Stuffed Pepper Casserole
On those evenings when dinner needs to be straightforward yet satisfying, this Stuffed Pepper Casserole comes to the rescue. It deconstructs the traditional components of stuffed peppers into a one-pot wonder that’s both cheesy and nourishing. Aptly, it could also go by "Unstuffed Pepper Casserole," given its free-form approach to the classic dish.
I have a particular fondness for meals that cleverly combine lean protein, whole grains, and vegetables into a single dish, eliminating the need for side dishes unless desired. Stuffed peppers have always been a favorite, with variations like Mexican, Italian, and Quinoa Stuffed Peppers catering to different culinary moods with their neatly packaged presentation.
Stuffed Pepper Casserole
Servings: 4-6
Ingredients:
1 tablespoon extra virgin olive oil
1 pound ground turkey, chicken, or lean beef
1 medium yellow onion, diced
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 cloves garlic, minced
12 ounces frozen chopped spinach, thawed and drained
1 red bell pepper, diced
1 green bell pepper, diced
2 cups water
1 can (15 ounces) fire-roasted diced tomatoes
1 can (8 ounces) no-salt-added tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked brown rice
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Optional for serving: chopped fresh cilantro or parsley, Greek yogurt
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium-high. Add the ground meat and onion, breaking the meat into small pieces. Cook until the meat is browned and the onion is tender, about 7 minutes.
Stir in the Italian seasoning, cumin, salt, pepper, and garlic, cooking until fragrant, about 1 minute. Add the spinach, breaking apart any clumps, then mix in the diced bell peppers, water, tomatoes, tomato sauce, Worcestershire sauce, and rice.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Uncover, stir, and continue simmering until the rice is tender, about 10 to 15 more minutes.
Remove from heat. If there’s excess liquid, don’t worry—it will absorb as the casserole sits. Sprinkle with both cheeses, then cover to let the cheese melt and the rice finish cooking, about 10 minutes.
For a golden top, broil uncovered for 1-2 minutes, watching closely to prevent burning. Serve warm, garnished with cilantro or parsley, and Greek yogurt if desired.
In a large pot or Dutch oven, heat the olive oil over medium-high. Add the ground meat and onion, breaking the meat into small pieces. Cook until the meat is browned and the onion is tender, about 7 minutes.
Stir in the Italian seasoning, cumin, salt, pepper, and garlic, cooking until fragrant, about 1 minute. Add the spinach, breaking apart any clumps, then mix in the diced bell peppers, water, tomatoes, tomato sauce, Worcestershire sauce, and rice.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Uncover, stir, and continue simmering until the rice is tender, about 10 to 15 more minutes.
Remove from heat. If there’s excess liquid, don’t worry—it will absorb as the casserole sits. Sprinkle with both cheeses, then cover to let the cheese melt and the rice finish cooking, about 10 minutes.
For a golden top, broil uncovered for 1-2 minutes, watching closely to prevent burning. Serve warm, garnished with cilantro or parsley, and Greek yogurt if desired.
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