Stuffed Pepper Casserole

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!

Watch this video to see how to make Stuffed Pepper Casserole (recipe below).

Stuffed Pepper Casserole

Yields: 6 servings | Serving Size: 1 1/2 cups | Calories: 384 | Total Fat: 17g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 75mg | Sodium 769mg | Carbohydrates: 35g | Fiber: 4g | Sugar: 6g | Protein: 25g | SmartPoints: 12


  • 1 tablespoon extra virgin olive oil
  • 1 pound extra lean ground turkey
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups bell peppers, diced (use a variety of colored bell peppers!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black peppers
  • 1 (14 ounce) can no sugar added diced tomatoes
  • 2 cups low sodium chicken broth
  • 1 cup tomato sauce
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dry oregano
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon dry basil
  • 1 cup brown rice (uncooked)
  • 1 cup low fat shredded cheddar cheese


  1. Preheat oven to 400 degrees. Lightly spray a 9X13 inch casserole dish with nonstick spray.
  2. In a medium sauce pan, 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.
  3. 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.
  4. 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!

How did this recipe turn out for you! We’d love your feedback in the comments!

2 Comments on "Stuffed Pepper Casserole"

  1. Mel  September 21, 2017

    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. Lori Myers  September 22, 2017

    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.


Leave a Comment

Your email address will not be published.