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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; 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

4.74 from 279 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 minutes
Cook: 1 hour
Total: 1 hour 5 minutes

Servings: 6 servings


  • 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


  • 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.



  • 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. 


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

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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 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!

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  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:

  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!

    2. My brown rice is still crunchy and hard after 60 minutes. I followed the instructions *exactly* as written. I’m not a novice in the kitchen, either. I’m so bummed. It smelled wonderful and I’m sure it would have tested amazing if the rice wasn’t crunchy and raw. :(2 stars

      1. I’m sorry you to hear had trouble with the recipe, Kathryn. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

  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 ( 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

  72. Made this for dinner and my family loved it, even my granddaughter! I don’t usually use all brown rice, but it worked well in this because it was so brothy. The rice cooked perfectly. Thx for a great recipe!5 stars

  73. This was alright. I followed the recipe almost exactly except I used a couple handfuls of fresh spinach and two cups of homemade marinara instead of canned tomatoes and tomato sauce. It took forever to cook and even after an hour of simmering, the rice still wasn’t done and it was still soupy. In the meantime, all of the vegetable became really overdone. If I were to make this again, I would cook the rice separately and omit the water. The flavor was good, but texture was off.4 stars

    1. Hi Ashleigh, I’m sorry to hear that this dish didn’t work out for you. Myself (and others) have had great success with it, so I wish would of been a success for you. 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!

  74. Seriously one of the best recipes ever! It was so easy to follow and had such good flavor. I love stuffed peppers and this was everything and more! I would absolutely make this as a staple in my home.5 stars

  75. I had a plethora of peppers and was looking for something simple to make. I made a double batch to enjoy throughout this chilly fall weekend. This came out AMAZING!5 stars

      1. Hi. Making this tonight. Nervous about the brown rice since a lot of comments say it wasn’t cooked through. I bought the uncooked long grain brown rice. Will this work? Thanks :)

  76. Loved this recipe! I think the fire-roasted tomatoes and the longer cooking time really let the flavors shine. I will definitely be making again. My husband cleaned his plate and that doesn’t always happen with a new recipe. Thanks for sharing!5 stars

  77. Made this with black beans instead of the meat (and omitted the tomato sauce). So good! I topped it with sour cream and had a tortilla on the side. Thanks for the awesome recipe!5 stars

  78. Very good! My whole family enjoyed it. I used quick cooking brown rice so no issues with texture. This is getting added to our rotation for sure. Such a healthy and filling one dish meal.5 stars

    1. Hi Donovan! I’m not sure which brand you use but the brands I use are gluten free. You could try French’s, Heinz, or Lea & Perrins. Hope this helps!

  79. I made some tweaking for personal taste and some sensory issues. I like my veggies mushy. So I sautéed until soft and then added the tomato sauce and water but I think I added too much because it turned out soupy and I needed to soften vegetables more. I used precooked brown rice because I always end up with mushy rice. I’d still call it a success! I think next time I’ll make some more tweaks so I’ll attempt again.4 stars

  80. So delicious! I didn’t have spinach the first time I made this, so I left it out. May I substitute fresh spinach for the frozen? If so, can you suggest an amount of fresh spinach to equate with the frozen, and, if so, should I sweat it or cook it first? Thanks so much, as usual!5 stars

    1. Hi Rhonda! I’ve only tested the recipe as written so can’t give specifics on what to do with fresh spinach. Using fresh spinach should work fine and I know others have tried it with great success. If you decide to experiment, let me know how it goes!

