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- 4 large bell peppers (red, yellow, or green) - 1 pound ground turkey or beef - 1 cup quinoa or rice - 1 can (15 oz) diced tomatoes - 1 cup black beans - 1 cup corn - 1 medium onion - 2 cloves garlic - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper - 1 cup shredded cheese - Fresh cilantro or parsley When choosing bell peppers, pick ones that feel firm. They should have a shiny skin. For ground meat, lean turkey or beef works best. Rinse quinoa or rice well to remove any bitter taste. Drain the diced tomatoes to keep the dish from being too wet. Rinsing black beans removes extra sodium. Chop the onion and garlic into small pieces to blend well in the dish. You can swap out ground turkey for chicken or even plant-based meat. For a vegetarian option, use lentils instead of meat. If you don’t have quinoa, you can use any kind of rice. Canned beans can be replaced with cooked dried beans. If you don't have smoked paprika, regular paprika will work. For cheese, try a dairy-free alternative or omit it altogether. {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). This step is important. It ensures the casserole cooks evenly and gets that nice golden top. Next, grab a large skillet. Add a drizzle of olive oil over medium heat. Toss in the diced onion and minced garlic. Sauté them for about 3-4 minutes. You want them to be soft and fragrant. This mix adds a strong flavor base to your dish. Now, add in 1 pound of ground turkey or beef. Cook until it turns brown and is fully cooked. If you see any extra grease, drain it. This keeps your casserole light and tasty. It’s time to bring it all together! Add the diced bell peppers, 1 cup of rinsed quinoa or rice, 1 can of drained diced tomatoes, 1 cup of rinsed black beans, and 1 cup of corn to the skillet. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything well to mix the flavors. Spoon the mixture into a 9x13 inch casserole dish. Spread it out evenly. Cover the dish with aluminum foil. This keeps the moisture in. Bake it for 30 minutes in your preheated oven. After 30 minutes, take out the casserole. Remove the foil and sprinkle 1 cup of shredded cheese on top. Put it back in the oven without the foil for another 10-15 minutes. Wait until the cheese is melted, bubbly, and golden. Once done, let it cool for a few minutes. Before serving, add fresh cilantro or parsley on top. This adds color and freshness. Serve hot, and enjoy your meal! To make your stuffed bell pepper casserole really pop, use fresh ingredients. Choose bright bell peppers for a colorful dish. Select lean ground turkey or beef for a healthy touch. I like to add diced tomatoes, black beans, and corn for texture and flavor. Season with chili powder, cumin, and smoked paprika. These spices add depth and warmth to the dish. Mix everything well to ensure even flavor. Always preheat your oven to 375°F (190°C). This helps the casserole bake evenly. Bake the casserole covered with foil for 30 minutes. This keeps the dish moist. Remove the foil and add cheese for the last 10-15 minutes. Watch for the cheese to melt and turn golden. This step creates a delicious topping. Serve your casserole hot in bowls. Garnish with fresh cilantro or parsley for color. A dollop of sour cream adds creaminess. A lime wedge on the side gives a bright zing. You can also pair it with a fresh green salad for a complete meal. Enjoy your flavorful and easy dish! Pro Tips Choose the Right Peppers: Opt for bell peppers that are firm and brightly colored. This not only enhances the dish's appearance but also ensures maximum freshness and flavor. Customize the Filling: Feel free to mix in other vegetables such as zucchini or mushrooms for added nutrition and flavor. You can also swap out the beans for lentils if you prefer. Make it Ahead: Prepare the casserole a day in advance and refrigerate it. This allows the flavors to meld beautifully. Just be sure to add a few extra minutes to the baking time when you reheat it. Experiment with Toppings: Beyond cheese, consider adding avocado slices, jalapeños, or a drizzle of hot sauce on top before serving for an extra layer of flavor. {{image_4}} You can easily make this dish vegetarian. Simply swap out the meat for more beans or lentils. Use 1 cup of cooked lentils or 2 cups of mixed beans. This keeps the protein high and the dish tasty. Add extra veggies like zucchini or mushrooms for more flavor. If you want to try a different protein, use chicken or pork. Ground chicken is lean and works well here. Cook it the same way as ground turkey or beef. You can also use diced tofu for a plant-based option. Just cook the tofu until it’s golden for a nice texture. You can change the spices to fit your taste. For a spicy kick, add jalapeños or cayenne pepper. If you prefer a milder dish, skip the chili powder. Fresh herbs like basil or oregano can add a fresh taste. Mix in some lime juice for a zesty twist. After enjoying your stuffed bell pepper casserole, let it cool down. Place the leftovers in an airtight container. You can store it in the fridge for up to four days. This keeps it fresh and tasty. To freeze, first let the casserole cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap. Place them in a freezer-safe bag or container. This way, it can last for up to three months in the freezer. When you want to enjoy your casserole again, take a piece from the fridge or freezer. If frozen, let it thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat it for about 20-25 minutes if it’s thawed. For frozen, it may take up to 40 minutes. Remove the foil for the last 5 minutes to get that cheese bubbly again. Enjoy your meal! Stuffed Bell Pepper Casserole lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. The flavors will blend well as it sits, making it even tastier! Yes, you can make this casserole ahead of time. Prepare it up to the baking step, then cover it and store it in the fridge. Just bake it when you are ready to eat. You can serve this casserole with a simple green salad or warm tortillas. A dollop of sour cream or a lime wedge adds a nice touch. These sides balance the dish and add freshness. Absolutely! You can swap quinoa with brown rice or even couscous. Each grain brings its own flavor and texture. Just make sure to adjust the cooking time as needed. Check the casserole after about 40-45 minutes of baking. The cheese should be bubbly and golden. You can also use a meat thermometer; it should read 165°F for the meat to be safe to eat. We covered the key steps for a delicious Stuffed Bell Pepper Casserole. From gathering ingredients to baking and garnishing, I've shared tips for great taste and storage. Remember, you can adjust the flavors and proteins to suit your needs. With the right prep and cooking tips, your casserole will shine. Enjoy serving this hearty dish, know it will please everyone. Dive into crafting your unique version, and make mealtime special!

Stuffed Bell Pepper Casserole Delight

A colorful and hearty casserole featuring bell peppers stuffed with a savory mixture of ground meat, quinoa or rice, beans, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers
  • 1 pound ground turkey or beef
  • 1 cup quinoa or rice
  • 1 can (15 oz) diced tomatoes
  • 1 cup black beans
  • 1 cup corn
  • 1 medium onion
  • 2 cloves garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheese
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced onion and minced garlic until soft and fragrant, about 3-4 minutes.
  • Incorporate the ground turkey or beef into the skillet, cooking until browned and fully cooked through, draining any excess grease.
  • Add the diced bell peppers, rinsed quinoa or rice, drained diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper into the skillet. Stir thoroughly to combine.
  • Spoon the mixture into a 9x13 inch casserole dish, spreading it evenly.
  • Cover the casserole dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and sprinkle shredded cheese over the top. Return to the oven and bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
  • Let the casserole cool for a few minutes before garnishing with fresh cilantro or parsley.

Notes

Serve hot with a side of sour cream or a lime wedge for added flavor.
Keyword casserole, healthy, stuffed peppers