Some nights I have my act together. Most nights I make this Stuffed Pepper Casserole. Free-form and easy-going, this recipe takes the classic flavors and ingredients of stuffed peppers, then turns them into cheesy, healthy comfort food that cooks in one pot. “Unstuffed pepper casserole” would be a fitting name for it too.

Cheesy stuffed pepper casserole in a Dutch oven with fresh herbs

A forever fan of all-in-one meals—meaning single recipes that provide servings of lean protein, whole grains, AND vegetables alike, so you don’t have to fuss with a side if you aren’t in the mood—my love of stuffed vegetable recipes is well-documented here.

Let’s take stuffed peppers. I have a version for every mood!

Stuffed Peppers For When You’re Feeling Polished: Mexican Stuffed Peppers; Italian Stuffed Peppers; Spinach Artichoke Quinoa Stuffed Peppers. These recipes are easy, healthy, and tie the total dinner package with a tidy, knife-and-fork, bell pepper bow.

Stuffed Peppers For When You’ve Planned Ahead. Crockpot Stuffed Peppers. Prep them a few hours in advance, and dinner is ready to go when you are.

Stuffed Peppers For When You’re Barely Holding It Together. THIS IS THAT RECIPE.

Think of this casserole as stuffed peppers, deconstructed—a very fancy way of saying, these are stuffed peppers for last-minute people who are in need of easy recipes.

A mix of ground turkey (or ground beef), red and green bell peppers, brown rice, cheese, and a few sneaky extra vegetables that no one will complain about and you’ll feel happy you included, this recipe tastes like a stuffed pepper, no actual stuffing required.

Instead of stuffing the filling into the peppers, the bell peppers here are sliced, sautéed, then mixed with the other ingredients.

The rice cooks in the same skillet too. You don’t need to make it in advance, and it will be perfectly tender when the casserole is complete.

This recipe is a cross between the assorted classic stuffed pepper recipes on my site (see above) and this reader favorite Sausage and Rice Casserole, with an extra ooey-gooey, casserole comfort factor added for good measure/general happiness.

The cheesy stuffed pepper casserole yields a generous amount, and the leftovers are easy to pack for lunch and reheat for fast dinners. I have storage tips for you below. Make it once, and your future self will thank you for the rest of the week!

Easy and delicious casserole in a large pot with all the flavors of stuffed peppers

How to Make the Best Stuffed Pepper Casserole

Fresh ingredients and pantry staples combine to create one serious skillet.

The Ingredients

  • Ground Turkey. To make this a lean and healthy stuffed pepper casserole, I used ground turkey. You could also use ground chicken or lean ground beef.
  • Vegetables. The more the merrier for this nutrient-packed dish! I used a combination of onion, green and red bell peppers, and frozen spinach. The frozen spinach is especially sneaky. It’s so mild, you can barely taste it.
  • Spices. As with all my stuffed pepper recipes, there’s oodles of flavor to be found. I used Italian seasoning for zest and cumin for warmth. The combination might sound a bit odd at first, but here it works magnificently.
  • Diced Tomatoes + Tomato Sauce. Fire roasted diced tomatoes and tomato sauce do double duty give the casserole excellent flavor and provide cooking liquid for the rice.
  • Worcestershire Sauce. The savory, umami factor.
  • Brown Rice. Brown rice is a staple in my house, and it’s good for you too! Because brown rice is a whole grain, it’s higher in fiber, protein, and nutrients than regular white rice. (See below for tips on how to make this a low carb casserole using cauliflower rice instead).
  • Cheese. I love the blend of cheddar and pepper jack cheese here. They’re bold and pair perfectly with the other flavors. If you prefer a more mild flavor, use Monterey jack, mozzarella, or cheddar only.
  • Toppings. I like to top my casserole with chopped fresh cilantro or parsley for freshness and Greek yogurt for creaminess. In a hurry? You can skip the toppings. The casserole will still be delish.