  81. This was delicious!! Only had 80/20 ground beef on hand so I know that makes it a bit less healthy but the spices and veggies made it absolutely delightful. Even my husband (who usually slathers on condiments on everything I make) was totally satisfied as is. Loved it so much I started shopping for more of your recipes- thank you for combining healthy ingredients with tasty spices! Makes dieting much easier 😊👍5 stars

  82. A staple. in our household. Leftovers are so good as well. Tastes just like stuffed peppers without all the headache of stuffing the peppers. Highly recommend!!!5 stars

  83. This is delicious! We added collard greens finely shredded (because we had no spinach) and 1/2 a finely grated carrot (to use it up and add more nutrients). Super easy, nutritious and satisfying. You won’t be disappointed you tried it.5 stars

  84. Tried this recipe tonight. I usually make stuffed peppers but this is my first time making “unstuffed” peppers and I don’t think I’ll go back! Delicious!5 stars

  85. We make this alot. Easier than stuffing them and just as good. I use minute rice in mine and it’s just as good. As my husband said the first time I made it: It’s a keeper!!5 stars

  86. I made this as a “make ahead freezer meal” and we just ate it tonight. My husband claimed that this was one of the best meals he’s had… and my picky 3 year old loved it as well. Thanks so much for the recipe- this will be a meal we see again many times at our house!!5 stars

  87. have tried this recipe twice and the rice never seems to cook properly – are u using instant or regular rice? i would think it shouldnt make a difference as long as enough water is added.3 stars

    1. Hi Kristin! I’m sorry to hear you are having trouble with the recipe. It is regular uncooked brown rice. It’s standard that brown rice takes 45 minutes to cook, so I am not sure why it isn’t cooking for you.

    2. I also had trouble with the rice cooking. It took hours for the rice to fully cook. I only made one substitution and that was I used mild Italian sausage instead of the ground turkey, but all else was the same as the recipe.4 stars

      1. I’m sorry you to hear had trouble with the recipe, Tracy. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

  88. Made this for lunches for the week and was pleasantly surprised. Normally when I see cooked spinach involved I typically avoid those recipes but this one is delicious! Flavor is good and it’s filling.5 stars

  89. Recipe was DELISH and kid approved. W head leftovers and they were amazing the next day too. I think this would be a great casserole to freeze when prepped ahead.5 stars

  90. This is the third recipe (Farro Risotto with Tomatoes & Parmesan & Korean Beef Bowl) I have tried, and it did not disappoint. This was delicious. The only change I made was to use 1/2 cup of farro in place of the rice. It was delicious.
    My husband and I have loved all three.
    Thank you.5 stars

  91. I’d give this 10 stars if I could!! I was looking for something healthy to bring to a friend and they loved it as much as I did! It’s so delicious, even without the cheese (which is something I rarely say). This will be in the regular rotation for sure.5 stars

  92. This was delicious! I read all the comments and saw some mention the uncooked rice and unfortunately the same happened to me. I cooked it for a total of 70 mins and the rice still had a little bite. I’ll definitely make this again though and either precook the rice a bit or use white rice. Delicious either way!4 stars

  93. Everyone loved this dish! I have a similar recipe but prefer this one with the brown rice, fire roasted tomatoes and spinach. We used fresh spinach. Any suggestion for making it less watery once plated? Didn’t really matter—we gobbled it up!5 stars

  94. This is so good and very versatile! I’ve made as written and kids all loved it. On other occasions, I’ve added fresh spinach or kale. I’ve used quinoa as well. Just a nice quick weeknight dinner!5 stars

  95. Yesterday I made my version of pepper steak. Now I’ll slice the steak leftovers small, mix in leftover rice, add a pint of tomatoes and cook in the dutch oven. While it is cooking, I’ll pick some young turnip greens to have on the side. My recipe isn’t as healthy as yours with beef instead of turkey. Eugene won’t eat spinach. Thanks for sharing the recipe.5 stars

  96. I would like to make this recipe but I’m reading comments about rice not cooking. I only have white rice, do you think that would cook any faster than the brown rice so not to have the undercooked problem? Or would you recommend parcooking rice?
    Thank you

    1. Hi Taylor! I (and many other readers) haven’t had any issues with the rice not cooking, so I still recommend making the recipe as written. You can swap in the white rice if you prefer. I hope you enjoy it if you try it!

