This stuffed pepper casserole has all the flavors you crave in classic stuffed peppers, in a cozy one pot dinner. It’s one of our go-to recipes that the whole family loves!
This stuffed pepper casserole is what I make when I’m craving stuffed bell peppers but want a faster, one pot recipe. It has all of the flavors of classic Stuffed Peppers, but it comes together in well under an hour with less dishes to wash at the end.
I use a few simple pantry seasonings, plus onion and garlic to bring delicious flavor to this skillet meal. I love to use ground turkey in this recipe to keep things lighter, but ground beef works great, too! The rice cooks right in the pot with the meat, peppers and seasoned tomato sauce, soaking up the flavors as it simmers. Long grain white rice cooks in just 15 minutes, making this stuffed pepper casserole recipe quick enough for a weeknight!
Ingredient Notes
Here are a few notes about key ingredients in the recipe. Find the full printable recipe with measurements below.
- Bell Peppers: I like to use one red and one green for color and flavor variety, but any colors will work!
- Onion and Garlic: For flavor.
- Ground Turkey or Ground Beef: Use whichever you prefer.
- Diced Tomatoes and Tomato Sauce: I like to use canned petite diced tomatoes because my family prefers the smaller chunks of tomato.
- Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
- Water: The water will be absorbed by the rice as it cooks.
- Long Grain White Rice: The cook time and amount of water in this recipe are specifically for long grain white rice, so don’t substitute other types of rice.
- Cheese: I recommend cheddar or mozzarella, or a combination of the two.
How to Make Stuffed Pepper Casserole
- Cook meat and veggies: Heat olive oil in a pan and then add the onion, bell peppers and ground turkey. Cook, breaking up the meat, until the turkey is browned. Then stir in the garlic and cook for 30 seconds.
- Add the tomatoes, seasonings and rice. Bring the pan to a simmer, then cover it and cook at a low simmer for 15 minutes, or until the rice is tender. Stir it a few times to make sure the rice doesn’t stick to the bottom of the pan.
- Add cheese and serve. Stir in half of the cheese and sprinkle the rest over the top of the casserole. Cover it with the lid and let it rest for 5 minutes to melt cheese. Then serve and enjoy!
What to Serve With Stuffed Pepper Casserole
Since I usually make this recipe on busy weeknights, I keep the side dishes simple:
- My go-to is a big Green Salad or some Roasted Broccoli.
- My kids love it when I make a quick batch of Drop Biscuits or this buttery Garlic Bread.
- If you’re making this stuffed pepper casserole on a day when you have more time, it’s amazing with my Homemade Breadsticks.
More One Pan Meals
As a busy mom, these one pot recipes save the day again and again!
- One Pot Pasta – With only 5 ingredients including Italian sausage for flavor, this one pot meal is a family favorite!
- Lemon Chicken Orzo – Chicken breasts and orzo pasta with lemon, Parmesan and spinach.
- Homemade Hamburger Helper – So much better than the box mix!
- Mexican Quinoa Skillet – This meatless meal is so satisfying.
- Taco Soup – Perfect for those chilly days!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Stuffed Pepper Casserole
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound ground turkey, or ground beef
- 3 cloves garlic, minced
- 15 ounce can petite diced tomatoes
- 8 ounce can tomato sauce, ¾ cup
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups water
- 1 cup long grain white rice, rinsed and drained
- 1 cup cheddar cheese, mozzarella cheese or a combination of the two, 4 ounces, divided
- 2 tablespoons chopped fresh parsley, optional, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion, bell peppers and ground turkey (or beef) and cook, breaking up the meat, until the meat is browned, 6-8 minutes. (If using ground beef and there is excess grease, drain it off.) Add the garlic and cook, stirring, for 30 seconds.1 tablespoon olive oil, 1 cup chopped yellow onion, 1 red bell pepper, 1 green bell pepper, 1 pound ground turkey, 3 cloves garlic
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, pepper, water and rice. Bring to a simmer. Then reduce heat to maintain a low simmer, cover, and cook about 15 minutes, until rice is tender, stirring occasionally to make sure rice doesn't stick to the bottom of the pan.15 ounce can petite diced tomatoes, 8 ounce can tomato sauce, 2 teaspoons Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 ½ cups water, 1 cup long grain white rice
- Stir in ½ cup cheese. Sprinkle remaining cheese over the top and cover with lid, let rest for 5 minutes to melt cheese. Sprinkle with fresh parsley, if desired, and serve.1 cup cheddar cheese, mozzarella cheese or a combination of the two, 2 tablespoons chopped fresh parsley
Notes
- Rice: The cook time and amount of water in this recipe are specifically for long grain white rice, so don’t substitute other types of rice.
