Stuffed Pepper Casserole Recipe

Ben Carraoli

Stuffed Pepper Casserole Recipe

I just made this cozy casserole 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.

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Prep Time 5

Cook Time 1

Servings: 6

Ingredients Method Notes

Ingredients

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.

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.