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To make this tasty dish, gather these ingredients: - 4 large bell peppers (any color), diced - 1 cup cooked brown rice - 1 pound ground turkey (or beef) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 cup corn (fresh or frozen) - 1 onion, chopped - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup shredded cheese (cheddar or mozzarella) - Salt and pepper to taste - Olive oil for cooking You can swap out some ingredients for different flavors. Try these options: - Use quinoa instead of brown rice for a protein boost. - Ground chicken works well in place of turkey or beef. - If you want it vegetarian, skip the meat and add extra beans. - For a spicier kick, use jalapeños or hot sauce in the mix. - You can switch the cheese to a dairy-free option for a vegan dish. Each serving of this casserole is packed with nutrients. Here’s a quick look: - Calories: 350 - Protein: 25g - Carbohydrates: 40g - Fiber: 10g - Fat: 12g - Sodium: 500mg This dish is not just tasty; it's also filling and healthy! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is key for cooking the casserole evenly. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté these for about 3-4 minutes, until they soften and smell great. Next, add the ground turkey or beef. Break it apart with a spoon as it cooks. Cook this meat for about 6-8 minutes until it turns brown and is fully cooked. Now, stir in the diced bell peppers, cooked brown rice, black beans, diced tomatoes, and corn. Don’t forget the chili powder, cumin, smoked paprika, salt, and pepper. Mix all these ingredients well. Allow the mixture to cook for another 5 minutes. This helps all the flavors combine. After that, transfer the mixture into a lightly greased 9x13 inch baking dish. Spread it out evenly. Next, sprinkle shredded cheese over the top. Cover the dish with aluminum foil. Bake it in the preheated oven for 25 minutes. Then, take off the foil and bake it for another 10-15 minutes until the cheese is bubbly and lightly golden. Let it cool for a few minutes before serving. Visual aids can make cooking easier and more fun. I suggest taking photos at each step. Capture the sautéing onions and garlic, the browned meat, and the mixed filling. A video showing the baking process can also help. You can find similar videos online for inspiration. To avoid common cooking mistakes, follow these tips: - Don’t rush the sautéing: Take your time to soften the onions and garlic. - Cook the meat thoroughly: Make sure there is no pink left in the meat before adding other ingredients. - Mix well: Ensure all ingredients are well combined for even flavor. - Keep an eye on the baking: Check the casserole as it bakes. Remove it when the cheese looks bubbly and golden. - Let it cool: Allow the dish to cool a bit before serving. This helps the layers set. Following these steps will help you make a delicious Stuffed Bell Pepper Casserole! You can make this casserole ahead of time. Just cook the filling and let it cool. Store it in the fridge for up to two days. When you are ready to bake, add the cheese on top. Cover it and bake as directed. This saves time on busy days. Serve this casserole warm from the oven. Add a side salad for freshness. You can also serve it with tortilla chips or warm bread. A dollop of sour cream or guacamole adds great flavor, too. Want more heat? Add jalapeños or cayenne pepper to the mix. For a milder dish, skip the chili powder. You can also use different spices like Italian herbs or curry powder. Add fresh herbs like cilantro or parsley before serving for extra zest. Pro Tips Use Fresh Ingredients: Always opt for fresh bell peppers and vegetables for the best flavor and nutrition. Frozen corn is a great alternative if fresh is not available. Customize Your Protein: Feel free to substitute ground turkey with any other protein such as chicken, beef, or even a plant-based alternative to suit your dietary preferences. Layering Cheese: For an extra cheesy top, consider mixing different types of cheese like pepper jack for spice or a blend for more complex flavors. Make Ahead: This casserole can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge. {{image_2}} To make this dish vegetarian or vegan, swap the meat for a plant-based option. You can use cooked lentils, chickpeas, or a meat substitute like tempeh or tofu. These options provide protein and texture. For a vegan twist, replace cheese with a dairy-free version or omit it altogether. You can add more veggies too, like zucchini or spinach, to boost flavor and nutrition. If you prefer different proteins, chicken works well in this casserole. Use ground chicken for a leaner dish. You can also try sausage for a bold flavor. Italian sausage adds spice, while turkey sausage keeps it light. Just make sure to cook the sausage fully before mixing it with the other ingredients. This keeps the taste rich and satisfying. Brown rice is great, but you can change it up. Quinoa is a fantastic alternative. It cooks quickly and adds a nutty flavor. You can also use farro, which gives a chewy texture. Cauliflower rice is a low-carb choice, too. Just remember to adjust cooking times for these grains to ensure they are tender in the casserole. After you enjoy the stuffed bell pepper casserole, let it cool down. Place leftovers in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to four days. Label the container with the date, so you remember when you made it. If you want to save the casserole longer, freezing is a great option. First, let the casserole cool completely. Then, cut it into single-serving pieces. Wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer bag. This way, you can take out just what you need. The casserole can last in the freezer for up to three months. When you're ready to eat your leftovers, reheating is key. For best results, use an oven. Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Bake for about 20-25 minutes, or until hot. If you want the cheese to melt again, remove the foil for the last 5 minutes. You can also use a microwave. Heat in short bursts, checking often. Enjoy your dish just like the first time! Yes, you can add other vegetables to the casserole. Some good options include zucchini, mushrooms, or spinach. These veggies add more flavor and nutrients. Just chop them up and mix them in. You can also use what you have at home. This recipe is flexible, and you can get creative! To make this dish gluten-free, use gluten-free grains. You can swap brown rice for quinoa or cauliflower rice. Also, check that the canned tomatoes and beans do not have gluten. Most canned goods are safe, but always read the label. This way, you can enjoy a tasty meal without gluten. All colors of bell peppers work well in this casserole. Red, green, yellow, and orange all bring different flavors. Red peppers are sweeter, while green ones are more bitter. Yellow and orange peppers are milder. Mixing colors makes the dish look great and adds a variety of tastes. Plus, each color offers different nutrients! Stuffed Bell Pepper Casserole is a tasty and flexible dish. You learned about the key ingredients, how to cook it, and tips for success. There are many ways to change flavors or ingredients to suit your taste. Proper storage helps keep leftovers fresh, and reheating tips ensure the best dish possible. This recipe fits anyone's kitchen, whether you're a pro or just starting. I hope you enjoy making it, and don't hesitate to experiment!

Stuffed Bell Pepper Casserole

A hearty and flavorful casserole made with bell peppers, ground turkey, brown rice, and topped with cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers, diced
  • 1 cup cooked brown rice
  • 1 pound ground turkey (or beef)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes with green chilies
  • 1 cup corn (fresh or frozen)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 cup shredded cheese (cheddar or mozzarella)
  • to taste salt and pepper
  • for cooking tablespoon olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic; sauté until softened, about 3-4 minutes.
  • Add the ground turkey (or beef) to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 6-8 minutes.
  • Stir in the diced bell peppers, cooked brown rice, black beans, diced tomatoes (with their juices), corn, chili powder, cumin, smoked paprika, salt, and pepper. Mix well and allow the mixture to cook for another 5 minutes, letting the flavors meld.
  • Transfer the mixture to a lightly greased 9x13 inch baking dish, spreading it out evenly.
  • Sprinkle the shredded cheese over the top of the casserole.
  • Cover with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
  • Allow it to cool for a few minutes before serving.

Notes

Serve warm directly from the baking dish, garnished with fresh cilantro or parsley for a pop of color and freshness.
Keyword casserole, healthy, stuffed peppers, turkey