Name: Stuffed Pepper Casserole
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound ground turkey (or ground chicken or lean ground beef); 1 medium yellow onion, diced; 1 tablespoon Italian seasoning; 2 teaspoons ground cumin; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 3 cloves garlic, minced (about 1 tablespoon); 12 ounces frozen chopped spinach, thawed and squeezed dry; 1 red bell pepper, cored and diced; 1 green bell pepper, cored and diced; 2 cups water; 1 (15-ounce) can fire roasted diced tomatoes (with juices); 1 (8-ounce) can no salt added tomato sauce; 1 tablespoon Worcestershire sauce; 1 cup uncooked brown rice, rinsed and drained; ½ cup shredded cheddar cheese; ½ cup shredded pepper jack cheese (or Monterey Jack/mozzarella); Optional for serving: Chopped fresh cilantro or parsley, Greek yogurt

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This hearty Stuffed Pepper Casserole transforms all the classic flavors of traditional stuffed peppers—tender rice, ground meat, sweet bell peppers, tomato, and melted cheese—into an easy, one-pot comfort food dish. It’s a wholesome, weeknight dinner that’s satisfying, flavorful, and simple to prepare.

Why You’ll Love This Recipe

If you love stuffed peppers but want a less time-consuming version, this casserole is the answer. It delivers all the same cozy flavors with half the effort. Made in a single pot, this dish is loaded with vegetables, lean protein, and whole grains, making it both nutritious and convenient. Perfect for meal prep, family dinners, or even freezing for later, it’s a recipe you’ll want on repeat.

Stuffed Pepper Casserole

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra virgin olive oil
1 pound ground turkey (or chicken or lean ground beef)
1 medium yellow onion
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 cloves garlic, minced (about 1 tablespoon)
12 ounces frozen chopped spinach, thawed and well-drained
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 cups water
1 (15-ounce) can fire-roasted diced tomatoes (with juices)
1 (8-ounce) can no-salt-added tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked brown rice, rinsed and drained
½ cup shredded cheddar cheese
½ cup shredded pepper jack cheese (or Monterey Jack, mozzarella, or more cheddar)

For serving:

Fresh chopped cilantro or parsley
Greek yogurt (optional)

Directions

Heat olive oil in a Dutch oven or large deep pot over medium-high heat. Add the ground meat and chopped onion. Cook, stirring and breaking the meat into small pieces, for about 7 minutes, or until the meat is fully cooked and the onion is tender.
Add Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook for 1 minute until the garlic is fragrant.
Stir in the spinach, breaking up any clumps so it’s evenly distributed.
Add the red and green bell peppers, water, fire-roasted tomatoes (with juices), tomato sauce, Worcestershire sauce, and brown rice. Stir well to combine.
Bring the mixture to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes.
Uncover, stir (scraping up any rice that may be sticking), then re-cover and cook for another 10 to 15 minutes until the rice is tender.
Remove from heat. Stir, taste, and adjust seasoning as needed. Don’t worry if there’s still some liquid—it will thicken as it sits.
Sprinkle the shredded cheese on top, cover, and let sit off heat for 10 minutes, allowing the cheese to melt and flavors to meld.
If you want a golden cheesy top, uncover and broil for 1–2 minutes, watching carefully to prevent burning.
Serve warm, garnished with fresh parsley or cilantro and a dollop of Greek yogurt, if desired.

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Variations

Meatless option: Skip the meat and add more veggies like mushrooms or zucchini, or use plant-based crumbles.
Cheesy upgrade: Use smoked gouda, mozzarella, or provolone for a richer topping.
Spicy version: Add a chopped jalapeño or red pepper flakes for extra heat.
Different grains: Substitute quinoa or white rice, adjusting the cook time accordingly.
Add beans: Mix in a can of black beans or kidney beans for added protein and fiber.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in the microwave or on the stovetop until heated through. Add a splash of water or broth if needed to loosen it up.

FAQs

Can I use white rice instead of brown rice?

Yes, but reduce the cook time by 10–15 minutes and check for doneness earlier.

Can I make this ahead of time?

Absolutely. It reheats well, making it perfect for meal prep or make-ahead dinners.

What’s the best kind of meat to use?

Ground turkey, chicken, or lean beef all work well. Use what you prefer or have on hand.

Can I use fresh spinach?

Yes. Roughly chop and sauté it briefly before adding it to the pot, or stir it in raw—it will wilt quickly.

Can I make this in a slow cooker?

This recipe is best on the stovetop for optimal rice texture, but you can adapt it to a slow cooker using pre-cooked rice.

Can I add cheese inside the casserole?

Yes! Stir some cheese into the rice mixture before baking for an extra cheesy bite throughout.

Is this recipe gluten-free?

Yes, as long as your Worcestershire sauce is gluten-free. Always check ingredient labels.

How do I make it dairy-free?

Omit the cheese or use your favorite dairy-free alternative. Skip the Greek yogurt topping.

What type of pot should I use?

A Dutch oven or large heavy-bottomed pot with a lid works best for even cooking.

Can I serve this with anything?

It’s a full meal on its own, but you can pair it with a simple green salad or crusty bread.

Conclusion

Stuffed Pepper Casserole is a cozy, flavor-packed dinner that brings all the comfort of traditional stuffed peppers in an easier, quicker form. It’s one-pot, nutritious, and endlessly adaptable, making it ideal for busy weeknights or make-ahead meals. Whether you’re cooking for your family or prepping for the week, this casserole is a satisfying choice every time.