Take those boring stuffed peppers to the next level by turning them into a stuffed pepper casserole!
Stuffed Pepper Casserole
When I was a kid, my mother made it Stuffed Peppers the whole time. They are one of my father’s favorite dishes – he loves peppers. (We loved stuffed things, like Healthy stuffed peppers with grilled turkey or Baked Stuffed Tomatoes)
After I got married I made them for my husband. He loves her. But… wouldn’t it be great to have the filling without all the peppers?!
My mom’s stuffed pepper recipe was turned into this stuffed pepper casserole. Leave most of the peppers and cook along with the garlic, onion, ground turkey and spices until tender. Oh, and rice of course!
What rice should I use for this casserole?
My favorite rice is brown rice. I always keep a box or bag of brown rice in my pantry. I like to make a big batch of rice and keep the leftovers in the fridge.
This is the perfect way to use up leftover rice! You can always use white rice as well.
Why I love this stuffed pepper casserole
This Stuffed Pepper Casserole recipe is a lot easier to make and just as good (maybe even better!) than stuffed peppers.
I also love this recipe because it’s an easy way to make a larger dinner if you have a large family or if you have company.
This casserole makes great leftovers!
Covered, this stuffed pepper casserole will keep in the fridge for several days. And yes, freezer friendly (see below!)
This is honestly one of my boys favorite dishes. When they ask what’s for dinner and I tell them stuffed pepper casserole, they get so excited!
Can I Freeze This Stuffed Pepper Casserole?
Yes! Make this recipe as usual. let it cool down Place in a freezer-safe container and pack tightly.
To serve: thaw in the fridge overnight and then just reheat!
It’s an incredibly easy and versatile recipe that everyone will love.
What if I have extra peppers?
In addition to making this stuffed pepper casserole, I have several great pepper recipes here! If you have extras that need cooking – I HAVE THEM!
try my Slow Cooker Pepper Steak or the Easy Chicken Fajita Quesadilla. Or even mine Sheet Pan Spicy Balsamic Roast Chicken & Vegetables. I love that they are so versatile!
Made that casserole? Let us know how it went in the comments section below!
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Stuffed pepper casserole
Servings: 6 portions
Preheat oven to 350ºF. Spray a 1.5 liter casserole dish with cooking spray. Put aside.
Put olive oil in a saucepan over medium heat. Add the diced onion and sauté until soft. Now add garlic and paprika. Cook until peppers are soft.
Crumble the turkey into the pepper mixture. Brown and then drain.
Add cooked rice and then salt, tomato sauce and spices. Stir in 1/4 cup mozzarella cheese. Pour into the prepared bowl. Top with remaining 1/4 cup cheese.
Cover and bake 30 minutes, then uncover and bake an additional 10 minutes until bubbly. Serve and enjoy!
Portion: 1G | Calories: 210kcal | Carbohydrates: 16G | Protein: 21G | Fat: 7G | Saturated Fatty Acids: 2G | Cholesterol: 58mg | Sodium: 807mg | Potassium: 365mg | Fiber: 3G | Sugar: 6G | Vitamin A: 6ie | Vitamin C: 85mg | Calcium: 11mg | Iron: 12mg