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To make a flavorful Stuffed Pepper Casserole, gather these simple ingredients: - 4 large bell peppers (any color), diced - 1 cup cooked quinoa or rice - 1 lb ground turkey or beef - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn (fresh, frozen, or canned) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 ½ cups shredded cheese (cheddar or a blend) - 2 tablespoons olive oil - 1 tablespoon fresh cilantro or parsley, chopped (for garnish) You can easily swap ingredients based on what you have. - Use brown rice instead of quinoa for a different texture. - Ground chicken is a lighter option. - Canned diced tomatoes can be replaced with fresh tomatoes. - If you want a vegetarian dish, use lentils or chickpeas instead of meat. - Try different types of cheese, like Monterey Jack or pepper jack, for a kick. This casserole is not only tasty but also nutritious. Each serving is rich in protein and fiber. - Calories: About 350 per serving. - Protein: Approximately 25 grams. - Fiber: Roughly 10 grams. - Fat: Around 15 grams, depending on the meat and cheese used. - Carbohydrates: About 40 grams, mostly from the peppers, beans, and grains. This dish gives you a balanced meal in one pot! Enjoy the flavors and the health benefits. {{ingredient_image_1}} 1. Preheat your oven. Set it to 375°F (190°C). This helps the casserole bake evenly. 2. Chop the veggies. Dice the bell peppers and chop the onion. Mince the garlic. This makes them ready to mix in. 3. Cook the quinoa or rice. If you haven't done this yet, make sure it’s ready to go. You can use leftovers too. 4. Gather your ingredients. Make sure you have everything on hand. This keeps you organized. 1. Heat the skillet. Pour olive oil into a large skillet over medium heat. This gets the oil hot and ready. 2. Cook the onion. Add the chopped onion and stir it for about 5 minutes until it turns translucent. This adds a good base flavor. 3. Add the garlic. Stir in the minced garlic for one minute. You want it to smell great. 4. Brown the meat. Add the ground turkey or beef. Break it up with a spoon. Cook it for about 6-8 minutes until it’s no longer pink. 5. Mix in the veggies and beans. Add the diced bell peppers, cooked quinoa or rice, black beans, diced tomatoes, and corn. Stir in the chili powder, cumin, salt, and pepper. This makes a colorful and tasty mix. 1. Transfer to a dish. Pour the mixture into a greased 9x13-inch casserole dish. Spread it out evenly. 2. Add cheese. Sprinkle the shredded cheese on top. This will melt and create a gooey layer. 3. Cover and bake. Use aluminum foil to cover the dish. Bake it for 25 minutes. This keeps it moist. 4. Uncover and finish baking. Remove the foil and bake for another 15-20 minutes. This browns the cheese and makes it bubbly. 5. Let it rest. Once out of the oven, let the casserole sit for 5 minutes. This helps it hold together when you serve. Garnish with chopped cilantro or parsley for a fresh touch. To make your stuffed pepper casserole shine, focus on your ingredients. Use fresh bell peppers for a vibrant taste. Choose a good quality ground turkey or beef for the best flavor. Cook the onion until soft; this adds sweetness to the dish. Don't skip the spices! Chili powder and cumin give your casserole a warm kick. Be generous with the cheese; it adds richness and a golden crust. Layer your ingredients well and don’t rush the baking time. Let it bubble in the oven for that perfect finish. You can prep your casserole in advance. Cook the meat and veggies the day before. Mix everything together and store it in the fridge. When you’re ready to eat, just bake it. This saves time on busy nights. You can also freeze the uncooked casserole. Just wrap it tightly and label it. When you want to enjoy it, thaw it overnight in the fridge. Then bake it as usual. This way, you always have a great meal ready to go! Serve your stuffed pepper casserole with a fresh side salad. A simple lettuce and tomato mix works well. You can also add some avocado slices for creaminess. For extra crunch, try tortilla chips on the side. If you like heat, serve it with hot sauce. Don't forget to sprinkle fresh cilantro or parsley on top for color. This adds a nice touch to the dish. Enjoy every bite with family and friends! