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- 4 bell peppers (any color), diced - 1 lb ground turkey or beef - 1 cup cooked quinoa or rice - 1 can (15 oz) diced tomatoes, with juices - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish (optional) Using fresh ingredients makes this dish pop with flavor. I love using colorful bell peppers. They add great taste and look beautiful. You can choose any color you like—red, green, yellow, or orange. Ground turkey or beef gives the casserole its heartiness. Choose what you prefer or have on hand. Cooked quinoa or rice works as a nice base. Either option makes it filling. I often use cooked quinoa for a healthy twist. Diced tomatoes bring moisture and a tangy flavor. Don't forget to include the juices for the best texture. Black beans and corn add fiber and sweetness. They also help make the dish colorful and fun. Onions and garlic bring a savory depth to the mix. I like to sauté them first to enhance their flavors. Chili powder and cumin add warmth to the dish. Adjust these spices to fit your taste. Salt and pepper are key for balancing flavors. Lastly, shredded cheese on top makes everything gooey and delicious. I recommend cheddar or a Mexican blend for a nice kick. For a fresh touch, sprinkle cilantro on top before serving. It adds a bright finish that I always enjoy. With these ingredients, you’ll create a stuffed pepper casserole that is both easy and hearty. {{ingredient_image_1}} 1. Start by washing the bell peppers. Cut off the tops and remove the seeds. Dice them into small pieces. 2. Next, chop the onion into tiny pieces. Mince the garlic cloves. 3. If you haven't cooked your quinoa or rice yet, do so now. Follow the package directions for perfect results. 1. Heat a large skillet over medium heat. Add the chopped onion and minced garlic. Cook for about 3-4 minutes or until the onion turns soft and clear. 2. Now, add your ground turkey or beef to the skillet. Cook it for 5-7 minutes. Break it up with a spatula as it cooks. You want it nicely browned. 3. Stir in the diced bell peppers, cooked quinoa or rice, diced tomatoes (including their juices), black beans, corn, chili powder, cumin, salt, and pepper. Mix everything well. Let it cook for another 5 minutes. This step helps the flavors blend together. 1. Take the skillet mixture and transfer it to a greased 9x13-inch casserole dish. Spread it evenly. 2. Sprinkle the shredded cheese generously over the top. This will add a tasty, melty layer. 3. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. 4. After 25 minutes, remove the foil. Bake for another 10-15 minutes. You want the cheese to melt and bubble. 5. Once it's done, let the casserole sit for a few minutes. This helps it set before you serve. To make your stuffed pepper casserole shine, focus on balancing spices. I recommend using chili powder and cumin. These spices add depth to your dish. Start with one tablespoon of chili powder and one teaspoon of cumin. Adjust to taste as you mix the filling. If you like more texture, try adding more vegetables. You can include zucchini, carrots, or even spinach. These veggies boost flavor and nutrition. Chop them small so they blend well. A watery casserole can ruin your meal. To avoid this, drain the canned tomatoes well. The liquid can make your dish soggy. Also, do not skip the step of letting the casserole sit before serving. This helps it set up nicely. For cheese that melts evenly, sprinkle it on top of the hot mixture. This way, the heat from the filling melts the cheese perfectly. You can use cheddar or a Mexican blend. Both add great flavors. You can make this casserole ahead of time. Prepare it up to the baking step. Cover it well and store it in the fridge. When you are ready, just bake it as directed. If you have leftovers, freezing is a smart choice. Cool the casserole completely, then cut it into portions. Wrap them in plastic wrap and put them in a freezer bag. This way, you can enjoy it later. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh bell peppers and high-quality ground meat. Fresh ingredients enhance the overall taste of the dish. Customize Your Spices: Feel free to adjust the chili powder and cumin to suit your taste. Add more spices for a spicier kick or reduce them for a milder flavor. Layer Your Cheese: For an extra cheesy casserole, consider layering some cheese within the mixture and on top. This will add richness and gooeyness to every bite. Let It Rest: Allowing the casserole to sit for a few minutes after baking helps it set and makes serving easier. This also allows flavors to deepen. {{image_2}} You can switch up the protein in this dish easily. If you want a vegetarian option, consider using lentils or black beans instead of meat. These options add great texture and flavor while keeping it hearty. For meat lovers, you might try ground chicken or pork. Both will work