.
Why You’ll Love This Recipe
Here are a few reasons you’ll want to make this again and again:
- One-pot convenience: It all cooks in a single Dutch oven or skillet, meaning fewer dishes and less clean-up.
- Balanced and nutritious: With lean protein, whole grain brown rice, veggies and cheese, it hits both comfort and health.
- Flexible and adaptable: You can easily swap ingredients for vegetarian, dairy-free or low-carb versions and still get great results.
- Family-friendly and comforting: The flavors are familiar—cheese, peppers, rice—so it works well for weeknight dinners with both kids and adults.
- Great for leftovers or meal prep: It reheats really well, making it perfect to cook once and enjoy all week instead of starting fresh each night.
Stuffed Pepper Casserole Recipe
Ingredients
Method
- I heat the oil in my Dutch oven over medium-high, add the ground turkey and onion, and break the meat into small pieces until it’s fully browned and the onion is soft (about 7 minutes).
- Then I stir in the Italian seasoning, cumin, salt, pepper and garlic until fragrant (just around 1 minute). I add the thawed, drained spinach, then green and red bell peppers, water, diced tomatoes (with juices), tomato sauce, Worcestershire sauce and brown rice — stirring to combine everything.
- I bring the mixture to a boil, reduce heat to simmer, cover and cook for 30 minutes. Then I uncover, stir, recover, and continue cooking another 10-15 minutes until the rice is tender. Finally I remove from heat, sprinkle cheddar and pepper jack cheese over the top, cover and let the cheese melt for about 10 minutes. If I want a golden crust, I sometimes pop it under the broiler for a minute.
Notes
- I always squeeze as much water as possible from the spinach after thawing — it prevents the casserole from becoming watery.
- I found that rinsing the brown rice ahead of time not only helps remove excess starch but prevents it from sticking to the pot.
- When the rice is nearly tender but still a little chewy, I remove the lid and let it cook uncovered for the last few minutes—that step gives a better texture.
- If you like a crispier top, I like to switch to the broiler for a short minute with the pot uncovered — just keep an eye so it doesn’t burn.
- I often leave a little extra cheese on top because I love the gooey cheesiness that holds everything together.