  97. Fanntastic, to me much better then stuffed peppers anyday. I used carolina white rice that I rinsed and soaked while getting all else done, It cooked in 30 minutes and I did stir it a couple times to get anything sticking to the bottom of the pan. Good with or without cheese. A plus!5 stars

  98. This was fantastic!! I used jasmine rice because that’s what I had on hand. I used 2 10 ounce cans of the rotel tomatoes w green chilies because that’s what I had on hand, I subbed the cheese w shredded manchego cheese because I like to try to eat dairy free. It took 45 min, not 30 for me. I will definitely be making this again. Thanks for a GREAT recipe!!5 stars

    1. Think Costco stuffed peppers for a fraction of the price! This was SO good even my picky 5 year old loved it. I was hesitant to make it because I was missing quite a few ingredients but went for it anyway. I substituted marinara sauce for diced tomatoes, and white rice instead of brown, and added one more bell pepper and it turned out amazing. This will definitely be on our supper rotation.5 stars

  99. My husband and I love your recipe. I have made it at least 10 times now and every time it’s a success, even with company.5 stars

  100. Loved this stuffed pepper casserole! I used fresh spinach instead & added an extra half cup of rice and it turned out great! Such an easy dinner and even my 6 year old and 4 year old loved it! Will for sure be making this again!5 stars

    1. Hi! 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 ( is popular). I hope that helps!

  101. This was absolutely delicious! Simple enough to make and very satisfying. It will make awesome leftovers. Will definitely make again.5 stars

  102. Bleh. Unfortunately my husband didn’t care for this. He said it was bland. I had added an additional teaspoon of salt and he still salted it at the table. I also didn’t like the crunchiness of the brown rice. It might have been better with white rice.2 stars

    1. I’m sorry this recipe wasn’t to your tastes, Jeanne. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  103. Great recipe my garden is producing so I subbed lots Roma tomatoes in along with a variety of sweet peppers I had pre-cooked rice and used that adjusting the liquids. On to your crock pot stuffed pepper recipe!5 stars

  104. Oh so good. Strike that….EXCELLENT! I never would have thought to add the Italian Seasoning, nor the Cumin. I thought I had a bag of frozen spinach, but found it was Broccoli just in the nick of time.

    I get so hungry for stuffed peppers, but it is in the high 90’s and my air conditioner only keeps the apt 5 degrees cooler, so no oven! My niece had given me a stuffed pepper soup recipe that I make at least once a month in the winter months. I was so hungry for it that I decided to search for a stuffed pepper casserole not believing such a thing existed. So thankful I found your recipe!

    I don’t get the people who complain it is bland. If you use bland ingredients, you get bland food. I know I like spicy, so I used a can of Hot Rotel tomatoes, but even without that, it would have been a super flavorful dish!

    Thank you so much!!!5 stars

  105. Wondering why you put 3 months as the time frame for freezing in air-tight/seal-a-meal type bags? I don’t mean this as a challenge but wonder if you have some information about what happens if stored longer frozen than 90 days? Thanks.

  106. So tasty!! I made a vegan version to use up some of the green peppers in my garden, and it turned out absolutely delicious. I will definitely be adding this into my regular recipe rotation.5 stars

  107. My family loved this recipe. I read that a few users had trouble getting the rice tender so I cooked mine in the instant pot, decreased the amount of liquid and cooking time for the rice and veggie mixture and it turned out perfectly. I also mixed some of the cheese into the rice mixture before sprinkling on top and the result was that each forkful was a little cheesy and delicious. My kids who really don’t like bell pepper loved it too.5 stars

    1. How much less liquid did you use… every time I use brown rice it comes out crunchy so I want to try n cook the brown rice first and add to the pot but I don’t know how much less liquid I should use and which liquid do you decrease?

  108. I have not made this, but plan to. Wanted to comment that I love how you have the
    recipe’s ingredients 2x and 3x, for easy referral. It’s a great help!

