This stuffed pepper casserole brings the familiar flavors to a skillet-to-oven dinner, with no peppers to fill.

Tips for stuffed pepper casserole

Cook time allows the stovetop and oven stages; allow an additional 5-minute rest. Refrigerate rice dishes promptly in shallow containers.

Helpful equipment: A vegetable chopper can help with the onion and peppers before the casserole goes into the oven. Compare vegetable chopper on Amazon. I use this type of tool in my kitchen; the linked model may differ.

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MACROS PER SERVING

Estimated

42.5gPROTEIN

518Calories

42.6gCarbs

16.4gFat

5.5gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$ · Budget-FriendlyRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

High-Protein Stuffed Pepper Casserole

All the familiar stuffed pepper flavors in a skillet-to-oven casserole, with no peppers to fill.

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Prep Time 20

Cook Time 50

Resting time 5

Total Time 1 15

Servings 6 equal portions

Calories 518 kcal

Equipment

1 large pot or baking dish as directed food thermometer

Ingredients

2 lb 93% lean ground turkey, raw
4 cups bell peppers, diced
1 cup onion, diced
4 cloves garlic, minced
1 cup dry long-grain white rice
2 (14.5 oz) cans canned diced tomatoes with juice
2 1/2 Tbsp tomato paste
1 cup part-skim mozzarella, shredded
2 1/4 tsp olive oil
7/8 cup water
4 tsp dried Italian herb blend
2/3 tsp table salt
1/2 tsp black pepper

Instructions

Heat oven to 375°F. Heat oil in a large oven-safe skillet with a tight lid. Cook onion and peppers over medium heat for 6–8 minutes.
Add turkey, break it up and cook for 8–10 minutes to 165°F. Stir in garlic, herbs, tomato paste, salt and pepper for 1 minute. Keep pan juices.
Stir in dry rice, tomatoes with juice and measured water. Bring to a simmer. Cover tightly and bake for 30–35 minutes until rice is tender and liquid is absorbed. If rice is still firm, add 1/4 cup hot water, cover and bake 5–10 minutes longer.
Remove lid, scatter mozzarella over the top and bake uncovered for 5 minutes, until melted and center reaches 165°F. Rest 5 minutes.
Divide complete casserole into six equal portions. Brown rice is not a direct swap because it needs more liquid and time.

Notes

Cook time allows the stovetop and oven stages; allow an additional 5-minute rest. Refrigerate rice dishes promptly in shallow containers.

Serving: one of 6 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.

Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.

Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.

Storage and meal prep

Ingredient notes

Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.

About the nutrition

One serving is one of 6 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.