This Ground Turkey Stuffed Pepper Casserole has it all! With ground turkey and diced bell peppers in a saucy tomato base, all covered with melty cheese, everyone raves about this stuffed pepper casserole. Plus it’s ridiculously easy to make and the leftovers taste even better than on night one.
I’m a huge fan of stuffed peppers, but sometimes I’m just not up for the prepping and stuffing. So this stuffed bell pepper casserole is perfect for when I’m craving, but need a fast and easy dinner, too.
With diced sweet bell peppers, browned Italian-seasoned ground turkey, quick-cooking rice, and marinara, this easy stuffed pepper casserole has all the flavors of stuffed peppers, without any of the actual stuffing!
I love that this undone stuffed pepper casserole recipe makes a large amount. I like to make it early on in the week, then I store the leftovers in individual servings for easy lunches later on. It freezes well, too!
Why I LOVE this recipe!
- Stuffed pepper goodness with less work – This lazy stuffed pepper casserole truly tastes just like stuffed bell peppers, but without all the work!
- Quick to prep – We’re talking 15 minutes of hands-on time. Love it!
- The BEST leftovers – No sad leftovers here! This Italian stuffed pepper casserole is even better the next day.
- Healthy choice – Ground turkey is an excellent source of lean protein. Meanwhile, the bell peppers and spinach bring a nice dose of vitamins to the table, too.
Recipe Notes
This Ground Turkey Stuffed Pepper Casserole recipe is as simple as promised! Just 15 minutes prep time for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Ground Turkey Stuffed Pepper Casserole to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground turkey – You’ll need two pounds of lean ground turkey.
- Onion – I like to use yellow onion here, but white or red will work well, too.
- Bell peppers – You can use any color you have or prefer. Use all green for an easy stuffed green pepper casserole, or mix it up with yellow, orange, and/or red for a more colorful dish.
- Garlic – You’ll want three cloves of fresh garlic, minced.
- Diced tomatoes – I like to use fire-roasted diced tomatoes for an extra boost of flavor.
- Marinara sauce – Use one jar of your favorite store-bought marinara sauce, or if you’re feeling a little more ambitious, I’ve got a great recipe for homemade marinara.
- Italian seasoning – You’ll find Italian seasoning mix in the spices section of your local grocery store, or it’s really easy to make your own Italian seasoning at home.
- Garlic powder – Brings an extra dose of garlic flavor. More garlic is always better!
- Salt & pepper
- Baby spinach – I love to add an extra dose of greens by throwing in couple of handfuls of baby spinach.
- Quick-cooking rice – This is a stuffed pepper casserole with instant rice, so be sure to use a quick-cooking rice like Minute Rice! This helps to ensure that the rice cooks through. If you only have a long-grain rice, you can cook the rice before adding it, then add 2 1/2 cups of the cooked rice.
- Mozzarella cheese – A cheesy topping makes the best stuffed bell pepper casserole.
- Parsley – I like to garnish the baked stuffed pepper casserole with some minced parsley. It adds a bit of herbaceous flavor and looks nice, but it is totally optional.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Ground Beef Stuffed Pepper Casserole– Swap in lean ground beef for the ground turkey for a more traditional take on stuffed peppers.
- Ground Chicken Stuffed Pepper Casserole– Substitute ground chicken for the ground turkey.
- Spicy Turkey Stuffed Pepper Casserole– Stir 1/2 teaspoon of crushed red pepper flakes in with the marinara and top with pepper jack cheese for stuffed pepper casserole that brings a bit more heat.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Ground Turkey Stuffed Pepper Casserole.
Cook the ground turkey and onion in a skillet.
Add the peppers and garlic and cook until the meat is no longer pink.
Stir in the tomatoes, marinara, seasonings, spinach, salt, and pepper. Stir to combine. Pour into a casserole dish.
Top with cheese and baked until the edges are bubbly and the cheese is melted.
Recipe Tips
- Use a 9×13 pan with tall sides – This makes a large 9×13 casserole. If you are feeding a smaller crew, feel free to scale down by halving the recipe and using an 8×8 pan.
- Use your favorite diced tomatoes – I really like fire-roasted diced tomatoes, but plain or diced tomatoes flavored with garlic work well, too.
- Use instant rice! – This is an important tip. Long-grain or slower-cooking rices will not cook all of the way through, so it’s important you use quick-cooking rice like Minute Rice. If you don’t have quick-cooking rice, you can make this stuffed pepper casserole with cooked rice. Just cook your rice first then add it to the casserole. You’ll want about 2 1/2 cups cooked rice.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-chopped veggies – You can find diced onions, diced bell peppers, and minced garlic in many well-stocked grocery stores. It’s always nice to give yourself the gift of a no-chop meal!
- Use pre-shredded mozzarella – While shredded cheese generally contains anti-caking ingredients that prevent it from melting perfectly, sometimes it’s worth the shortcut of not having to haul the grater out! Pre-shredded mozzarella is still plenty delicious and a great shortcut.
