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Stuffed Pepper Casserole
4 from 576 votes

Stuffed Pepper Casserole

Stuffed Pepper Casserole combines ground turkey, diced bell peppers, spinach, and rice cooked together with Italian seasoning and tomato-based sauces, creating a one-pot dish featuring tender vegetables and savory meat. The casserole is topped with melted cheddar cheese and can be adapted with different rice types or made vegetarian by substituting protein.

Prep Time
10 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 35 mins
Servings: 6
Calories: 372 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 ½ Tablespoons olive oil or avocado oil
  • 1 pound ground turkey
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 ½ Tablespoons Italian seasoning
  • ½ teaspoon salt plus more to taste, sea salt
  • ½ teaspoon black pepper ground
  • ¼ teaspoon cinnamon
  • 2-3 cups spinach roughly chopped, fresh baby
  • 2 large green bell pepper diced (any color bell pepper will work
  • 2 cups vegetable broth low-sodium
  • 1 ounce can diced tomatoes undrained
  • 1 ounce can tomato sauce
  • 1 Tablespoon tamari or soy sauce or coconut aminos
  • 1 cup long grain brown rice uncooked, brand example: Lundberg Farm
  • 1 cup cheese I used cheddar, shredded
  • parsley optional, chopped fresh, for serving

Instructions

    Cup of Yum
  1. In a Dutch oven or large deep skillet, heat oil on medium. Add the ground turkey, onion and garlic and break the meat into small pieces as it cooks. Cook until turkey is browned, cooked through and the onion is soft and translucent, about 7-10 minutes.
  2. Add Italian seasoning, salt, pepper and cinnamon. Give the mixture a stir and add in the spinach, bell peppers, vegetable broth, tomatoes, tomato sauce, tamari and rice. Stir to combine.
  3. Bring to a boil, then reduce the heat to a simmer, cover and let cook for 30 minutes. Uncover and stir. Then recover and continue to simmer until the rice is tender, about 30 additional minutes. Time will depend on the type of rice you use. Brown rice took us a total of 60 minutes and white rice took us 20 minutes.
  4. Remove from the heat, uncover and stir. Taste and add more salt, if needed.
  5. Sprinkle cheese over the top, cover with lid and let sit off the heat for about 10-15 minutes or until the cheese is melted and the rice is fully tender.
  6. Serve warm and sprinkle with fresh parsley, if preferred.

Notes

  • White rice can replace brown rice for a faster cooking time of about 20 minutes.
  • Cauliflower rice may be used as a low-carb alternative; watch cooking times closely as it cooks faster.
  • To make vegetarian, substitute the ground turkey with beans, tempeh, or crumbled tofu.
  • Omitting cheese makes the dish dairy-free while retaining flavor.
  • A slow cooker version is possible—follow similar ingredient combinations with adjusted cooking times.

Nutrition Information

Serving 1/6 of recipe Calories 372kcal (19%) Carbohydrates 36g (12%) Protein 24g (48%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 4g (20%) Cholesterol 72mg (24%) Sodium 741mg (31%) Potassium 497mg (11%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 372

% Daily Value*

Serving 1/6 of recipe
Calories 372kcal 19%
Carbohydrates 36g 12%
Protein 24g 48%
Fat 16g 25%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Cholesterol 72mg 24%
Sodium 741mg 31%
Potassium 497mg 11%
Fiber 5g 20%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.