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Stuffed Pepper Casserole

4.34 from 9 votes
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posted: 09/06/20

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This post may contain affiliate links. Please read my disclosure policy

This Stuffed Pepper Casserole is an easy weeknight dinner that will become part of the regular rotation. It is my kids’ newest favorite recipe and I bet it’s going to be a winner for yours too!

overhead of a skillet of stuffed pepper casserole with a spoon digging in

My kids are obsessed with stuffed peppers. It is one of those things in parenting where I try to not make a big thing about it because I don’t want to jinx it.

They literally do fist pumps when they see me making them.

So they absolutely love this Stuffed Pepper Casserole. It checks so many boxes for them. And it’s super easy to make, which is basically my only box. It is loosely based on my Italian Stuffed Peppers, but a little easier because it’s a one pot meal.

How to Make Stuffed Pepper Casserole

This whole recipe comes together in a large skillet (I have my favorite 12 inch oven proof skillet linked right above the recipe card below). I love one pot meals.

  1. Start by browning the meat.
  2. Sauté the peppers and then add in the rice and sauce.
  3. After it simmers stir in the cheese, top with more and put it under a broiler for a minute or two for it to melt.
overhead of a skillet of stuffed pepper casserole recipe on a cutting board

Seasonings

This recipe gets a lot of it’s flavor from the dry herbs that we use: Oregano and Basil.

You could make this a little easier and by replacing those with 1 1/2 tablespoons Italian Seasoning. I have a great recipe for it, but you could also use store-bought.

Freshly Grated Cheese

I can’t advocate for this enough: When you make a recipe that calls for shredded cheese, please buy a block of cheese and shred it. Cheese that you shred off the block melts infinitely better than shredded cheese you buy in the bag.

It probably seems like it will cut time from making the recipe, but it’s not worth it. Instead, shred the cheese while the recipe is simmering. It is well worth the added effort.

a spoonful of cheesy stuffed pepper casserole lifting out of the skillet

What Rice to Use

This recipe uses uncooked white basmati rice. It is important to use the correct type of rice for this recipe, otherwise the recipe won’t turn out correctly.

Some of my recipes call for Instant (or Minute) Rice. Please don’t use that in this recipe. Stick with that for my Southwestern Chicken and Rice Casserole. Additionally, this recipe has not been tested with brown rice. I suggest sticking with what is listed in the recipe.

How to Store Leftovers

Left overs of this stuffed pepper casserole can be kept in an air tight container in the refrigerator for up to 4 days.

This would not be a casserole I would choose to freeze. For that I would go with my Baked Ziti before baking it.

If you do want to freeze this after making it, store it in an airtight container for up to three months.

small plate full of stuffed pepper casserole garnished with parsley

More Great Stuffed Peppers

If your family loves stuffed peppers as much as mine, here are some other great recipes.

Other Great Easy Dinners

If you are on the hunt for other great dinners don’t miss my:

If you make this Stuffed Pepper Casserole recipe or any of my easy dinners, please leave me a comment and let me know what you think!

overhead of a skillet of stuffed pepper casserole garnished with parsley

Recommended Tools

  • Skillet: This is the skillet you see pictured. It is big, oven proof, and perfect for this and so many other recipes.
  • Cheese Grater: As mentioned above, you should grate the cheese for this recipe. This is my favorite grater, it holds up great!
  • Measuring Spoons: I love these guys. They are magnetic and double sided!
overhead of a skillet of stuffed pepper casserole with a spoon digging in
4.34 from 9 votes

Stuffed Pepper Casserole

Serves: 5 servings
(tap # to scale)
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
This Stuffed Pepper Casserole is an easy weeknight dinner! It is my kids' newest favorite recipe and I bet it's going to be a winner for yours too!

