Go Back
To make the stuffed bell pepper casserole, gather these simple ingredients: - 4 bell peppers (any color), diced - 1 cup quinoa, rinsed - 1 pound ground turkey or chicken - 1 small onion, chopped - 2 cloves garlic, minced - 1 can (15 oz) diced tomatoes, drained - 1 cup corn (frozen or canned) - 1 teaspoon cumin - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh parsley for garnish These ingredients create a rich and colorful dish. The bell peppers add a sweet crunch. Quinoa brings protein and fiber. Ground turkey or chicken keeps it light yet filling, while the spices bring warmth. Diced tomatoes and corn add sweetness and texture. Don't forget the cheese! It melts into a gooey topping that everyone loves. Finally, fresh parsley adds a bright finish. Enjoy the blend of flavors in each bite! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Cook 1 cup of quinoa according to package instructions. This usually means boiling 2 cups of water and then adding the quinoa. Let it simmer until the water is gone. This takes about 15 minutes. Set aside. - In a large skillet over medium heat, add 1 pound of ground turkey or chicken. Cook until it is brown. Break it into small pieces with a spatula. Drain any extra fat. - Next, add 1 small chopped onion and 2 minced garlic cloves to the skillet. Sauté for about 3 to 4 minutes until the onion is soft. - Now, stir in the diced bell peppers, 1 can of drained diced tomatoes, 1 cup of corn, the cooked quinoa, and spices. Add 1 teaspoon each of cumin, paprika, and dried oregano. Don’t forget salt and pepper to taste. Mix everything well and cook for 5 more minutes. This helps the flavors blend. - Transfer the mixture into a greased 9x13-inch casserole dish. Spread it out evenly. - If you like, sprinkle 1 cup of shredded cheese over the top. - Cover the dish with aluminum foil and bake it in the preheated oven for 25 minutes. - After 25 minutes, remove the foil. Bake for another 10 minutes until the cheese is melted and bubbly. - Once done, take it out of the oven and let it cool for a few minutes. You can garnish with fresh parsley before serving. To cook quinoa perfectly, start by rinsing it well. Rinsing removes any bitter flavor. Use two cups of water for every cup of quinoa. Bring the water to a boil, then lower the heat. Let it simmer for about 15 minutes. Once done, fluff it with a fork and set it aside. This ensures your quinoa is light and fluffy. For even browning of meat, use a large skillet and preheat it on medium heat. Add the ground turkey or chicken without crowding the pan. Let it cook without stirring for a few minutes. This allows the meat to brown well. Stir it only after a good color forms. For serving, you can present the casserole straight from the dish. This keeps it warm and inviting. Scoop portions onto plates for a nice touch. Add some extra parsley on top for color. You can also add a dollop of sour cream or slices of avocado. These toppings add creaminess and flavor, enhancing the dish. To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or foil. You can also transfer it to an airtight container. This keeps it fresh for up to three days in the fridge. For reheating, place your portion in the microwave. Heat it in short bursts, stirring in between. This helps it warm evenly. You can also reheat it in the oven at 350°F (175°C). Cover with foil to keep it moist while it warms up. Pro Tips Use Fresh Ingredients: Fresh bell peppers and herbs will enhance the flavor of your casserole significantly. Look for vibrant colors and firm textures when selecting your produce. Customize Your Protein: Feel free to substitute the ground turkey or chicken with lean beef or a plant-based alternative for a different flavor profile. Add More Veggies: Boost the nutritional value by adding more vegetables like zucchini, spinach, or mushrooms to the mix. They will blend beautifully with the other ingredients. Make It Ahead: This casserole can be prepared in advance. Assemble it and refrigerate it overnight; just add an extra 10-15 minutes to the baking time when you're ready to cook. {{image_2}} For a vegetarian stuffed bell pepper casserole, skip the meat. Use beans or lentils instead. This adds protein while keeping it filling. You can also use more veggies like zucchini or mushrooms. For a gluten-free option, use rice or alternative grains like farro or millet. Quinoa is a great choice, too, as it cooks well and adds a nutty flavor. If you want to change the protein, ground beef or plant-based options work well. You can even use tofu for a lighter version. For veggies, get creative! Try adding spinach, diced carrots, or