Name: Stuffed Pepper Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5 servings
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); 14 ounces chicken stock; 14.5 ounces diced tomatoes ((with liquid)); 8 ounces tomato sauce; 1 cup uncooked white basmati rice; 1 1/2 cups shredded mozzarella cheese

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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!

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. Or draw attention to how weird it is.

I think it might be my biggest parenting win. (I set the bar low.)

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.

HOW TO MAKE STUFFED PEPPER CASSEROLE

This is a great one pot recipe!

Start by browning some meat (I used ground turkey) and seasoning it.

Then you sauté vegetables and add in rice and sauce.

Let it all simmer and finally stir in some shredded cheese.

MAKE THIS RECIPE EASIER

There are a few really simple things we can do that will cut down on the time involved in this recipe.

Buy pre cut bell peppers. You can usually find these in your grocery store in the refrigerated section of the fresh produce. It will cost more, but it will cut down on time.
Skip measuring the oregano and basil and just use 1 1/2 tablespoons Italian Seasoning. You can always buy store-bought!

WHAT RICE TO USE

Some of my recipes, like my Southwestern Chicken and Rice Casserole, use instant rice.

It is important to note that this stove top casserole recipe does not use instant rice. Please use uncooked basmati rice. It cooks right in the sauce we make, making this a great one pot meal.

HOW TO STORE LEFT OVERS

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.

OTHER GREAT EASY DINNERS

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

Sausage and Veggie Sheet Pan Dinner: Its very little hands on time and delicious flavors.
Slow Cooker Chicken Tortilla Soup: Only 5 minutes of hands on time for this easy dinner that is 300 calories a bowl!
These Baked Turkey Meatballs are always a huge hit in my house!

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 view of a teal dutch oven full of stuffed pepper casserole

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5 from 2 votes