The Directions 

  1. Heat oil in a Dutch oven or great big skillet, then add the turkey and onion. Cook until browned, breaking the meat apart.
Ingredients for stuffed pepper casserole
  1. Add the spices and garlic, cooking until fragrant. Then, add the spinach. Add the peppers, water, tomatoes and tomato sauce, Worcestershire, and rice. Stir to combine.
  2. Bring everything to a boil, then reduce to a simmer. Cover and cook for 30 minutes. Then, uncover, stir, and recover. Let simmer until the rice is tender. Sprinkle cheese on top.
Cheese melted on a casserole
  1. Let the casserole sit a few minutes, until the cheese is melted. Add fresh cilantro or parsley, and serve warm. ENJOY!

Recipe Variations

  • To Make Vegetarian. Swap the ground turkey for 2 (15-ounce) cans of reduced sodium white beans. Stir in the beans after the spinach in Step 3. (Or try these Vegan Stuffed Peppers.)
  • To Make Gluten Free. No changes needed! This recipe is naturally gluten free as written.
  • To Make Low Carb – Use Cauliflower Rice. You can experiment with making this stuffed pepper casserole with cauliflower rice. I would suggest omitting the tomato sauce and water, as they won’t be needed. Drain the diced tomatoes and add them with the spices and bell peppers in Step 2 (wait to add the spinach). Sauté the vegetables until the peppers are tender and the tomato liquid has cooked off. Add the spinach, then cauliflower rice and stir to warm through. Add the cheese and dig in!
Easy and delicious stuffed pepper casserole with brown rice, ground turkey, and veggies

What to Serve with Stuffed Pepper Casserole

While this is a wonderful all-in-one meal, here are a few ideas of what else you could serve with it:

Make Ahead, Storage, and Freezer Tips

  • To Store. Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Reheat the casserole in a Dutch oven over medium-low heat until hot. You can also rewarm this casserole in the microwave until warmed through.
  • To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • To Make Ahead. To make this dish ahead, chop all the fresh veggies and brown the meat. Store them in the refrigerator in separate containers until you’re ready to prepare the casserole. You can also place your bag of frozen spinach in the refrigerator to thaw the night before.
Gooey and cheesy casserole with lots of flavor and healthy ingredients

So, are you waiting for me to confess which stuffed pepper recipe iteration is my favorite? It truly does depend on my mood (and let’s be honest—my level of dinner preparation that day!). Although, these Stuffed Peppers always sound tasty.

I can say that on any day when you’re in the marketing for a healthy dinner that comforts and mostly takes care of itself on the stove, this stuffed pepper recipe is hard to beat.

If you try this recipe, please leave a comment and star rating below. It makes my day to hear from you and keeps me going to know that you enjoy these recipes!

Stuffed Pepper Casserole with cheese, meat, bell peppers, and tomatoes in a skillet with cheese on top.

Stuffed Pepper Casserole

4.89 from 67 votes
Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!

Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins

Servings: 6 servings

Ingredients
  

  • 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
  • For serving: chopped fresh cilantro or parsley; Greek yogurt

Instructions
 

  • In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
  • Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
  • Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
  • Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
  • Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you’d like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

Notes

  • TO STORE: Place leftover casserole in an airtight storage container in the refrigerator for up to 4 days. 
  • TO REHEAT: Reheat the casserole in a Dutch oven over medium-low heat until hot. You can also rewarm this casserole in the microwave until warmed through.
  • TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 6); about 1 1/2 cupsCalories: 263kcalCarbohydrates: 21gProtein: 27gFat: 8gSaturated Fat: 4gCholesterol: 60mgPotassium: 741mgFiber: 5gSugar: 6gVitamin A: 7998IUVitamin C: 51mgCalcium: 277mgIron: 4mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




184 Comments

Leave a comment

  1. Thank you Erin!!!
    I’ve had in mind to make a stuffed pepper casserole, but my recipe didn’t get me excited, now I can try your recipe….I’m excited ;-)

    1. Hi Hollilyn! I have not tried this recipe with fresh spinach, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  2. This recipe sounds delicious. I made a stuffed pepper casserole before and it I didn’t like the outcome. Now I’m excited to try your recipe :)

