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Homemade Easy Stuffed Pepper Casserole with Ground Turkey photo
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Easy Stuffed Pepper Casserole with Ground Turkey

A comforting, easy-to-make casserole that captures the flavors of stuffed peppers with ground turkey, rice, tomatoes, and melted mozzarella.
Prep Time15 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 2 pounds lean ground turkey
  • 1 yellow onion finely diced
  • 3-4 bell peppers any color, diced
  • 3 cloves fresh garlic minced
  • 15 ounces fire-roasted diced tomatoes with juices (1 can)
  • 24 ounces marinara sauce (1 jar)
  • 1 tablespoon Italian seasoning
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 cups fresh baby spinach
  • 1 cup quick-cooking rice uncooked
  • 1.5 cups shredded mozzarella cheese
  • fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 350°F (175°C).
  • Heat a large skillet over medium heat. Add the ground turkey and diced onion and cook, breaking the meat apart with a spatula, until the turkey begins to brown, about 3–4 minutes.
  • Add the diced bell peppers and minced garlic to the skillet and continue cooking until the turkey is no longer pink and the peppers have softened, about 4–6 minutes more.
  • Stir in the fire-roasted diced tomatoes with juices, marinara sauce, Italian seasoning, garlic powder, kosher salt, and black pepper. Mix to combine.
  • Add the baby spinach and cook, stirring occasionally, until wilted. Then stir in the quick-cooking rice until evenly distributed.
  • Transfer the mixture to a 9×13-inch casserole dish and spread into an even layer. Sprinkle the shredded mozzarella evenly over the top.
  • Bake uncovered in the preheated oven for 20–30 minutes, until the edges are bubbly and the cheese is melted.
  • Garnish with chopped fresh parsley and serve warm.

Equipment

  • Large Skillet
  • 9x13-inch casserole dish
  • Oven
  • Spatula
  • Measuring cups and spoons

Notes

  • Lean ground turkey can be substituted with ground chicken or beef.
  • Use white, sweet, or red onion if yellow is unavailable.
  • Regular diced tomatoes work if fire-roasted are not available.
  • Any color combination of bell peppers is fine.
  • For long-grain rice, pre-cook and use about 2.5 cups cooked rice instead of 1 cup quick-cooking rice.
  • Store leftovers in the refrigerator for 3–4 days.