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only adds visual appeal but also enhances the flavor profile of the dish. Cook Grains Ahead: Preparing the quinoa or rice in advance can save time and ensure that they are perfectly cooked and fluffy for your casserole. Experiment with Proteins: Feel free to swap the ground turkey or beef for shredded chicken, tofu, or a plant-based meat alternative for a unique twist. Customize Your Cheese: Mix different types of cheese like pepper jack for a spicy kick or mozzarella for a gooey texture to elevate your casserole. {{image_2}} If you want a vegetarian or vegan dish, skip the meat. Use a mix of beans and lentils instead. This gives you protein and a hearty texture. Replace the cheese with a vegan alternative or leave it out. You can also add more veggies like zucchini or mushrooms for extra flavor. This makes the dish colorful and fun to eat. For meat lovers, you can use ground beef, turkey, or chicken. Each adds its own taste. Ground lamb brings a unique flavor twist. You can mix meats too, like half turkey and half beef. This keeps the dish juicy and packed with flavor. Just make sure to cook the meat through before mixing in the other ingredients. Want to kick up the flavor? Try adding spices like paprika or oregano. You could also stir in some hot sauce for a spicy kick. Fresh herbs like basil or thyme can brighten up the dish too. Don't forget about toppings! Add a dollop of sour cream or avocado for creaminess. Each of these changes makes the casserole even more tasty and exciting. To keep your stuffed pepper casserole fresh, let it cool first. Once cooled, place it in an airtight container. Make sure to cover it tightly. This will keep the flavors intact. You can store it in the fridge for up to 4 days. If you want to keep it longer, freezing is the best option. When you are ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Transfer the casserole to an oven-safe dish. If the casserole seems dry, add a splash of water or broth. Cover it with foil. Heat for about 20 minutes, or until warm. You can also use a microwave. Just heat in short bursts, stirring in between, until hot. For freezing, put the casserole in a freezer-safe container. It’s best to freeze it without garnishes. You can freeze it for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. This way, you can enjoy a tasty meal even weeks later! Yes, you can use other grains. Some great options are farro, barley, or even couscous. Each grain brings its own taste and texture. For example, farro has a nice chewiness. Barley adds a nutty flavor. Couscous cooks quickly and is light. Just make sure to cook them before adding to the mix. This will keep your casserole from getting soggy. Stuffed Pepper Casserole is filling, but you can pair it with sides. A simple green salad works well. You could also serve some crusty bread. Cornbread is a great match, too! If you want a fresh taste, top with avocado slices or a dollop of sour cream. These add creaminess and flavor. This casserole can last up to four days in the fridge. Make sure to store it in an airtight container. When you want to reheat, simply pop it in the oven or microwave. Just check that it’s heated all the way through. Enjoy it as a quick lunch or dinner! This blog post covered all you need to know about stuffed pepper casserole. We discussed essential ingredients, easy steps for preparation, and helpful storage tips. Plus, we explored variations to make the dish suit your taste. Remember, you can customize the recipe to your liking. With some simple adjustments, this meal can be a hit for any dinner. Enjoy making your unique version of stuffed pepper casserole and delight your family with this tasty dish!

Stuffed Pepper Casserole

A hearty and flavorful casserole featuring bell peppers, quinoa or rice, ground turkey or beef, and a blend of spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color), diced
  • 1 cup cooked quinoa or rice
  • 1 lb ground turkey or beef
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup corn (fresh, frozen, or canned)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1.5 cups shredded cheese (cheddar or a blend)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro or parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the ground turkey or beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through (about 6-8 minutes).
  • Mix in the diced bell peppers, cooked quinoa or rice, black beans, diced tomatoes with green chilies, corn, chili powder, cumin, salt, and pepper. Stir well to combine all the ingredients.
  • Transfer the mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
  • Sprinkle the shredded cheese on top of the mixture.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  • Once cooked, take the casserole out of the oven and let it sit for 5 minutes before serving. Garnish with chopped cilantro or parsley.

Notes

Feel free to customize with your favorite vegetables or protein.
Keyword casserole, cheesy, ground turkey, quinoa, stuffed peppers