  3. Oh my gosh!!!  We absolutely loved this recipe!  I’ve been enjoying your recipes for a little over a year now and have made so many wonderful meals. We’ve loved approximately 98% of those we’ve tried.   I don’t typically take the time to go back and write a review but I finally felt the need to let you know how much we enjoyed this.  We had it for dinner last night and can’t wait for dinner tonight because it’s going to be a fantastic repeat with the leftovers.  :)  The only thing different will be the side veggie and the salad, which isn’t really necessary with the veggies in the casserole.  We just like to eat lots of veggies.  I loved the idea of spinach in this dish.  I didn’t have frozen so used fresh.  Thank you Erin for providing me with culinary inspiration!  Blessings to you!5 stars

    1. This truly made my day! Thank you for sharing this kind review, Vicki! I’m so happy to hear that this recipe was a hit!

  4. Cindy, I received a notification from Google showing me a pic of your Egg Roll in a Bowl.
    I rarely open google notifications. But, It looked so good, I had to open it! I’m glad I did.
    as I was reading thru the recipe, I was thinking, it does look good, but there are items I’m
    not allowed to have on my diet. Well, that was until I saw KETO. I’m currently on the Keto
    diet. This is one is perfect! Then I looked at the StuffecdPeppers – another good one. These
    got me very excited that I have found familiar dishes tweaked to as Keto friendly!
    Are all or most of your recipes tweaked as Keto friendly? If so, I will pass the info along.
    Thank You!

    1. Hi Anita! Thank you for taking the time to check out the recipe and for sharing this kind comment! While most of my recipes aren’t keto, I do try to offer suggestions for making my recipes keto when I am able to. I hope this helps!

  5. Many of your recipes are making it to my Pinterest boards, and this one was added to casseroles. Yummy! I love stuffed peppers, and this is much easier but still has all the good flavors.

  6. I’ve been making many of your recipes for quite some time now. Everything I make of yours never disappoints and tonight was no exception! My husband loved it so much he had 3 helpings!, something he rarely, if ever, does.
    Thanks so much for sharing this.5 stars

    1. Beth, I’ve never tested the recipe with quinoa, so you would be experimenting. Quinoa cooks more quickly than rice and usually requires less liquid compared to rice; I’d reduce the liquid, then check the cook time early. You also might love these quinoa stuffed peppers: https://www.wellplated.com/chicken-quinoa-crock-pot-stuffed-peppers/

  7. Loved this recipe!! I’ve done a stuffed bell pepper casserole that goes in the oven and this one is wayyyy better! The rice is still a little crunchy after it’s done cooking so I let it rest in the pan with the lid on for a little while and it was perfect! My husband and his friend loved it too! 
    I  used fresh spinach instead of frozen and it turned out great but next time I’ll chop up the spinach a little bit before throwing it in. 
    I also didn’t have tomato sauce so I used arrabbiata sauce that I already had opened in the fridge and it worked perfect. 
    This is a must try! 
    @bec_sd5 stars

  8. Another GREAT recipe!!! Made this last night for some meal prepping and I wanted to eat it and not wait! We’ve tried several of your recipes and none have disappointed yet!

    1. I’m so happy to hear that you enjoyed the recipe, Annette! Thank you for taking the time to share this kind review!

  9. This was a win for my family! So simple since it’s made all in one pan! And so delicious! All my kids loved it! Definitely will keep making this!5 stars

    1. I’m so happy to hear that this was a hit, Sabrina! Thank you for taking the time to share this kind review!

  10. My family loved this! Super easy, everything goes in one pot, and delicious. The leftovers were good for work the next day, too.5 stars

  11. I love the favor of this (delicious!), but heaven help me if I can get the rice to cook!  I’ve make it a few time with no luck. It’s always crunchy even when I cook it longer, MUCH longer.  Do you have any tips?  Or I think this would be awesome in the Instant Pot!  I just don’t know how to covert it. Perhaps this could be your next post???  ? Also, to follow up, I did make it with fresh and frozen spinach and I didn’t really notice a difference. I did chop the fresh spinach though. 