well in this casserole. Each protein brings a unique taste, so feel free to experiment. Want to spice up your casserole? Add some diced jalapeños or a dash of hot sauce to the mix. This will give it a nice kick. You can also change the cheese. If you like it creamy, use mozzarella or pepper jack cheese. For a sharper flavor, go with aged cheddar or feta. Mixing different cheeses can create a rich flavor profile that everyone will love. You can choose different base ingredients for this casserole. Quinoa is a great option as it adds protein and a nutty taste. If you prefer rice, brown rice works well too. It brings a chewy texture that complements the dish. Other grains like farro or barley can also be used. These grains add fiber and a unique flavor to your casserole, making it a fun twist on the classic recipe. To keep your stuffed pepper casserole fresh, store it in an airtight container. This method helps keep moisture in and prevents it from drying out. You can refrigerate it for up to four days. Make sure to let it cool before placing it in the fridge. This helps keep the texture nice and avoids steam buildup. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil. Place it in a freezer-safe container. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, bake it at 350°F (175°C) until it’s hot all the way through. This usually takes about 30-40 minutes. You can also microwave it, but the oven keeps the texture better. You have two main options for reheating: the oven and the microwave. The oven works best for keeping the flavors and texture. Set it to 350°F (175°C) and cover the casserole with foil. Heat for about 20 minutes, then check if it's warm inside. Using the microwave is quicker, but it may not taste as good. Heat in short bursts, stirring in between. This helps heat it evenly. No one wants a cold center! Always make sure it reaches a safe temperature of 165°F (74°C) before serving. Yes, you can prepare this dish ahead of time. Make the filling and store it in the fridge for up to 24 hours. You can also assemble the casserole in advance. Just cover it tightly with foil and store it in the fridge. When you are ready to bake, simply add extra time to the cooking process, as it will be cold. - Preparing in advance: Cook the filling and let it cool before storing. - Storage options: Keep it in an airtight container for best results. Yes, you can use brown rice instead of quinoa. Keep in mind that brown rice takes longer to cook. If you use brown rice, cook it before adding it to the mix. - Cooking times and adjustments: Cook brown rice for about 45 minutes before mixing it in. Reheating this casserole can be easy and quick. Use the oven for the best flavor and texture. Preheat the oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Bake for about 20 minutes. - Tips for retaining flavor and texture: Make sure to cover the dish to keep it moist. This casserole is packed with good nutrients. It has protein from turkey or beef, fiber from beans, and vitamins from peppers. - Nutritional breakdown: Each serving has a good balance of carbs, protein, and fats. - Caloric content and serving size: One serving is about 300-400 calories, depending on the meat and cheese you choose. This blog post outlined how to make a tasty stuffed pepper casserole. We covered the key ingredients and the steps to prepare, cook, and assemble your dish. I shared tips for great flavor, texture, and quick meal prep. You can even explore different protein and grain options. In the end, this casserole is not just delightful, but also flexible. You can tweak it to suit your taste. Whether you cook it today or freeze it for later, you have a meal that pleases every time. Enjoy your cooking adventure!

Savory Stuffed Pepper Casserole

A hearty and flavorful casserole featuring bell peppers, ground turkey or beef, quinoa or rice, and a blend of spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 whole bell peppers (any color), diced
  • 1 lb ground turkey or beef
  • 1 cup cooked quinoa or rice
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
  • Add the ground turkey or beef to the skillet, cooking until browned, breaking it up with a spatula, about 5-7 minutes.
  • Stir in the diced bell peppers, cooked quinoa or rice, diced tomatoes (with juices), black beans, corn, chili powder, cumin, salt, and pepper. Combine everything thoroughly and cook for an additional 5 minutes, allowing the flavors to meld together.
  • Transfer the mixture to a greased 9x13-inch casserole dish.
  • Sprinkle the shredded cheese generously over the top of the casserole.
  • Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, let the casserole sit for a few minutes before serving.
  • Garnish with fresh cilantro if desired.

Notes

Feel free to customize the ingredients based on your preferences.
Keyword casserole, cheesy, ground meat, quinoa, stuffed peppers