- Prep ahead – Assemble this Italian stuffed pepper casserole up to the point of baking, up to 3 days ahead of time. Cover tightly and refrigerate. When you’re ready to make dinner, just pull it out, uncover, and bake!
- Freeze ahead – Even better, you can freeze this one, too! Prep a couple of them and pop them in the freezer for easy meals down the road. Just thaw overnight in the fridge and you’re good to go!
Freezer Meal Instructions
Making this Ground Turkey Stuffed Pepper Casserole recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Assemble the casserole up to the point of baking.
- Cover tightly and transfer to freezer.
- When you’re ready to enjoy stuffed pepper casserole, thaw in the fridge overnight and bake as directed.
How to Freeze Ground Turkey Stuffed Pepper Casserole After Cooking
- Bake the casserole and let it cool.
- Cover tightly and freeze.
- Thaw overnight in the fridge and reheat in the oven or reheat individual portions in the microwave.
What to Serve with Ground Turkey Stuffed Pepper Casserole
Since this protein based dinner has the delicious flavors of stuffed peppers, it will pair well with many of your favorite Italian- or Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Ranch Smashed Potatoes or Garlic Smashed Potatoes
- Best Ever Garlic Bread
- Mexican Corn Salad
- Parmesan Roasted Cauliflower
- Sautéed Spinach
- Green salad with Italian dressing
Ground Turkey Stuffed Pepper Casserole Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Leftover Stuffed Pepper Casserole Zucchini Boats– Cut zucchini in half lengthwise and scoop out the middle. Sprinkle with salt and drain cut-side down on paper towels for a few minutes. Flip the zucchinis over onto a baking sheet and fill with leftover casserole. Sprinkle with mozzarella and/or cheddar shreds and bake at 375°F for about 20 minutes until heated through and the zucchini is tender.
- Leftover Stuffed Pepper Casserole Pasta– Cook up a batch of spaghetti or another pasta. Warm a jar of marinara in a saucepan on the stove and stir in leftover stuffed pepper casserole. Top pasta with sauce and shredded Parmesan cheese.
- Leftover Stuffed Pepper Calzone– Add a scoop of leftover casserole to a 8-inch pizza crust. Top with mozzarella cheese and a drizzle of pizza sauce if you’d like it saucier. Fold over and seal the edges, then bake until warmed through and golden.
Recipe FAQ’s
Is stuffed pepper casserole healthy?
Nutritional needs vary, but with plenty of veggies and lean, protein-rich ground turkey, this one pan stuffed pepper casserole is definitely a nutrient-dense choice.
What’s the difference between a hot pepper and a bell pepper?
While there are many, many different kinds of peppers, in general, hot peppers are smaller and contain capsaicin, the chemical that adds the heat that peppers are famous for. Bell peppers do not contain capsaicin, therefore they are not spicy.
What is another name for stuffed peppers?
Stuffed peppers can go by many names! In Spanish cuisine, they can be called “pimientos rellenos.” In Mexican cuisine, “chiles rellenos” are a type of stuffed pepper. Italians call them “peperoni ripieni.”
More EASY Casserole Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy casserole recipes here, or see a few of our readers favorite recipes below.
- Baked Southwest Chicken Casserole
- Green Chile Chicken Casserole
- Italian Beef and Rice Casserole
- Beef Enchilada Casserole with Zucchini
- 7 Layer Taco Casserole
Ground Turkey Stuffed Pepper Casserole
Ingredients
- 2 pounds lean ground turkey
- 1 yellow onion, finely diced
- 3-4 bell peppers, any color
- 3 cloves fresh garlic
- 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, (see note)
- 1½ cups shredded mozzarella cheese
Garnish (optional)
- chopped fresh parsley
Instructions
- Preheat oven to 350˚F.
- In a large skillet over medium heat, cook the ground turkey and onion, breaking it apart with a spatula as it cooks.After 1-2 minutes add the bell peppers and fresh garlic, and continue to cook until no longer pink- about 4-6 minutes.
- Add the fire roasted tomatoes, marinara sauce, Italian seasoning, garlic powder, salt, black pepper and stir to combine. Then add the spinach and continue to cook, stirring occasionally until the spinach is wilted, then stir in the rice.
- Transfer the mixture to a large casserole dish (9×13 inch). Then cover the top with the mozzarella cheese.Bake for 20-30 minutes or until the edges are bubbly and the cheese is melted.
- Garnish with fresh parsley and serve warm.
Recipe Notes
- Lean ground turkey – Ground chicken or beef will work too!
- Yellow onion – white, sweet or red can be substituted.
- Fire-roasted diced tomatoes – Fire-roasted tomatoes are more flavorful than the traditional variety, but if you’re in a pinch, regular diced tomatoes will work just fine. You can use regular or garlic flavor.
- Bell peppers – Green, yellow, orange, red, or a combination.
- Quick cooking rice – In order for the rice to cook through, it needs to be quick cooking, like Minute rice. If you want to use long grain rice, you can pre-cook the rice and add in 2.5 cups of cooked rice instead of uncooked quick cooking rice.
- in the refrigerator for 3-4 days
- in the freezer up to a month
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