    1. Hi Hollilyn, I’m so happy you enjoyed the flavors in this dish! I’m sorry to hear that you had trouble with the rice not cooking properly though. Did you use rinsed and drained brown rice? Making this in the Instant Pot is a great idea too! I’ll have to keep that in mind! :)

  12. Just made this and we are in love. It’s better than actual stuffed peppers – I much prefer this pepper: rice ratio! And you can’t beat a one pot veggie-packed meal. Definitely making this again!5 stars

  13. Loved the flavor but my rice was still rock hard after 45 min :/ should the heat be turned up higher than a simmer next time?  3 stars

    1. Hi Liz, I’m so happy you enjoyed the flavors in this dish! I’m sorry to hear that you had trouble with the rice not cooking properly though. Did you use rinsed and drained brown rice? You could try cooking it a little longer next time to see if that helps!

  14. I also tried this, and the rice was still un-cooked after 81 (yes, 81) minutes of cooking. I’m confused. I followed the recipe verbatim, used the correct (rinsed and drained) brown rice, so it makes me wonder how others have had the rice come out properly cooked? Super bummed about this. The flavor is wonderful, but the under-cooked rice after almost double the cook time is frustrating. Any thoughts?

    1. Hi K, I’m so sorry you had trouble with this recipe! As you can see, I (and other readers) have made this recipe with success, so I’m not sure what might’ve gone wrong. Was your rice old? Sometimes, older rice can be difficult to soften. Regardless, I’m truly sorry that this didn’t work out for you, and I wish you would’ve enjoyed it!

        1. Thankfully all I had was Organic Jasmine Brown rice and I didn’t feel like braving the grosh once more. I made it for meal prep this week and it is fantastic! Thanks for such a quick and easy recipe and for all your content. Have a great week and stay safe out there!??5 stars

          1. I’m so happy to hear that this was a success, Jed! Thank you for sharing this kind review!

  15. Tasty and healthy recipe that makes plenty! Doesn’t get better than that. I used 2 cups of shredded rotisserie chicken as that is what I had on hand and it worked well. Thanks for the recipe!5 stars

        1. Hi Denise! The cooking time will be shorter for white rice, so you’ll need to adjust accordingly. If you decide to play around, I’d love to hear how it goes!

  16. Made this for my husband to bring for lunch all week, he was raving about it! Such a great recipe, healthy and easy to make! Would love more recipes like this ?5 stars

  17. This came out GREAT, I was thrilled!! I have never been a great cook, mostly because it just doesn’t come naturally to me and I get overwhelmed if there are too many steps or fancy ingredients and/or the instructions are not clear and precise. I followed your instructions closely, and I was amazed when it was done – it was deliciously good lol!! Before I tasted it I was already a little resigned that it was another not-so-great meal made by me because I think the italian seasoning I chose to use must have had a lot of oregano and I typically don’t like that smell. It also was a little thin for much of the time while cooking but as was expected. So I let it simmer for a long time beyond what was stated and it did thicken nicely, similar to a chili consistency. It has a little kick to it, but not much, and just has so much flavor! I’ve never had a more successful result from following a recipe – a testament to how easy to follow you present your recipe(s) which even include important extras like how to reheat, store and freeze. Lastly, my daughter & son-in-law were thrilled as well with the fact that ground turkey is used instead of meat and it uses brown rice and spinach in addition to other delicous onion/garlic and bell peppers. Looking forward to trying more from you, thank you!5 stars

  18. Delicious!  Made this with a few changes. Used brown rice from Trader Joe’s (1 bag, microwaved per package directions).  Followed your  directions for using cauliflower  rice, omitting water and tomato sauce.  Everyone loved it.  Thanks for such an easy and delicious recipe!5 stars

  19. I did do two substitutions, but followed the recipe pretty much exactly (used ground beef and regular canned tomatoes because I didn’t have fire roasted, omitted oil).

    It really flavorful and delicious. My rice took about 30 minutes longer to cook than specified in the recipe.

