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Stuffed Pepper Casserole

Stuffed Pepper Casserole

The ultimate comfort food, Stuffed Pepper Casserole combines the rich flavors of ground turkey, bell peppers, and melted cheese into a hearty dish that's perfect for any occasion. Easy to prepare and packed with nutrients, this is an easy weeknight dinner that will leave your family craving more!
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Chef's Knife
  • Saucepan
  • Cutting Board
  • Large Pot
  • Baking Sheet
  • Oven

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground turkey
  • 1 medium yellow onion
  • 1 tablespoon Italian seasoning
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 3 cloves garlic
  • 12 ounces frozen chopped spinach
  • 1 each red bell pepper
  • 1 each green bell pepper
  • 2 cups water
  • 1 15-ounce can fire roasted diced tomatoes
  • 1 8-ounce can no salt added tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup uncooked brown rice
  • ½ cup shredded cheddar cheese
  • ½ cup shredded pepper jack cheese
  • 1 serving chopped fresh cilantro or parsley For serving
  • 1 serving Greek yogurt For serving

Instructions
 

  • In a Dutch oven or similar deep, sturdy pot, heat the extra virgin olive oil over medium high.
  • Add the ground turkey and yellow 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.
  • Add the Italian seasoning, ground cumin, kosher salt, ground pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute.
  • Add the frozen chopped 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 bell pepper, green bell pepper, water, fire roasted diced tomatoes, tomato sauce, Worcestershire sauce, and uncooked brown rice. Stir to evenly combine.
  • 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.
  • Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired.
  • Sprinkle the cheddar cheese and pepper jack cheese over the top, then recover.
  • Let sit off the heat 10 minutes, until the cheese is melted.
  • 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 and a dollop of Greek yogurt.

Notes

  • Tip 1: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
  • Tip 2: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • Tip 3: To make this dish ahead, chop all the fresh veggies and brown the meat. Store them in the refrigerator in separate containers until you’re ready to prepare the casserole.
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