
This easy stuffed pepper casserole checks all the comfort food boxes and lightens the classic stuffed pepper flavor with nourishing brown rice and a hidden heap of spinach. It is the weeknight meal I turn to whenever bell peppers are cheap at the market or I need something hearty that pleases everyone at the table without needing a million pans.
The first time I made this casserole, my family polished off the entire pot right from the stove and begged for it again the next week. It just tastes like cozy home cooking but is secretly full of good-for-you ingredients.
Ingredients
- Extra virgin olive oil: adds silkiness and helps caramelize the onion so use a good quality brand if you can
- Ground turkey, ground chicken or lean ground beef: gives a protein punch and keeps things flavorful and light, choose the freshest option at the butcher counter
- Yellow onion, finely chopped: brings natural sweetness essential for the flavor base, look for one that feels heavy and firm
- Italian seasoning and ground cumin: layer in warmth and complexity, dried herbs work great in this recipe
- Kosher salt and ground black pepper: bring balance and draw out all the flavors, use fresh ground pepper if possible
- Fresh garlic cloves: infuse depth, make sure they are firm and white with tight skins for best flavor
- Frozen chopped spinach: the easiest way to sneak in greens and rounds out the filling, make sure to fully thaw and squeeze out extra moisture
- Red and green bell peppers: are the star of the dish and add crunch and color, choose peppers with taut shiny skin and no soft spots
- Water: hydrates and cooks the rice
- Canned fire roasted diced tomatoes with juices: add tang and smokiness, go for fire roasted if you can for an extra hit of flavor
- Canned no salt added tomato sauce: keeps things saucy without overpowering salt, look for one with zero added sugar
- Worcestershire sauce: brings subtle umami and deepens the flavor profile, a little goes a long way
- Uncooked brown rice: brings chew and fiber to make the dish filling, rinse it well to avoid excess starch
- Shredded cheddar and pepper jack cheese: melt perfectly over the casserole, choose blocks and shred yourself for the best melt
- Fresh cilantro or parsley: brightens each serving, use fresh herbs with crisp leaves
- Greek yogurt: makes a tangy cool garnish and adds a creamy finish, serve on the side if you like
Instructions
- Prep the Base:
- Heat extra virgin olive oil in a Dutch oven or heavy-bottomed pot over medium-high. Add ground meat and finely chopped onion. Stir and break up the meat with a wooden spoon cooking until deeply browned and the onion is translucent and soft about seven minutes. This long cook draws out sweetness from the onion and ensures the meat sizzles but stays juicy.
- Build the Flavor:
- Add Italian seasoning ground cumin kosher salt ground black pepper and fresh minced garlic. Stir and cook just until the garlic is deeply fragrant about one minute. The spices will bloom in the oil enhancing every bite.
- Add Veggies and Grains:
- Stir in well-drained thawed spinach making sure to mix until no clumps remain. Pour in the diced red and green bell peppers water fire roasted diced tomatoes with all their juices no salt tomato sauce Worcestershire sauce and rinsed brown rice. Mix until all ingredients are evenly combined salad style so every scoop will have both color and texture.
- Simmer and Soften:
- Bring the entire mix to a rolling boil over medium-high then turn the heat down to low to keep a gentle simmer. Cover tightly and let it cook for thirty minutes so the rice absorbs flavor and the peppers soften. After thirty minutes uncover and give everything a good stir scraping the bottom to loosen any stuck grains. Re-cover and simmer about ten to fifteen more minutes until the rice is just tender.
- Cheese Top and Rest:
- Remove the pot from the heat and uncover. Taste the mixture and season more if needed. The mixture will look a touch runny but the rice will keep soaking up sauce as it rests. Evenly scatter shredded cheddar and pepper jack cheeses on top. Put the lid back on to melt the cheese fully while the casserole sits undisturbed for ten minutes.
- Serve and Garnish:
- Spoon out warm bowls and top each with a sprinkle of fresh cilantro or parsley and a dollop of tangy Greek yogurt if you like. It is ready to scoop and enjoy for dinner right away.

My favorite part of this recipe is the way the fire roasted tomatoes make the final dish taste smoky and rich even though the recipe is so simple to assemble. My family always gathers around the oven peeking under the lid to see if the cheese has melted enough for scooping and it is those little moments that make this meal special for us.
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days. For best reheating results splash in a tablespoon of water and microwave loosely covered so the rice stays tender. The casserole also freezes well in single portions or as a whole. Thaw overnight and bake covered until steaming hot.
Ingredient Substitutions
You can use any ground meat such as turkey chicken or beef and even swap in plant-based ground for a vegetarian version. If you do not have fire roasted tomatoes swap regular diced tomatoes and add a pinch of smoked paprika for flavor. Mozzarella Monterey Jack or Colby cheese all melt beautifully if you want something mild.
Serving Suggestions
I like this casserole best with a crisp green salad or some warm whole wheat pita on the side. Leftovers work piled into a tortilla as a wrap or served over roasted potatoes for a different spin. A quick spoonful of salsa or hot sauce on top brings extra kick at the table.
Cultural and Historical Context
The stuffed pepper is a global comfort food from Hungarian to Mexican kitchens. This casserole borrows the traditional flavors of North American stuffed peppers and turns it into a one-pot crowd pleaser. Making it in a pot saves time and brings out the mingling flavors that made me love it in the first place.
Seasonal Adaptations
Substitute in zucchini or summer squash during peak summer for a twist. Add a can of drained sweet corn for texture and natural sweetness. Use kale or Swiss chard instead of spinach when it is in season.
A few helpful notes
If your rice is still a bit firm after cooking turn off heat and let the pot sit covered another ten minutes. Shred your cheese by hand for the creamiest melt and best flavor. Taste and season before adding the cheese to balance out acidity from tomatoes.
Success Stories
My neighbor tried this recipe with plant based crumbles and texted the next day that even her picky teenager asked for seconds. It is the kind of dish that wins everyone over whether you want a cozy bowl for yourself or need to feed a crowd.
Freezer Meal Conversion
Assemble the casserole through the simmering step then freeze before adding cheese. When ready to eat thaw in the fridge overnight then bake covered at moderate heat until hot and bubbly. Top with cheese for the last few minutes in the oven.

This casserole is hearty enough for everyone and brings out the best of stuffed pepper flavor with half the work. Dig in while it's warm and enjoy the goodness with your family.
Recipe Q&A
- → Can I use ground beef instead of turkey?
Yes, ground beef, turkey, or chicken all work well. Choose lean options for a lighter dish.
- → Does the rice need to be cooked ahead of time?
No, use uncooked brown rice. It will cook and absorb flavors during baking.
- → How can I make it vegetarian?
Omit the meat and increase veggies or add cooked lentils or plant-based ground for protein.
- → Which cheese varieties work best?
Cheddar, pepper jack, Monterey Jack, or mozzarella melt well and complement the savory flavors.
- → Is this dish freezer-friendly?
Yes. Cool completely, then freeze in portions. Reheat in oven or microwave until hot.