    My working mom shortcuts: frozen chopped onion, and frozen chopped bell peppers.5 stars

  20. I used a Lundberg wild and brown rice blend since there was NO brown rice in my store (C times).   Otherwise followed recipe, but baked in the oven 45 minutes covered with foil at 350.  Came out great!  Thank you!5 stars

    1. I’m so happy that you enjoyed the recipe, Linda! Thank you for sharing this kind review!

  21. I love stuffed peppers. However, as an actual dinner I found it to overwhelming to make. However, this I can do. It’s the first recipe I’ve seen with spinach. I’d have to add it. Thanks for sharing.

  22. Fabulous ! Was in the mood for stuffed peppers but did not want to use the oven {very hot out)
    Used all your ingredients …delicious! Will definately make again! Thank you!5 stars

  23. Made this delicious recipe tonight for my family. Followed the recipe to a T but am finding that it needs to cook longer because there was too much liquid and rice was too hard. Does an electric vs gas stove make a difference? 

    1. Hi Corinne, I’m sorry to hear that you had trouble with the rice not cooking properly. I don’t think the type of stovetop should make a big difference here. Did you use rinsed and drained brown rice? Sometimes if the rice is older, it can take longer to cook too. I hope you still enjoyed the recipe!

  24. We modified this slightly to put it in the instant pot. What a winner! Cooked the meat, then added everything to the pot and pressure cooked for 20 minutes and a natural release for 5 minutes. Best new recipe we’ve had in a LONG time! We’ll be doing this again!
    Thank you!5 stars

  25. Hello! Could I use the frozen peppers that come already diced up? If so, how many cups would replace what you have in the recipe for the fresh? Thank you!

    1. Hi Mandie! Another reader has reported success with using pre-chopped frozen bell pepper, so it should work great. Based on what I can find online, it sounds like about 1 cup of chopped bell pepper would equal 1 bell pepper. I hope this helps!

  26. Made this for dinner and it was so good, even better the next day. The flavors blended so well together. Didn’t have brown rice so used Jasmine instead and added a can of black beans. Thanks for such a great ground turkey recipe! A new family favorite! 5 stars

    1. Hi Patty! I’ve only tested this recipe as written, so it would be a complete experiment. You may want to shorten the cooking time so the rice doesn’t get mushy. If you decide to play around with it, I’d love to hear how it goes!

  27. This recipe was delicious! I did make a few tweaks. I substituted Minute ready to serve Brown rice. I used one cup. I like it because its less chewy and no issues with cook time. I Decreased the water to a scant 1/4 cup. I used rotel tomatoes with green chili’s including liquid  and instead of the red peppers I added a small amount of Pablano peppers. I selected lean ground meat as my protein. I heated it covered on low/medium on top of the stove for about 30 minutes (until peppers were tender). Transferred it to a casserole and popped it in the oven for cheese to melt.  It was so easy, moist and so very flavorful. Will definitely make again. 5 stars

    1. Hi Shelley! I’ve never tried it myself, so it would be a complete experiment. Another reader has reported success with it though. If you decide to try it, I’d love to hear how it goes!

  28. Thanks for this delicious recipe! My family of six gobbles this up, including my kids. I’ve made some changes — I usually cook 2 cups of brown rice in my Instant Pot while I brown the meat and add veggies to the skillet, then add the rice to the skillet once it’s cooked. I’ve had too many bad experiences of trying to cook rice in a skillet and it burning to the bottom or not cooking all the way through. I also substitute shredded or chopped zucchini for the spinach and it’s delicious. Serve with a side of cornbread. I’m going to try to make and freeze some this weekend for an easy meal to pull out on busy weeknights. :)5 stars

  29. It’s almost done cooking and I’m excited! I did have a question in your nutrition info. You have 263Kcal. Did you mean 263 cal? I’m just trying to eat healthily and count my calories. Thanks! 

  30. We made this tonight. It was SO GOOD!! I used fresh spinach and it was great. We will definitely be making this again! 5 stars

  31. Hi Erin! I am looking to make this soon. Looks so yummy!! Do you think I could use fresh spinach instead of frozen? Thanks!!

