When I want a meal that is hearty, filling, flavorful and healthy, my go to is Stuffed Pepper Casserole.

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This casserole is well rounded with a carb (brown or white rice), protein (ground turkey or lean ground beef), and your vegetables (onions, bell peppers, and canned diced tomatoes).

Stuffed Pepper Casserole is not only hearty, but it’s delicious! It’s an easy, family friendly weeknight dinner idea. Pair it with a simple side salad and garlic knots for your crew.

I particularly love this as a meal prep recipe. I like to make a casserole on Sunday and portion it for quick lunches all week. It also freezes well!

An if you are a big fan of stuffed peppers, try Stuffed Pepper Pasta or Crock Pot Stuffed Pepper Soup.

Cheesy Chciken & Rice Casserole

What You Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

9×13 Baking Dish– I use this specific cobalt blue baking dish
Large Skillet- I have this K HQ Braiser and I love it for so many things!
1 pound ground turkey or lean ground beef
1 yellow onion, diced
1 tbsp olive oil
2 bell peppers, diced (I’ll use 2 large peppers or 3 small peppers)
1 1/2 cups white or brown Instant rice (uncooked, the Minute Rice)
1 cup chicken broth (or beef/vegetable broth)
28 ounce can crushed tomatoes
15 ounce can diced tomatoes
3 garlic cloves, minced or 1 tsp garlic powder
Seasonings– Salt, Pepper, Italian seasoning
1 cup cheddar or mozzarella cheese, shredded (optional, if you don’t want the cheese you can absolutely leave it off)

chicken fajita casserole

How To Make It

Preheat your oven to 350°F (175°C).

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and peppers until softened. Add the ground turkey and cook until no longer pink.

Everyone always asks what pan I use in my videos and it’s THIS ONE by Kitchen HQ. It’s a 4.5 quart Braiser and it’s perfect for everything!

Stir in the garlic, salt, pepper, and Italian seasoning, cooking for an additional minute.

Meanwhile, spray a 9×13-inch baking dish with nonstick cooking spray.

In the prepared baking dish, combine the tomato sauce, diced tomatoes, rice, and broth.

Another dish I always get asked about is my blue baking dish. It’s THIS ONE by Anchor.

Add the cooked turkey and vegetable mixture, and stir everything together until well combined.

This casserole is well rounded with a carb (brown or white rice), protein (ground turkey or lean ground beef), and your vegetables (onions, bell peppers, and canned diced tomatoes).

Cover the dish tightly with aluminum foil and bake for 45 minutes.

Remove the foil, sprinkle shredded cheese evenly over the top, and bake uncovered for another 10 minutes, or until the cheese is melted.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.

How to Freeze

Option 1: Assemble the casserole, but do not bake.

Cover the dish tightly with plastic wrap and then aluminum foil. Label with the date and freezing instructions.
Freeze for up to 3 months.

To bake from frozen:

Thaw overnight in the refrigerator.
Remove plastic wrap, cover with foil, and bake at 350°F for 45–50 minutes.
Uncover, sprinkle shredded cheese over the top, and bake uncovered for another 10 minutes, or until the cheese is melted.

Option 2:

Bake casserole as directed. Let cool completely.
Transfer the casserole to freezer safe containers. This method is perfect to portion out servings and pull out individual servings.
Thaw in the refrigerator overnight and reheat in the microwave or in the oven at 350°F until warmed through- 15-30 minutes.

Tips

Use Fresh or Frozen Peppers: Fresh peppers add the best flavor, but frozen peppers can be a convenient substitute. Thaw and drain frozen peppers to prevent excess liquid in the casserole.
Add Extra Veggies: If you’d like to up the veggie factor, add in extra vegetables such as diced zucchini, spinach, or mushrooms to the skillet with the onions and peppers.
Cheese Options: Mozzarella, cheddar, or a blend of Italian cheeses all work well. Sprinkle parmesan for an extra flavor boost. I’ve tried all of these cheeses and I have to say that mozzarella is my favorite.
Make It Spicy: Add a pinch of red pepper flakes or diced jalapeños if you like heat.
Sub the Ground Turkey: Ground beef, chicken, sausage, chorizo or ground pork are great alternatives. You can also use plant-based ground meat for a vegetarian option.
Make it Low Carb: To make a low-carb version, substitute cauliflower rice for the regular rice. Reduce the broth to 3/4 cup.
Make it Ahead: Assemble the casserole, cover it tightly, and store it in the refrigerator for up to 24 hours. Add an extra 5–10 minutes to the baking time if baking directly from the fridge.
Ensure Cooked Rice: Be sure to tightly cover the baking dish with foil during baking to trap steam. You can also partially cook the rice before mixing it into the casserole, if you prefer, or if you want to use long grain rice instead of instant.
Reheat: Reheat single portions in the microwave for 1–2 minutes, or cover the casserole dish with foil and bake at 350°F for 20–25 minutes until heated through.
What are some good side dishes for stuffed pepper casserole? This dish is hearty on its own, but it pairs well with a simple green salad, garlic bread sliders, or roasted vegetables.

More Casseroles

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