even sweet potatoes. This lets you adjust flavors and textures to your taste. Want to spice things up? Add jalapeños or a splash of hot sauce! This gives the dish a nice kick. You can also swap out cheeses. Try pepper jack for heat, or feta for a tangy twist. Each choice gives the casserole a new and exciting flavor. Can I make Stuffed Bell Pepper Casserole ahead of time? Yes, you can make this casserole ahead of time. Just prepare it and cover it. Store it in the fridge for up to 24 hours before baking. This way, you save time on busy days. How long does Stuffed Bell Pepper Casserole last in the fridge? It lasts about three to four days in the fridge. Make sure to place it in an airtight container for best results. Can I freeze Stuffed Bell Pepper Casserole? Absolutely! You can freeze it before or after baking. Just wrap it well in plastic wrap and then foil. It stays good for about three months in the freezer. What can I serve with Stuffed Bell Pepper Casserole? This casserole pairs well with a fresh salad or some crusty bread. You can also serve it with sour cream or avocado slices on top. How do I know when the casserole is done baking? The casserole is done when the cheese is melted and bubbly. You can check the peppers to see if they are tender. A fork should easily pierce them. Can I use other grains instead of quinoa? Yes, you can use rice, farro, or even couscous. Just make sure to adjust the cooking times based on the grain you choose. Are there any low-carb substitutes for the ingredients? For low-carb options, you can replace quinoa with cauliflower rice. You can also use zucchini or mushrooms instead of bell peppers for a fun twist. This casserole is packed with nutrients. Bell peppers are rich in vitamins A and C. They support your immune system and skin health. Quinoa is a great source of protein and fiber. It helps keep you full longer. This dish also includes lean ground turkey or chicken. These meats provide protein for muscle health. The corn adds sweetness and fiber too. Each serving of this casserole has about 350 calories. The breakdown is simple: - Protein: 25 grams - Carbohydrates: 40 grams - Fat: 12 grams This makes it a balanced meal that keeps you satisfied without too many calories. This casserole fits many diets. It is low in carbs and high in protein. It works well for those watching their carb intake. It is also gluten-free, perfect for those with gluten allergies. However, it contains cheese, which may not work for dairy-free diets. Always check for personal allergens before cooking. In this blog post, we explored creating a tasty Stuffed Bell Pepper Casserole. We covered the key ingredients, step-by-step preparation, and cooking steps. You learned helpful tips for serving and storing leftovers. We also shared variations to suit different diets and preferences. This dish is not only simple but also healthy. With a few tweaks, you can make it your own. Enjoy experimenting with flavors and ingredients. A homemade casserole brings comfort and warmth to any table. Let your creativity shine in the kitchen!

Stuffed Bell Pepper Casserole

A hearty and flavorful casserole featuring bell peppers, quinoa, and ground turkey or chicken, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 pieces bell peppers (any color), diced
  • 1 cup quinoa, rinsed
  • 1 pound ground turkey or chicken
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (15 oz), drained
  • 1 cup corn (frozen or canned)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large pot, cook quinoa according to package instructions; typically, this involves using 2 cups of water and bringing it to a boil, then simmering until water is absorbed, about 15 minutes. Set aside.
  • In a large skillet over medium heat, add the ground turkey or chicken. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
  • Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes until the onion is softened.
  • Stir in the diced bell peppers, drained tomatoes, corn, cooked quinoa, cumin, paprika, oregano, salt, and pepper. Mix everything well to combine, cooking for an additional 5 minutes until the peppers soften slightly.
  • Transfer the mixture into a greased 9x13-inch casserole dish, spreading it evenly.
  • Sprinkle the shredded cheese over the top of the casserole.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley.

Notes

Serve directly from the casserole dish, or scoop individual portions onto plates. Garnish with extra parsley for a pop of color. Add a dollop of sour cream or a few slices of avocado for added creaminess if desired.
Keyword casserole, ground turkey, quinoa, stuffed peppers