  32. Love, love, love this recipe! My husband and I love stuffed peppers but my kids will usually just eat the “stuffed” part and leave the pepper so this gets them to eat it all. I also had a hard time getting the rice to cook so now I just throw the rice in my rice cooker when I start prepping the veggies and it’s ready to throw in at the end. I omit the water and drain off a little of the juice from the tomatoes. This recipe makes a ton and I love to eat it for lunch or even freeze it for another meal. Thanks for a great recipe!5 stars

    1. Hi Candace! I’ve only tested this recipe with brown rice, but another reader has reported success with using Jasmine rice. If you decide to experiment with it too, I’d love to hear how it goes!

  33. Tried this tonight and LOVED it! This will be a new staple in our home! Here are my tweaks, all of which worked out great!
    1. I used chicken stock in place of water Delicious, highly recommend!
    2. I used crushed fire roasted tomatoes
    3. I used red, yellow, and orange bell peppers
    4. I used frozen AND fresh spinach
    5. I added a can of diced green chilis
    6. I added Trader Joe’s Seasoning Salt in addition to the other spices
    7. I used long grain rice in place of brown rice (20 min initially, stir, 13 additional min)
    8. I added a touch of hot sauce to my helping (La Victoria red taco sauce, mild was delicious)
    This recipe is awesome, thank you for sharing!5 stars

  34. Has anyone made this in the crockpot? Any recommendations for when to add rice or cook on high or low or how long?

    1. Hi Martha! I’ve never tried this recipe in the slow cooker, so you’d be experimenting. If you decide to try it, I’d love to hear how it goes!

  35. So good. I I used beef rather than turkey and a bag of steamed cauliflower rice in place of the brown rice. Because the cauliflower does not absorb as much liquid as the rice would, I lessened the amount of water I added as well as drained my can of tomatoes.5 stars

  36. I am going to try this in my instant pot using the time of another recipe. I will let you know how it works out- or if we end up getting takeout?

  37. This recipe is a winner! We eat a lot of casseroles round here and this was an easy and tasty dish that is most definitely going to be a regular on our dinner menu!5 stars

  38. Followed this recipe exactly as written. The only change was I crumbled up a hot pork sausage link and chopped jalapeno to the mixture. This was edible but not great. From now on I will boil the rice separately. I will saute the vegetables partially. I will brown the meat (beef)with the onions. I will then add the seasoning to the beef mixture. Then combine all ingredients (peppers, tomato sauce) in a large pot. Bake for 30-minutes, top off with cheese and place under broiler until bubbly. Sorry this was not a hit.

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Michael. I (and many other readers) have really enjoyed it, so I wish it would’ve been a hit for you too!

  39. It was fun making this recipe. It was a nice spin to making stuffed pepper in casserole form. I found it easy to make and definitely tasty! Highly recommend!!5 stars

  40. Loved it!! Made it vegetarian by using lentils instead of the turkey but otherwise followed the recipe. Might actually stuff a pepper with the leftovers.5 stars

    1. Hi Mona! I’ve only tested this recipe with brown rice, but another reader has reported success with using Jasmine rice. If you decide to experiment too, I’d love to hear how it goes!

  41. Made this for dinner last night and saving the rest for meal prep this week! It’s almost like a comfort food recipe while staying pretty healthy. Love it!5 stars

  42. I made this in a whim, and I was very pleased! I substituted quinoa for the rice because I’m trying to keep my protein content higher than my carbs. I used the frozen (thawed) pre cut bell peppers from the Trader Joe’s frozen isle. My “vegetable” was frozen sweet yellow corn. Awesome dinner! Start about an hour before you think you’ll be hungry!5 stars

  43. This was easy and delicious! I used 2 and a half red and yellow peppers, as I didn’t have any green ones. Also used jasmine rice and increased it by 1/2 cup, plus an additional 1/2 cup of water. The spinach was a nice add. Outside of the cheese, this is a really healthy recipe. Use a big pot! It takes up a lot of space…Will make again for sure…5 stars

  44. Super tasty and made leftovers, which is a huge WIN in our books!! Only thing is I would add a bit more seasoning next time. Other than that, it was great!5 stars

  45. I made this today and absolutely LOVED it! I substituted quinoa because it’s what I had at home and it was cooked perfectly after the first 30 min. Will make again and again to bring for lunch at work! It inspired me to buy your cookbook!5 stars

