Savory Stuffed Pepper Casserole

$- 4 bell peppers (any color), diced into bite-sized pieces - 1 lb ground turkey or lean beef - 1 cup cooked quinoa or rice (white or brown) - 1 can (15 oz) diced tomatoes, including juices - 1 cup black beans, thoroughly drained and rinsed - 1 cup corn kernels (fresh or frozen for convenience) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon ground cumin - Salt and freshly ground pepper to taste - 1 cup shredded cheese (cheddar, Mexican blend, or your favorite variety) - Fresh cilantro leaves for garnish (optional) When I make stuffed pepper casserole, I love using bright bell peppers. You can pick any color you like. They add great taste and a fun look. Ground turkey or lean beef gives the dish its hearty base. I often use quinoa or rice for extra texture and fiber. Diced tomatoes bring moisture and flavor, while black beans and corn add a nice crunch. I always chop a medium onion and mince two garlic cloves. These are key for flavor. I use chili powder and cumin for warmth, salt, and pepper for taste. A good mix of cheese on top makes it extra tasty and gooey. Fresh cilantro can brighten the dish with a pop of green, but it’s totally up to you! This mix of ingredients makes a meal that is both filling and delicious. Each bite offers a burst of flavors that everyone in the family will enjoy. {{ingredient_image_2}} - Preheat the oven to 375°F (190°C). - Chop 4 bell peppers into bite-sized pieces. - Prepare 1 pound of ground turkey or lean beef. - Measure 1 cup of cooked quinoa or rice. - In a large skillet, add 1 chopped onion and 2 minced garlic cloves. - Sauté over medium heat for 3-4 minutes until soft. - Add the ground meat and cook for 5-7 minutes until browned. - Stir in the diced bell peppers, 1 can of diced tomatoes, 1 cup black beans, and 1 cup corn. - Add 1 tablespoon of chili powder, 1 teaspoon of cumin, salt, and pepper. - Mix everything well and cook for another 5 minutes. - Transfer the mixture to a greased 9x13-inch casserole dish. - Sprinkle 1 cup of shredded cheese on top of the casserole. - Cover the dish with aluminum foil and bake for 25 minutes. - Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden. - Let the casserole rest for a few minutes before serving. - Optionally, garnish with fresh cilantro leaves for extra color. To make your stuffed pepper casserole perfect, focus on cooking times and flavors. For cooking, bake covered for 25 minutes first. Then, bake uncovered for 10-15 minutes. This method keeps the cheese melty and golden. You want to make sure your casserole is hot all the way through. To add more flavor, try using fresh herbs. Consider adding chopped cilantro or parsley right before serving. You can also mix in some spicy jalapeños if you want heat. Substituting smoked paprika for chili powder gives a nice twist too. When serving, you can dish it out straight from the casserole. This gives a cozy feel. For a fancier touch, spoon it into individual bowls. Serve with crusty bread or a fresh garden salad on the side. This adds color and balance to your meal. For drinks, pair your casserole with a light white wine or sparkling water. This enhances the flavors and makes the meal feel special. Pro Tips Choose the Right Peppers: Opt for a mix of colorful bell peppers for a vibrant dish. Each color brings a slightly different flavor and enhances the visual appeal. Customize Your Protein: Feel free to substitute ground turkey or beef with a plant-based protein or chicken. This recipe is versatile and welcomes your favorite protein choice! Layer Your Flavors: Incorporate additional spices like smoked paprika or cayenne for a kick. You can also add chopped jalapeños for extra heat! Make It Ahead: Prepare the casserole a day in advance and store it in the fridge. This allows the flavors to meld beautifully; just bake it when you're ready to serve! {{image_4}} When cooking stuffed pepper casserole, you can switch up the proteins. Instead of ground turkey or lean beef, try ground chicken or even tofu for a plant-based option. This variety helps keep meals fresh and exciting. For grains, quinoa and rice are great, but you can also use couscous or even farro. These options add different textures and flavors. Each grain brings its own charm to the dish, making it more fun to eat. If you want to make the casserole vegetarian or vegan, simply skip the meat. Use black beans or lentils for protein. These swaps offer a hearty feel, and your casserole will still taste amazing. For a gluten-free version, ensure that your grains are gluten-free. Quinoa is a fantastic choice here. You can also check your spices and canned goods for gluten-free labels. This way, everyone can enjoy your delicious meal without worry. To store your stuffed pepper casserole, let it cool down first. Place any leftovers in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to four days. If you want to keep it longer, consider freezing it. When it's time to enjoy leftovers, I recommend using the oven. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 20 minutes. This keeps the cheese nice and melty. You can also use the microwave. Just warm individual portions for one to two minutes, but it might lose some texture. Enjoy your meal the way you like! Can I freeze stuffed pepper casserole? Yes, you can freeze stuffed pepper casserole. After cooking, let it cool completely. Then, wrap it tightly in plastic wrap or foil. Place it in a freezer bag or container. It can last for about three months. How long does it take to cook from frozen? To cook from frozen, preheat your oven to 375°F (190°C). Bake the casserole for about 50-60 minutes. Make sure to cover it with foil for the first 30 minutes. This helps it heat evenly. Can I use different vegetables? Absolutely! You can swap in other veggies like zucchini, mushrooms, or carrots. Just dice them small so they cook well. Mixing different vegetables adds great flavor and color. Can I make it in a slow cooker? Yes, you can use a slow cooker. Brown the meat and sauté the onion and garlic first. Then, mix all ingredients in the slow cooker. Cook on low for about 4-6 hours or on high for 2-3 hours. What cheese works best? Cheddar cheese is a popular choice because it melts well. You can also use a Mexican blend for extra flavor. Mozzarella gives a nice stretchy texture, too. How do I make it spicier? To add spice, use more chili powder or add jalapeños. You can also mix in some cayenne pepper or hot sauce. Start with a little and taste as you go to find the right heat. This article explored how to make a delicious stuffed pepper casserole. We covered main ingredients like bell peppers, ground turkey, and quinoa, plus savory seasonings. You learned step-by-step instructions for prep, cooking, and baking. I shared tips for perfecting your dish and serving it well. In the end, have fun with variations and dietary adjustments. Your creativity will make this dish uniquely yours. Enjoy cooking and sharing this tasty meal!$

