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Switch up traditional stuffed peppers and make this easy stuffed casserole instead! All the flavors you love about stuffed peppers, but made in one pan and on the table in 30 minutes.
This green chile chicken and rice casserole is another easy and delicious casserole you have to try!
This post and recipe have been updated since it was originally published on 9/26/2014
Stuffed peppers are one of my go-to dinners when I can’t decide what to make. I love that you can stuff them with almost any combination of flavors and ingredients that you like. One of my favorite stuffed pepper recipes are these Taco Stuffed Peppers.
My only complaint about stuffed peppers is that they do take a while to bake since you’re roasting a whole pepper. On days where you’re short on time or when you’re looking to change up the stuffed pepper routine, try making this stuffed pepper casserole instead! It’s all made in one pan and primarily cooks on the stove top.
Ingredients Notes
- Ground turkey – I recommend using 93/7% lean ground turkey.
- Yellow onion – You can also use a white onion or sweet onion.
- Garlic – Use fresh garlic and either mince it with a knife or grate it with a microplane grater.
- Bell peppers – Any color bell peppers can be used.
- Italian seasoning, dried oregano, smoked paprika – Flavorful spice blend.
- Canned diced tomatoes – Use fire roasted tomatoes for a slightly smoky flavor.
- Tomato sauce – If you don’t have tomato sauce, try using pizza sauce or marinara sauce.
- Balsamic vinegar – Balances the acidity of the tomatoes and enhances their flavor.
- Cooked brown rice – White rice can be used as well.
- Colby Jack or cheese of choice – Grate the cheese yourself for the best flavor and consistency when it melts.
How to Make Stuffed Pepper Casserole
Unless you want to transfer this casserole into a casserole dish, you can make it entirely in an oven safe skillet. Start by sauté the onion, garlic, peppers and ground turkey together with some olive oil.
Season the mixture with all of the spices and cook everything until the turkey is crumbled and no longer pink. Add in the diced tomatoes, tomato sauce, balsamic vinegar and rice, then stir everything together.
At this point you can top the casserole with the shredded cheese and a piece of foil or a lid and bake it in the oven until for about 15 minutes. Remove the foil or lid and broil for a few minutes so that the cheese gets lightly browned and crisp.
Time Saving Tip
If you don’t have any leftover cooked rice and don’t have the time to cook any, I recommend buying a couple packages par-cooked rice that you heat up in the microwave for a couple minutes. I use these frequently and they’re a great time saver.
Stuffed Peppers Casserole FAQs
Yes, lean ground beef will work great in place of the ground turkey. You can also use ground chicken or even a mixture of Italian turkey/chicken sausage along with ground turkey.
White rice, quinoa, farro or pretty much whatever whole grain you like can be used.
No. If you want to skip the baking, cover the pan with a lid and simmer on low for about 15 minutes or until it thickens.
Add the cheese on top and cook for another 5 minutes or until it melts. The only difference between baking and not will be that you won’t have the crisp cheese on top from broiling.
Storage, Freezing, Reheating
Storage – The casserole will keep in an airtight container in the fridge for up to 4 days.
Freezing – You can freeze stuffed pepper casserole. Cool it completely before storing it in the freezer for up to 3 months.
Reheating – If frozen, let it defrost in the refrigerator overnight. Reheat it in a skillet on the stove over medium heat until it’s hot. You can also reheat individual servings in the microwave.
More Stuffed Peppers Recipes
- Creamy, Chicken, Spinach and Rice Stuffed Peppers
- Mediterranean Stuffed Peppers
- Cheesy Broccoli, Chicken and Rice Stuffed Peppers
- Buffalo Chicken Stuffed Peppers
Did you make this Stuffed Pepper Casserole? I’d love if you’d leave a recipe rating and review below.
Stuffed Pepper Casserole
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 yellow onion, diced
- 3 cloves garlic, grated or minced
- 2 bell peppers, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika optional
- Kosher salt and fresh ground black pepper to taste
- 15 ounce can diced tomatoes
- 8 ounce can tomato sauce
- 1 tablespoon balsamic vinegar
- 2 cups cooked brown rice
- 1/2 cup shredded Colby Jack cheese or cheese of choice
Instructions
- Preheat oven to 375° F. Heat the olive oil in a large skillet sprayed over medium-high heat. Add in the onion, garlic, peppers and ground turkey and crumble it. Season with salt, pepper, Italian seasoning, oregano and smoked paprika. Sauté for 5-7 minutes or until the turkey is no longer pink and the vegetables have softened.
- Add in the balsamic vinegar, diced tomatoes, tomato sauce and rice and stir everything together. Top with the shredded cheese then cover the skillet with a lid or a piece of foil and place the skillet in the oven.
- Bake for 15 minutes covered then remove the foil and bake another 5 minutes uncovered. Top the casserole with chopped parsley if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have fixed your stuffed pepper casserole recipe 2 times. We loved it, my husband wanted a little more rice in it. Otherwise , made it like the recipe.
Thanks for trying the casserole Janice and I’m glad you and your husband like it! Reading your comment made me realize I haven’t made it in a while, looks like I’ll be adding it to this week’s menu! :-)
I love stuffed peppers, and this casserole is even easier to make! Love it!
Thanks Meggan! It’s definitely easier and still has all the flavor!
My mom used to make stuffed peppers all the time too and I would always think the same thing! More filling! Love love love this!
Thanks Ashley! Those were my exact thoughts too!
I make stuffed peppers often in the summer, but never thought to turn them into a casserole. What a great way to transition into fall comfort food.
Thanks Erin! Nothing beats a good casserole in the fall to warm you up!
This looks delicious. Your photos are fantastic!
Thanks Jeff! :-)
So much easier to eat and faster to make as well – clever!
Thanks Melanie! Nothing beats easy to make meals!
I need it, I want it, I must have it. This looks amazing. I could eat it up all my lonesome.
Haha! Thanks Kim. I probably ate more than one serving myself, it’s so good!
This is such a great idea! All the great flavor of a stuffed pepper, but easier!
Exactly Erin! Anything to make weeknight dinners easier!
So I just tried stuffed peppers for the first time! I know, I’m so behind the times fora a food blogger. BUT I love how easy your casserole version is! Just what I want for dinner! Pinned :)
Thanks Taylor! I’m glad you gave stuffed peppers a try, I love them! Hope you give this casserole version a try, it’s so easy. Have a great weekend lady!