  46. Delicious recipe and I love that you can make it all in one pot! I actually have a large cast iron skillet that I used and it worked great and cooked a little quicker. I did add just a little more spices at the step were it suggested this (Italian seasoning, pepper, salt and worsteschire). It is incredibly good and even my picky youngest daughter went back for seconds. It will be added to our rotation!5 stars

  47. I made this for the first time last night for nearly my whole family. ? It was wonderful!! Everyone absolutely loved it, with the exception of my 3 yr old grandson, but the other 11 people thought it was awesome!! Some even snacked on it later with chips and tortillas. Thank you for sharing this recipe.5 stars

  48. Love this recipe! So hearty, tasty and as a bonus, it’s healthy. I really like that it’s easy to make being all in one pot and versatile with ingredients. I made some substitutions based on my own availability like using turkey sausage instead of ground turkey, zucchini instead of red pepper and added egg. I also garnished with red onion and lime juice which gave it an extra zing at the end. I’ll definitely be making again!5 stars

  49. I don’t know why I decided to make this casserole. I don’t particularly like dishes with tomato other than chili and spaghetti. When I told my neighbor what I was making, she said, “Sounds good.” So I said I’d give it to her.

    So I grumpily persevered. When it was done, I spooned out a teaspoon-sized bite. Hmmm…. Not too bad…. Then another teaspoon… Hmmm… Then another… AMAZING! This is GOOD! as I piled it on a plate. My apologies, Erin. I should have known that if it came from you, it would be good!

    I did use bulgar wheat instead of rice because it’s slightly healthier, and I’d not tried it before. Great choice and a lower glycemic index.

    Oh, and it makes such a generous amount that I’m still going to give some to my neighbor–along with the recipe!5 stars

  50. Omg — yum, yum, YUM!! This was so cozy and delicious for a chilly night in NC! It was a combo of all my favorite things — hearty, healthy, and, of course, cheesy!!! I don’t have kids but I imagine this would be a great way to sneak in extra veggies. So delish!5 stars

  51. I made this vegetarian and omg it was amazing! I took 2 packs of Madras lentils from Costco, one can of cannelini beans, and a small head of cauliflower riced. It was out of this world!! Thanks for the best recipe.5 stars

  52. I made this tonight for the first time and it was delicious. My hubby enjoyed it too and told me it’s a keeper. Thanks for sharing this!5 stars

  53. Absolutely delicious and my family liked it better than traditional stuffed peppers! I was questioning the spices as I was preparing it, but it tasted incredible. Definitely adding to my regular recipe box of favorites.5 stars

  54. This looks absolutely delicious and I would love to try it! But I need to know sodium info due to my husband’s heart issues. Are you able to include that in your recipes (and especially THIS one)?

    1. Hi Missy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  55. I made a vegan version of this with some leftover Italian chickpea burgers I made the night before. Added diced zucchini fresh oregano, baby spinach and real campari tomatoes..seriously delish!5 stars

  56. Very simple and good meal. I used chirazo sausage, and woudl add more peppers next time. I also used less rice – about 2/3 of a cup. Will make it again!4 stars

  57. I’m not sure what people are thinking when they’re doing these ratings, but this was a very “blah” recipe at best. I didn’t hate it, but it is definitely nowhere near the 5 star rating that drew me to it in the first place. It will never be served at my table again. Sorry, but I rely on accurate reviews and this didn’t do it for me on any level.2 stars

    1. Hi, I’m sorry to hear that this dish wasn’t quite to your tastes. I know it’s frustrating to try a new recipe and not have it turn out as expected, so I truly wish you would’ve enjoyed it!

    2. I’m sorry Lunacat but just because you didn’t care for this recipe doesn’t mean the other reviews were not “accurate” everyone’s tastes are different. Stick to reviewing the recipe and don’t insult others.5 stars

    3. You can make it your own…add different flavors. All in all it is a great recipe. You like more spice…add more spice.
      .

