Easy Stuffed Pepper Casserole

This Stuffed Pepper Casserole is my weeknight go-to when I need something nourishing and filling but do not want to fuss with stuffing individual peppers. All the classic flavors of stuffed peppers end up in one comforting pot—plenty of tender rice, savory ground meat, sweet peppers, crushed tomato, and a blanket of melted cheese on top. It is everything cozy about stuffed peppers, only easier.

I remember making this for the first time when cold weather set in and every bite made our kitchen feel like the warmest place in the house. It quickly became the sort of meal I could count on for leftovers everyone actually wants to eat.

Ingredients

• Extra virgin olive oil: adds flavor and helps everything sauté evenly Choose a robust olive oil for best taste
• Ground turkey or ground chicken or lean ground beef: for protein and flavor Go with the leanest option you prefer
• Yellow onion: sweetens as it cooks Pick a firm onion with no green sprouts
• Italian seasoning: gives the casserole familiar savory notes Use a blend with oregano basil and thyme
• Ground cumin: adds a touch of warmth and depth Buy freshly ground for best aroma
• Kosher salt: draws out the natural flavors Opt for fine kosher salt for even seasoning
• Ground pepper: wakes up all the other spices Freshly cracked pepper has the best zing
• Garlic: brings big flavor Buy firm cloves no green shoots
• Frozen chopped spinach: gives color nutrition and bulk Thaw and squeeze thoroughly so the dish is not soggy
• Red and green bell peppers: add sweetness and crunch Look for glossy firm peppers
• Water: for cooking the rice
• Fire roasted diced tomatoes in their juices: bring smoky sweet notes Canned tomatoes should smell bright and not metallic
• No salt added tomato sauce: keeps the casserole from being too salty Seek out tomato sauce with no added sugars
• Worcestershire sauce: adds umami Choose one that is not too sweet
• Uncooked brown rice: holds up to simmering and adds body Use long grain for best texture
• Shredded cheddar cheese: gives mild meltiness Grate your own for the smoothest finish
• Shredded pepper jack cheese or Monterey Jack or mozzarella: for spice and stretch Choose cheese that is creamy and fresh
• Fresh cilantro or parsley plus Greek yogurt for serving: Add brightness and a cool finish

Step-by-Step Instructions

Sauté the Base:

In a deep Dutch oven drizzle in the olive oil and heat over medium high Wait until it shimmers before adding meat and onion Break the meat into small crumbles as it cooks Stir frequently for seven minutes until meat is brown and onions turn translucent with golden edges This step lays the savory groundwork

Bloom the Spices:

Mix in Italian seasoning cumin kosher salt pepper and minced garlic Stir constantly for about one minute The garlic should just become fragrant not browned This step wakes up the spices and perfumes the dish

Fold in Greens and Peppers:

Add thawed spinach and use a fork to break apart and evenly scatter Mix in red and green bell peppers The mixture will look vibrant and full Stir to coat all the vegetables in the aromatic base

Combine and Simmer:

Pour in water fire roasted diced tomatoes tomato sauce Worcestershire and uncooked rice Stir everything together so rice disappears into the liquid Raise the heat to bring everything to a boil Immediately lower the heat to simmer Cover the pot and cook for thirty minutes

Check and Finish the Rice:

Uncover and stir well scraping any rice that may have stuck to the bottom Recover and simmer for another ten to fifteen minutes Taste a spoonful of rice for doneness It should be tender with a little chew

Melt the Cheese:

Take the pot off the heat and sprinkle both cheeses evenly over the top Recover Let the casserole rest ten minutes for the cheeses to melt and for the casserole to thicken slightly

Optional Broil for Golden Top:

If desired remove the lid and slip the pot under your broiler for one or two minutes Watch carefully The cheese should bubble and turn golden without burning

Serve and Garnish:

Spoon into bowls and top with a handful of fresh cilantro or parsley and a dollop of Greek yogurt for a cool creamy finish

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My favorite part is tucking in sweet bell peppers from my backyard whenever they are in season There was a night when my daughter picked out every red bell pepper chunk just to eat those first and I have not stopped adding extra since

Storage Tips

Let your casserole cool to room temperature Store leftovers in a tightly sealed container and keep in the refrigerator for up to four days It reheats quickly on the stove or in the microwave For freezing pack individual portions or family sized servings in freezer safe containers They will keep well for about three months Let thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have brown rice you can swap in white rice—just reduce the cooking time and check for tenderness early Spinach can be exchanged for kale or collard greens and any combination of ground meat works Mozzarella makes the flavor milder if you prefer less heat You can leave out the Worcestershire or use soy sauce for a similar effect

Serving Suggestions

This casserole is a meal on its own but I love to serve it with a crisp green salad and some rustic bread It travels well too so I often pack leftovers in a thermos for school or work lunches If you want a little kick try a drizzle of hot sauce over the top

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Cultural and Historical Context

Stuffed peppers are a dish with roots in Mediterranean Eastern European and Latin kitchens Each region uses their own ground meat grains and aromatics This casserole owes its origin to the American habit of turning hand stuffed peppers into a practical family style bake making it fast enough for weeknights but still deeply satisfying

Frequently Asked Questions

→ What type of ground meat works best?

Lean ground turkey, chicken, or beef all work well. Choose your favorite based on personal taste and texture preference.

→ Can I substitute the rice for another grain?

Yes, quinoa or cauliflower rice can be used for a different texture or to make the meal grain-free.

→ Do I need to cook the rice before adding?

No, uncooked rinsed brown rice goes directly into the pot to absorb flavors as it simmers with other ingredients.

→ Is this casserole freezer-friendly?

Absolutely. Cool completely, then store in airtight containers and freeze for up to three months.

→ How do I get a golden cheesy top?

Place the casserole under the broiler briefly after adding cheese for a bubbly, golden finish.

→ What should I serve alongside?

A crisp green salad or warm crusty bread complements the hearty flavors nicely.