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Stuffed Pepper Casserole is a delightful twist on the classic stuffed peppers, combining all the familiar flavors into a hearty, one-dish meal. This recipe encapsulates the essence of comfort food while keeping nutrition at the forefront. Ideal for busy weeknights or family gatherings, this casserole allows you to enjoy the vibrant taste of bell peppers without the fuss of stuffing individual peppers.

Stuffed Pepper Casserole

Discover the perfect weeknight meal with our Stuffed Pepper Casserole Delight! This one-dish wonder combines the rich flavors of bell peppers, lean proteins, and whole grains for a nutritious and satisfying dinner. Bursting with spices and packed with healthy ingredients, it's ideal for families and meal prep. Easy to make and delicious, this casserole is sure to please everyone at the table. Try it today! #StuffedPeppers #CasseroleRecipe #HealthyEating #ComfortFood #MealPrepIdeas #NutritiousMeals #FamilyDinner
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Ingredients
  

4 large bell peppers (any color), chopped

1 lb ground turkey or beef

1 cup cooked quinoa or rice

1 can (15 oz) diced tomatoes

1 cup black beans, drained and rinsed

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 cup corn (fresh, frozen or canned)

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, for garnish

Olive oil for sautéing

Instructions
 

Preheat the oven to 350°F (175°C).

    In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté until softened, about 3-4 minutes.

      Stir in the garlic and cook for an additional minute until fragrant.

        Add the ground turkey or beef to the skillet, breaking it up with a spatula. Cook until browned and cooked through. Drain excess fat if necessary.

          Mix in the chopped bell peppers, diced tomatoes (with juices), black beans, corn, chili powder, cumin, paprika, salt, and pepper. Let it cook for about 5 minutes until everything is well combined and heated through.

            Remove the skillet from heat and stir in the cooked quinoa or rice, mixing until evenly combined.

              Transfer the mixture into a greased 9x13 inch casserole dish.

                Top with shredded cheese, spreading it evenly over the mixture.

                  Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                    Remove from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro before serving.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6