  58. I made this as written for a friend that just found out she has gallstones and needs to be on a low fat diet. She loved the casserole and could not believe anything low fat could taste so good.5 stars

      1. I made this tonight, holy delicious! Thank you for your wonderful recipes! You make dieting taste so good. 😁5 stars

  59. I made it and loved it. It was easy and I also added a half cup of mild salsa in place of the red pepper. I am thinking a can of black beans would also be nice for an alternate time. I served it with tostitos chips, sour cream and you can also add a dash of hot sauce if you need even more fire! Thank you for this recipe. It satisfies all my Mexican cravings!5 stars

  60. What’s the nutrition without the rice? I make and love this recipe! But I don’t add the rice for health reasons.5 stars

    1. I’m SO happy that you’ve enjoyed it, Tiffany! Unfortunately, I only have the nutrition information listed. However, you could use an online calculator (like MyFitnessPal) to find an estimate based on your exact ingredients. I hope this helps!

  61. I’ve made this about 10 times and my family loves it! I sometimes use chicken breast cut in small pieces instead of ground meat. So yummy thank you!5 stars

  62. My husband and I both enjoyed this healthy + yummy recipe so much! We will absolutely be making this again! I did have to adjust cooking time for longer because I used a regular skillet, but it was worth the wait! YUM!!!5 stars

  63. Delicious! My 5 year old even loved it with some Greek yogurt mixed in at the end. Yummy and macro friendly!!5 stars

  64. This recipe had great bones, but it wasn’t as flavorful as I’d have liked. I added an extra 1/4 tsp of both salt and pepper, a 1/4 tsp smoked paprika, an extra tsp cumin, an extra tsp of Worcestershire sauce, and 2 tsp of dried paprika and that helped a lot! The family enjoyed it.
    Loved having the cilantro to top!3 stars

    1. Thanks for trying the recipe and sharing your results, Monica! I’m happy you enjoyed it!

  65. The flavor on this was so good! I wasn’t sure about the cumin, but it works well. I made this low carb by using cauli rice instead of real rice. So I left out the 2 cups of water and the canned tomatoes and sauce as I didn’t want a lot of liquid. I had about a cup of pizza sauce in the freezer so I threw that in there. I added 1/2 cup egg whites so it would bind together. I put some cheese on top and put into a casserole and baked for 30 minutes. So, so good. I realize I made some changes but I did leave the spices and main ingredients as is. My husband and I travel for work so I needed it to bind together more which is why I used the egg whites. Thanks so much for sharing!5 stars

    1. Thanks for the feedback, glad it worked out for you! And thank you for your kind review Sharon!

  66. This is going to be in meal rotation! We wanted a no carb dish so we used zucchini and no rice. It is delicious, satisfying and healthy!5 stars

  67. LOVE it!!! I followed this using the cauliflower rice suggestion from your notes above. I omitted the tomato sauce and water as you suggested and it worked perfect! I’m on a specific diet so I also omitted the onions and cheese. I used an 8oz bag of spinach and 10oz bag of rices cauliflower. It was perfect and my husband even LOVED it! We ate it all!! ❤️5 stars

  68. A great adaptation of the perennial favorite! While I was chopping all the veg, I decided to prep enough to assemble two different versions – one Mexican vegan (seasoned soy crumbles + vegan cheddar + jalapenos/bell mix) for our son, and one “Greek” (ground lamb/beef + feta + spinach) for us. Used cooked white rice, so the suggestion to eliminate water and tomato sauce was followed. Big hit on both!5 stars

  69. This was a big hit in our house!! Omitted the spinach due to personal taste but added an additional yellow pepper. For some reason, it took a little longer than indicated for my rice to soften up, but it was totally worth the wait. I LOVED the combination of spices.5 stars

  70. This was very good! I used 90% lean ground beef with the low carb option with cauliflower rice and omitted the water and sauce as directed. Def going to make this again and share with friends. Excellent weeknight dinner. Thanks!5 stars

  71. I love this recipe so much! I made it for family dinner and it’s was a hit all the way around! IM getting ready to make it to deliver to a friend from church in I waited for the cheese and lent each person put it on for themselves. It’s actually delicious without the cheese. Thanks so much for sharing this recipe!5 stars