Savory Stuffed Pepper Casserole

A delicious and hearty casserole featuring bell peppers, ground turkey or beef, quinoa or rice, and topped with melted cheese.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

4 pieces bell peppers (any color), diced into bite-sized pieces
1 lb ground turkey or lean beef
1 cup cooked quinoa or rice (white or brown)
1 can diced tomatoes (15 oz), including juices
1 cup black beans, thoroughly drained and rinsed
1 cup corn kernels (fresh or frozen for convenience)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
to taste Salt and freshly ground pepper
1 cup shredded cheese (cheddar, Mexican blend, or your favorite variety)
to taste Fresh cilantro leaves for garnish (optional)

Instructions

Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.
In a large skillet set over medium heat, add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is soft and translucent, releasing its sweet aroma.
Add the ground turkey or beef to the skillet. Cook, stirring and breaking it up with a spatula, until browned, approximately 5-7 minutes. Ensure the meat is fully cooked through.
Once the meat is ready, stir in the diced bell peppers, cooked quinoa or rice, diced tomatoes (with their juices), black beans, corn, chili powder, cumin, salt, and pepper. Mix everything until well combined and cook for an additional 5 minutes.
Carefully transfer the savory mixture into a greased 9x13-inch casserole dish, spreading it evenly.
Generously sprinkle the shredded cheese on top of the casserole, ensuring even coverage.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and a gorgeous golden color.
Once you pull the casserole from the oven, allow it to rest for a few minutes.
For an extra touch, garnish with fresh cilantro leaves just before serving.

Notes

Serve directly from the casserole dish for a rustic feel, or portion into individual bowls. A side of crusty bread or a fresh garden salad complements the dish beautifully.

Keyword casserole, comfort food, stuffed peppers