  109. I really enjoyed this recipe. My wife doesn’t like brown rice so I used white and she doesn’t like too spicy so I used a Mexican cheese combo and I used Tony Chachere’s to add a little heat for me and everybody was happy. Thanks for giving me a way to use those fresh garden peppers.5 stars

  110. I am a Chef. Yesterday, I chopped too many bell peppers for the meatball skewers I was making at the time. Also, I made too many mini meatballs. So many leftovers…. What to do? This casserole recipe is perfect for me to make as a “special” and have no food waste. Thank you for your inspiration! 👨‍🍳5 stars

  111. I am always looking for a new way to prepare ground beef and this was fantastic. I accidentally bought fresh spinach but it worked perfect. We will definitely keep this in the rotation because the family loved it. I did add a little red pepper flakes and extra salt during the step where it said stir and taste. Way better than the standard stuffed bell pepper.5 stars

    1. I’m sorry this recipe wasn’t to your tastes. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!

  112. It was worth every minute to make this! Paired it with your Mexican Cornbread for a most delicious and filling meal. Thank you!5 stars

  113. A very delicious meal that is very easy to make. My only feedback? Maybe add a little bit more pepper or a touch of cayenne pepper for a more intense flavor.5 stars

  114. I added extra meat since it was for 6 servings and we wanted a bit more protein. I might have thrown off the recipe a bit because it was almost like chili with how much liquid there was. Fortunately I had some red lentils in my pantry and I threw them in and they soaked up the liquid and voila! Still tasted very good. Maybe next time will add in some corn and beans too4 stars

  115. Yum! Made this tonight because I wanted to use up some ground beef. Followed the recipe to a T except used chicken stock instead of water and added paprika and red pepper flakes. Thank you for sharing, husband approved :)5 stars

  116. We all enjoyed it! I did add a can of black beans, and it really kicked it up a notch in flavor, texture, and protein. I also used fresh spinach which worked really well. Will definitely be having this again.5 stars

  117. This is recipe has delicious flavor! However I also cannot get the rice to cook 😳 Like what the heck is up with that?? I wonder what the issue is… It just won’t cook! It’s been cooking for way longer than the recipe calls for and will not soften. Ugh. Everything else is fantastic though! I wonder what my problem is! Haha.5 stars

    1. Hi Jillian! I’m so sorry to hear you are having trouble with the rice! Glad the flavor is still delicious!

    2. I follow the recipe exactly except I precook the rice separately and then mix it all into a baking dish and put into the oven for about 15-20 minutes at 350. A few extra steps (and dishes) but I am always wary of cooking rice into a recipe because I’ve had it not cook properly before! My family loves it!

  118. Hi. I have not made the casserole yet! But that being said I have a very picky eater who does not like a lot of texture. Is there a way to ensure brown rice is soft or should I substitute for white?
    Thank you.

  119. Yum! Easy. I had mini peppers to use up. Lots of color in the casserole. This recipe is a keeper. Very good flavor.5 stars

  120. This recipe was perfect for the only red and green pepper I had left. My first plan was to make stuffed pepper, but the other pepper disappeared in breakfast omelets my husband made. Seasoning was perfect for me, I used lean ground beef. If I may politely say the brown rice should have been cooked before adding to the dish because it was chewy and did not seem done even thou, I simmered it longer than the recipe recommended. I will make this again, using 1 minute brown rice or precooking in a rice cooker. Loved the recipe. Thank you.4 stars

  121. This has become a staple in our house. My husband and I love it, and our three little boys ages 3-8 scarf it down every time. Which was a surprise the first time because they can be a little picky sometimes. I’ve changed up the cheese, depending on what I have on hand and it’s always been delicious. When I don’t have spinach, I’ve shredded carrot and added that. It works great too and you can barely taste it!

  122. I had to leave a review! This was sooo good! Even my picky 6 year old ate it. I will definitely put this in my rotation! Very easy to follow! Only thing I did different was bake it at 350 for about a hour.
    So much flavor5 stars

  123. I have never been a fan of frozen spinach. I don’t like the texture or the taste, so I wasn’t sure about this recipe. I must say after making this on a convert, it was fantastic!5 stars

  124. I’ve made this twice now and it’s a huge hit! I had to double it the second time because there were no leftovers for the first.5 stars

  125. Really enjoyed this recipe. I love stuffed peppers but it crossed my mind that similar ingredients would be great, and maybe a bit easier to make, in a casserole. I searched and found your recipe, and it came out great. Thanks!5 stars

