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Stuffed pepper casserole in a large skillet topped with melted cheese and fresh parsley

Stuffed Pepper Casserole

All the classic flavors of stuffed peppers in a cozy one pot skillet dinner. Made with ground turkey or beef, bell peppers, rice, and melted cheese, this easy casserole is ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 352
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup yellow onion chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 lb ground turkey or ground beef
  • 3 cloves garlic minced
  • 15 oz petite diced tomatoes 1 can
  • 3/4 cup tomato sauce 8 oz can
  • 2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups water
  • 1 cup long grain white rice rinsed and drained
  • 1 cup shredded cheddar or mozzarella cheese about 4 oz, divided
  • 2 tbsp fresh parsley optional, chopped, for serving

Equipment

  • Large skillet with lid
  • Wooden spoon or spatula
  • Cutting board and knife

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, bell peppers, and ground turkey or beef. Cook for 6 to 8 minutes, breaking up the meat as it browns. If using ground beef, drain off any excess grease. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Stir in the diced tomatoes, tomato sauce, Italian seasoning, garlic powder, salt, pepper, water, and rinsed rice. Mix well and bring to a simmer. Reduce heat to maintain a low simmer, cover the skillet, and cook for about 15 minutes, stirring every 5 minutes to prevent the rice from sticking. Rice is done when tender and most of the liquid is absorbed.
  3. Stir in 1/2 cup of the shredded cheese until melted. Sprinkle the remaining 1/2 cup evenly over the top of the skillet.
  4. Cover the skillet and let rest off the heat for 5 minutes to melt the top layer of cheese. Sprinkle with fresh parsley if desired and serve directly from the skillet. If rice appears slightly underdone, add 2 to 3 tablespoons of water, cover, and cook for an additional 3 minutes before resting.

Notes

Use only long grain white rice. The cook time and water amount are set specifically for this rice variety. Do not substitute brown rice or other types. Leftovers keep in the refrigerator for up to 4 days and reheat well with a splash of water. Freeze individual portions for up to 2 months.