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Easy Stuffed Pepper Casserole

stuffed papper

This easy stuffed pepper casserole takes classic stuffed pepper ingredients like ground beef, rice, tomatoes and cheese and literally a family meal, turning it into one healthy, easy meal!



  • 1 tablespoon extra virgin olive oil
  • 1 pound ground turkey or ground chicken or lean ground beef
  • 1 medium yellow onion
  • 1 tablespoon Italian seasoning
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 3 cloves garlic minced (about 1 tablespoon)
  • 12 ounces frozen chopped spinach thawed with as much water squeezed out as possible
  • 1 red bell pepper cored and diced
  • 1 green bell peppers cored and diced
  • 2 cups water
  • 1 can 15-ounces fire roasted diced tomatoes in their juices
  • 1 8-ounce can no salt added tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup uncooked brown rice rinsed and drained
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar


  1. In a Dutch oven or similar deep, sturdy saucepan, heat the oil over medium heat. Add the turkey (or your choice) and onions.
  2. Cook, stirring with a wooden spoon or spatula, until browned and fully cooked through and onions are soft, about 7 minutes.
  3. Add Italian seasoning, cumin, salt, pepper and garlic.
  4. Stir and cook until garlic is fragrant, about 1 minute.
  5. Add the spinach, and using a fork (or very carefully with your fingers) break up the lumps so that they are evenly distributed with the meat.
  6. Add red and green peppers, water, tomatoes, Worcestershire tomato sauce, and rice. Stir until evenly mixed.
  7. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the bowl and leave it for 30 minutes.
  8. Uncover and stir, scraping off any rice that has started to stick. Prepare and let simmer until rice is soft, about 10 to 15 more minutes.
  9. Remove pot from heat. Uncover and stir, taste and adjust seasoning to taste.
  10. Don’t worry if it’s still a little runny. It will continue to thicken and the liquid will absorb more when it sits.
  11. Sprinkle cheese over it, then restore its texture.
  12. Leave it off the heat for about 10 minutes, until the cheese has melted and the rice is soft (there will still be a little chewy left, which is normal for brown rice, but it shouldn’t be crunchy).
  13. If you’d like the top to be golden, place the dish, uncovered, under the grill for a minute or two (watching carefully to ensure the top doesn’t burn). Serve warm and sprinkled with fresh coriander or parsley.

To store: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
To reheat: Reheat the tagine in a Dutch oven over medium-low heat until heated through. You can also rewarm this casserole in the microwave until it is completely heated up.
To freeze: Store leftovers in an airtight, freezer-safe storage container for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating it.