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!
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.
- Start by browning the meat.
- Sauté the peppers and then add in the rice and sauce.
- 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.
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.
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.
More Great Stuffed Peppers
If your family loves stuffed peppers as much as mine, here are some other great recipes.
- Italian Stuffed Peppers
- Chicken Fajita Stuffed Peppers
- Taco Stuffed Peppers
- White Chicken Chili Stuffed Peppers
Other Great Easy Dinners
If you are on the hunt for other great dinners don’t miss my:
- My Chicken Tacos are another HUGE win in my house with about 15 minutes total hands on time.
- 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!
- 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!
Stuffed Pepper Casserole
- 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
- 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!