  126. We loved it! The only change I did was chard instead of spinach, and white rice instead of brown. the flavor was wonderful! Trader Joes had the fire roasted tomatoes.5 stars

  127. Family loves this, we have 3 kids all under 15 yrs old, 1 is a super picky eater and she loves it. This recipe is now a staple in our home. Thank you for helping me look like a rock star in the kitchen!!5 stars

  128. I veganized this with Beyond beef and Follow Your Heart cheese. Anything can be made cruelty free! Thanks for the recipe.5 stars

  129. This is the 1st recipe I made from your site. The stuffed pepper casserole was so delicious! I finished the leftovers for breakfast. The flavors were exactly what I was looking for, and didn’t get dry. I can’t wait to make more recipes from you.5 stars

  130. What can I use instead of spinach? We really don’t like it lol, but love stuffed pepper soup and really want to try this recipe! Thanks

    1. Hi Melody! You can simply omit the spinach and make the recipe as directed. Other readers have used frozen broccoli, swiss chard, shredded carrots, extra bell peppers or chopped zucchini. I hope you enjoy it!

    1. Hi Kasey! It might work, but I haven’t tried it. This is how I make my cabbage rolls: Enjoy!

  131. Ok so mom brain hit me HARD and I forgot to buy the rice & cheese at the store. Of course I was already in the process of cooking the meat, so there was no turning back. Thankfully I had boxed mac n cheese laying around and let me tell you this is DELICIOUS on top!!! Crisis averted with a tasty improv.5 stars

  132. This recipe is really delicious and made a lot. It was very easy to prepare. My husband who is a picky eater liked it too. For my personal taste, next time I will add a tad of sugar to cut the acidy tomato taste. It didn’t bother my husband. I used one red bell pepper and one green bell pepper. I used all the seasonings listed and had lean ground beef (90-10). Give this a try. It’s really good.5 stars

  133. I’ve made this recipe a few times and my family loves it. This week, I had a bunch of fresh garden tomatoes from our neighbor & diced those in place of the canned fire roasted tomatoes. It was equally delicious!5 stars

  134. I made this for dinner tonight and it was a hit! I followed every step and it turned out delicious. Thank you so much for an easy, healthy, tasty, and budget friendly meal.5 stars

  135. I made this last night and upped the recipe by 1/2 more as I have two older sons. There were no leftovers. They requested it again and it’s easy to put together so we definitely will be making this more often ☺5 stars

    1. I’m truly sorry for any inconvenience the ads caused you, Mary. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

    1. Hi Paulina! I’ve only tested the recipe as written so can’t give specifics on what to do with fresh spinach. Using fresh spinach should work fine and I know others have tried it with great success. If you decide to experiment, let me know how it goes!

  136. I much prefer stuffed pepper soup over this casserole. It’s mushy. I guess I didn’t grow up on casseroles and don’t like food that sounds goopy. With the soup, I can control the rice (ladle soup over rice when serving). The casserole overcooks the peppers also. I pretty much do the same thing as this recipe but use a full box of beef stock instead of water, and add a dash of Blis Blast pepper sauce for heat. Then add over rice.1 star

    1. I’m sorry to hear the recipe wasn’t to your taste, Jessica. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  137. This recipe looks good, and I will definitely give it a try. I’m wondering, however, why frozen spinach would be added so early in the cooking process. Even chopped fresh spinach cooks in almost no time. Wouldn’t frozen just disappear?

    1. Hi Lily, we’ve added it to boast the amount of vegetables in it. It doesn’t disappear and works great in the recipe. Enjoy!

  138. If i wanted to use 1/2 cup of rice instead of a full cup (to cut down on carbs) would i need to use half the amount of water?

    1. Hi Kate, I haven’t tested it out myself but I think that could work. If it starts looking like it’s all boiling away you might need to add some more. You want it to still be liquidy when it’s done cooking so the water absorbs during the rest time. If you decide to experiment, I’d love to know how it goes.