Stuffed Pepper Casserole
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Unrated
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Prep Time
5 mins
-
Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
263 kcal
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Course
Main Course
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Cuisine
American
Stuffed Pepper Casserole
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Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground turkey or ground chicken or lean ground beef
- 1 yellow onion medium
- 1 tablespoon Italian seasoning
- 2 teaspoons cumin ground
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 3 cloves garlic minced (about 1 tablespoon)
- 12 ounces spinach thawed with as much water squeezed out as possible, frozen, chopped
- 1 red bell pepper cored and diced
- 1 green bell pepper cored and diced
- 2 cups water
- 1 diced tomatoes fire-roasted, in their juices, 15-ounce can
- 1 tomato sauce no salt added, 8-ounce can
- 1 tablespoon Worcestershire sauce
- 1 cup brown rice rinsed and drained, uncooked
- ½ cup cheddar cheese shredded
- ½ cup pepper jack cheese use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar, shredded
- cilantro chopped, fresh, for serving
- parsley
- Greek yogurt
Instructions
- In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
- Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
- Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
- Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.
Notes
- TO STORE: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Reheat the casserole in a Dutch oven over medium-low heat until hot. You can also rewarm this casserole in the microwave until warmed through.
- TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 6); about 1 1/2 cups
Calories
263kcal
(13%)
Carbohydrates
21g
(7%)
Protein
27g
(54%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
60mg
(20%)
Potassium
741mg
(16%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
7998IU
(160%)
Vitamin C
51mg
(57%)
Calcium
277mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1(of 6); about 1 1/2 cups | |
| Calories | 263kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 60mg | 20% |
| Potassium | 741mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7998IU | 160% |
| Vitamin C | 51mg | 57% |
| Calcium | 277mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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