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Illustration of turkey, rice and bell pepper casserole with melted mozzarella.

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 minutes
Cook Time 50 minutes
Resting time 5 minutes
Total Time 1 hour 15 minutes
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.