Easy Stuffed Pepper Casserole (Print View)
Bell peppers, meat, rice, and cheese combine for a comforting, all-in-one bake that's easy and flavorful.
# What You'll Need:
→ Main Casserole
01 -
1 tablespoon extra virgin olive oil
02 -
1 pound ground turkey, chicken, or lean ground beef
03 -
1 medium yellow onion, finely chopped
04 -
1 tablespoon Italian seasoning
05 -
2 teaspoons ground cumin
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon ground black pepper
08 -
3 garlic cloves, minced (about 1 tablespoon)
09 -
12 ounces frozen chopped spinach, thawed and well drained
10 -
1 red bell pepper, cored and diced
11 -
1 green bell pepper, cored and diced
12 -
2 cups water
13 -
1 (15-ounce) can fire roasted diced tomatoes with juices
14 -
1 (8-ounce) can tomato sauce, no salt added
15 -
1 tablespoon Worcestershire sauce
16 -
1 cup uncooked brown rice, rinsed and drained
→ Cheese Topping
17 -
1/2 cup shredded cheddar cheese
18 -
1/2 cup shredded pepper jack cheese (or Monterey Jack or mozzarella for milder flavor, or additional cheddar)
→ To Serve
19 -
Chopped fresh cilantro or parsley
20 -
Greek yogurt (optional, for garnish)
# Directions:
01 -
In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add ground meat and chopped onion. Break the meat into small pieces while sautéing, and cook until browned and cooked through, with onions tender, about 7 minutes.
02 -
Add Italian seasoning, ground cumin, kosher salt, black pepper, and minced garlic. Stir and continue cooking until garlic is fragrant, approximately 1 minute.
03 -
Stir in thawed, drained spinach, breaking apart clumps. Add diced red and green bell peppers, water, fire roasted diced tomatoes with juices, tomato sauce, Worcestershire sauce, and rinsed brown rice. Mix well to ensure even distribution.
04 -
Bring contents to a boil, then immediately reduce heat to a low simmer. Cover and cook for 30 minutes. Uncover, stir to loosen any rice at the bottom, re-cover, and simmer an additional 10 to 15 minutes, until rice is tender.
05 -
Remove pot from heat and uncover. Taste for seasoning and adjust if needed. Scatter shredded cheddar and pepper jack cheese evenly across the casserole surface, then cover the pot.
06 -
Let stand, covered, off the heat for 10 minutes to allow cheese to melt and rice to finish absorbing liquid. For a golden top, briefly broil uncovered 1–2 minutes if desired, watching closely. Serve warm, garnished with chopped cilantro or parsley and a dollop of Greek yogurt, if preferred.
# Notes:
01 -
Ensure spinach is well drained to prevent excess moisture in the casserole.
02 -
If using pre-cooked or leftover rice, reduce simmering time and adjust liquid as needed.
03 -
For a gluten-free version, confirm your Worcestershire sauce is labeled gluten-free.