Stuffed Pepper Casserole

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Serve with a nice tossed salad for a filling dinner, or enjoy for lunch the next day.

Love the idea of stuffed bell peppers but don’t want to go to the hassle of making them? Try our Stuffed Pepper Casserole! It has all the wonderful flavors and textures found in stuffed bell peppers in an easy-to-make casserole! We’ve kept it skinny by using ground turkey, brown rice, and low-fat cheese. This casserole is so good even the littles in your family will be wolfing it down!

Serve with a nice tossed salad for a filling dinner, or enjoy for lunch the next day. Leftovers (if there are any) reheat well. You can even make it ahead of time and freeze it for a quick meal down the road!

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Stuffed Pepper Casserole

This casserole is full of super scrumptious ingredients that everyone will love.
Yield 6 people
Serving Size 1.5 cups
Course Dinner
Cuisine American
Author SkinnyMs.


  • 1 tablespoon extra virgin olive oil
  • 1 pound extra lean ground turkey
  • 1/2 cup yellow onion diced
  • 3 garlic cloves minced
  • 2 cups bell peppers diced (use a variety of colored bell peppers!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 14 ounces diced tomatoes can, no sugar added
  • 2 cups chicken broth low-sodium
  • 1 cup tomato sauce
  • 1 tablespoon soy sauce low-sodium
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon dried basil
  • 1 cup brown rice uncooked, (we used 10 minute, not instant)
  • 1 cup cheddar cheese low-fat, shredded


  • Preheat oven to 400 degrees. Lightly spray a 9X13 inch casserole dish with nonstick spray.
  • In a medium saucepan, heat olive oil on medium heat. Add ground turkey, onion, and garlic. Cook, breaking meat into small pieces, until no pink remains in the turkey and onions are soft. Add the bell peppers, salt, and black pepper. Continue to cook until peppers just begin to soften. Drain off any excess oil.
  • Add remaining ingredients with the exception of rice and cheese.
  • Bring to a boil and add the rice. Continue to boil for 1 minute and reduce to a simmer. Simmer for about 15 minutes, stirring often to prevent the mix from sticking to the bottom of the pot. If more liquid is needed, add about 1/4 cup of water. When rice is almost tender (not quite cooked all the way) transfer mix to the prepared casserole dish.
  • Top mix with cheese and bake for about 15 minutes until cheese is melted and bubbly. Allow to rest for 5 minutes before serving. Enjoy!

Nutrition Information

Serving: 1.5cups | Calories: 384kcal | Carbohydrates: 35g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 769mg | Fiber: 4g | Sugar: 6g |
SmartPoints (Freestyle): 12
Keywords Kid-Friendly

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Made this tonight but added bone broth instead of the chicken broth. It was amazing!! Thank you for a great recipe my family loved!

  2. It was delish and a huge hit with my husband. I also used bone broth. Also, I tossed in black beans & I used wild rice for color. Instead of cooking it in a sauce pan I used a cast iron pan to cook & bake it in. A one pot wonder. Easy clean up.
    Thanks for the great recipe. I’ve loved the stuffing in stuffed bell peppers but not the pepper. I can’t wait to eat the leftovers if my husband doesn’t get to it first.

  3. I’m going to try this one without adding any of the cheese. Think that will negatively impact the cooking time or method?

    1. Holly, Maybe slightly, but no more than by 5 minutes or so. Just check them to make sure to check them 5-10 minutes before the end of cooking tome.

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