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Overhead photo of a metal skillet full of the stuffed pepper casserole. It's made with ground turkey, rice, tomato sauce, red and yellow bell peppers and topped with melted cheese. A wooden serving spoon is in the skillet.
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4.45 from 80 votes

Stuffed Pepper Casserole

Classic stuffed peppers get a makeover in this easy to make casserole!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Skillet + One Pot Meals
Cuisine: American
Keyword: casserole, skillet, stuffed pepper casserole, stuffed peppers
Servings: 4 -5 servings
Author: Danae Halliday

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

Calories: 413kcal | Carbohydrates: 40g | Protein: 43g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 564mg | Fiber: 7g | Sugar: 8g