Ingredients

  • olive oil cooking spray
  • 1 pound ground turkey (if using ground beef, no need to spray first)
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 medium bell peppers diced (I used yellow, orange, and red)
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 22 ounces chicken stock
  • 14.5 ounces diced tomatoes (with liquid)
  • 8 ounces tomato sauce
  • 1 cup uncooked white basmati rice
  • 3 cups shredded mozzarella cheese

Instructions

  • Over medium heat, spray a large oven proof skillet with cooking spray so that the bottom is coated. Add ground turkey and break up, cooking until it begins to brown. (About 4 minutes.)
  • Add in the basil, oregano, salt, and pepper. Stir to combine.
  • Add in the peppers, onions, and garlic. Saute, stirring often, until the peppers are tender. About 5 to 7 minutes.
  • Pour in the chicken stock, diced tomatoes, tomato sauce, and uncooked rice. Stir to combine and bring to a boil. Once bubbling well, turn the heat down to medium low. The bubbles should be about the size of peas.
  • Stirring often, let your casserole simmer for 20 to 25 minutes or until the rice is tender. Simmer uncovered, and make sure to scrape the bottom of the dish as you stir so no rice sticks there.
  • Stir in half the mozzarella cheese. Top with the remaining half and put under the broiler just long enough for the cheese to melt. Serve and enjoy!
Serving: 1.4cups Calories: 403kcal (20%) Carbohydrates: 44g (15%) Protein: 37g (74%) Fat: 10g (15%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 3g Cholesterol: 69mg (23%) Sodium: 748mg (33%) Potassium: 595mg (17%) Fiber: 5g (21%) Sugar: 10g (11%) Vitamin A: 76IU (2%) Vitamin C: 171mg (207%) Calcium: 58mg (6%) Iron: 13mg (72%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
overhead of a skillet of stuffed pepper casserole with a spoon digging in

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Stuffed Pepper Casserole

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Diane says

    5 stars
    Looking forward to making this.

    • Lisa Longley says

      I hope your family likes it Diane!

    • Carol Wake says

      Hi, Im looking forward to making this and thanks for all the little tips.

  2. parentingpassage says

    5 stars
    Thanks for sharing the recipe, Lisa. I’m going to try it out tonight.

  3. Hope says

    What are your thoughts on using quinoa in place of the rice? Do you think I’d need to make any adjustments to the liquids? Thanks!

    • Lisa Longley says

      Generally speaking, rice is a 2 to 1 liquid to dry rice ratio. When cooking quinoa you use the same ratio. So I think it would work just fine, but I would have to try it to say for sure.

      • Hope says

        4 stars
        Made for dinner tonight and it turned out delish. As directed with rice would’ve been even better, but trying the lower carb thing. Flavor is great. Thank you!

        • Lisa Longley says

          Totally get trying the low carb thing. I’m glad the quinoa worked!

  4. Karen says

    I will definitely be making this. It sounds awesome.

    • Lisa Longley says

      I hope you love it, Karen!

  5. Kimberley says

    2 stars
    This sounded good, so I made it. It has no flavor, very bland. And honestly plain gross. Even my husband that will eat anything wouldn’t eat it. I followed the recipe exactly as written.

    So disappointed.

    • Lisa Longley says

      To be honest, I’m really surprised to get this comment. There are so many things that bring great flavor to this recipe from the garlic to the seasonings. This is a recipe my family loves and that I stand by. That being said, I know tastes vary, and I’m sorry you didn’t like it.

      • Theresa Starkman says

        5 stars
        I can’t imagine, if they cooker according to the recipe, that it was bland. My husband is a very picky eater. I have made this 3 times. I am actually cooking it tonight.

        • Lisa Longley says

          This makes me so happy, Theresa! So happy you liked it!

  6. Erin says

    I made this last night. I would typically have used white rice but you put so much time into describing the correct rice, I went with the Basmati. The rice was incredibly under-cooked. The recipe only calls for a 25 minute simmer time and that was not enough at all. Even the bag of rice says to cook for 40 minutes and then steam for another 10. The undercooked rice definitely ruined this meal.

    • Lisa Longley says

      Hi Erin. First, I want to say that I’m so sorry this recipe didn’t work for you. There is nothing more frustrating to me than recipe fails. Without me being in the kitchen with you, it’s hard for me to know what went wrong. Did you use brown basmati rice? I will update the recipe to indicate that it should be white basmati rice. It is available as both, but I only ever see it sold as white.

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