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- 4 large bell peppers, diced - 1 lb ground turkey or beef - 1 cup quinoa, rinsed - 1 can (15 oz) black beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes, with juices - 1 small onion, chopped - 2 cloves garlic, minced To make a great stuffed pepper casserole, start with fresh bell peppers. They add color and crunch. Choose green, red, yellow, or orange peppers; all work well. Ground turkey is a lean choice, but ground beef adds more flavor. I prefer quinoa for a healthy twist. It cooks well and gives texture. Black beans boost the protein and fiber. Diced tomatoes add moisture and flavor. Onions and garlic create a strong base. Always choose fresh, good-quality ingredients for the best taste. - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste Seasonings are key to flavor. Cumin brings warmth, while paprika adds a hint of smoke. Adjust salt and pepper to suit your taste. Start with a little, then add more if needed. The right spices make a big difference in taste, so don’t skip this step. - 1 cup shredded cheese (cheddar or mozzarella) - Fresh cilantro for garnish (optional) Topping your casserole with cheese creates a delicious crust. Cheddar gives a bold flavor, while mozzarella melts beautifully. Fresh cilantro adds a bright touch. You can skip it if you don’t like cilantro, but it does enhance the dish. {{ingredient_image_1}} Start by chopping the vegetables. You need to dice four large bell peppers. Any color works. Next, chop one small onion and mince two cloves of garlic. Rinse one cup of quinoa under cold water. This step helps remove the bitter taste. While you prep, preheat your oven to 375°F (190°C). This way, it’s ready when your casserole is mixed. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them until the onion turns soft and clear. This takes about three to four minutes. Next, add one pound of ground turkey or beef. Break it apart with a spatula. Cook it for five to seven minutes until it’s browned. Now, stir in the diced bell peppers, rinsed quinoa, one can of black beans, and one can of diced tomatoes. Add one teaspoon of cumin and one teaspoon of paprika for flavor. Don’t forget salt and pepper to taste. Mix everything well. Pour in two cups of water and bring it to a simmer. Cover the skillet with a lid and let it cook for about 15 minutes. The quinoa should absorb the water and become fluffy. Once it’s cooked, transfer the mixture to a 9x13 inch baking dish. Make sure to spread it out evenly. Sprinkle one cup of shredded cheese over the top. You can use cheddar or mozzarella, depending on your taste. Cover the dish with aluminum foil. Bake in the preheated oven for 20 minutes. After that, remove the foil and bake for an extra 10 minutes. The cheese should be bubbly and golden. When it’s done, take it out and let it cool for a few minutes. If you like, garnish with fresh cilantro for a pop of color. Enjoy your meal! To get the best texture from quinoa, rinse it before cooking. Rinsing removes the bitter coating. Use two cups of water for each cup of quinoa. This helps it fluff up nicely. If you like more flavor, add a pinch of salt to the water. For spices, taste as you go. If you want heat, add more cumin or paprika. Adjust them to fit your taste buds. When serving the casserole, use individual bowls to make it fun. Top each bowl with fresh cilantro. This adds color and flavor. You can also serve it with a side salad. A light salad of mixed greens helps balance the meal. If you want something warm, garlic bread pairs well too. If you want a meat swap, try ground chicken or turkey. They are leaner options. For a plant-based choice, use lentils or mushrooms. If you want low-carb, replace quinoa with cauliflower rice. This keeps the dish light but still filling. You can easily find cauliflower rice in stores or make it at home. Just pulse cauliflower florets in a food processor until fine. Pro Tips Choose Colorful Peppers: Using a variety of bell pepper colors not only enhances the visual appeal of your casserole but also adds different flavor notes. Cook Quinoa Properly: Ensure you rinse the quinoa before cooking to remove its natural bitterness and achieve a fluffy texture. Customize with Spices: Feel free to adjust the spices according to your taste preferences; adding chili powder or oregano can give it an extra kick! Make Ahead: This casserole can be assembled a day in advance and stored in the refrigerator. Just add an extra 10 minutes to the baking time if baking straight from the fridge. {{image_2}} You can change the proteins in this dish. Ground turkey or beef works well, but chicken is great too. For a plant-based option, try using lentils or tofu. You can also switch grains. Quinoa is light and fluffy, but rice or farro can add a nice bite. Brown rice gives a nutty taste. Farro is chewy and adds texture. To boost flavor, add some heat. Jalapeños bring spice, while hot sauce gives a nice kick. You can start with a little and add more if you like it spicy. Sweet flavors can balance the heat. Toss in some corn or diced carrots. These add a pop of sweetness and color. This casserole can fit many diets. For a vegetarian option, skip the meat and add more beans. Chickpeas or black beans are great choices. If you want a vegan version, use plant-based meat and dairy-free cheese. You can also make gluten-free swaps by using gluten-free grains like quinoa or rice. This makes it tasty and safe for everyone! After you finish cooking your stuffed pepper casserole, let it cool. Place it on the counter for about 30 minutes. This prevents steam from building up in the container. For storage, use airtight containers. Glass or plastic containers work well. They keep the casserole fresh and make reheating easier. In the fridge, your casserole lasts about 3 to 5 days. Make sure it is covered tightly. If you want to freeze it, it can last up to 3 months. To freeze, let it cool completely. Then, wrap it tightly in plastic wrap or foil. Place it in a freezer-friendly container. For thawing, move it to the fridge overnight before reheating. For reheating, the best method is the oven. Preheat it to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Bake it for about 20 to 30 minutes. If you prefer the microwave, use it for quick meals. Add a splash of water to keep it moist. Cover the dish to trap steam while reheating. You can serve many tasty sides with this casserole. Here are some great options: - A simple green salad with lettuce and tomatoes - Garlic bread for a crunchy side - Steamed vegetables, like broccoli or carrots - A side of rice or quinoa for more grains - Cornbread for a sweet touch These sides will add color and balance to your meal. Yes, you can prepare this casserole in advance. Here are some tips: - Cook the filling and let it cool completely. - Store it in a covered dish in the fridge for up to two days. - When ready to bake, add cheese on top and bake as directed. - You can also freeze it before baking. Just thaw overnight in the fridge before baking. This makes meal prep easy and quick! There are many ways to make this recipe yours. You can try: - Using different meats like chicken or sausage. - Swapping quinoa for rice or another grain. - Adding your favorite veggies, like zucchini or mushrooms. - Mixing in spices, like chili powder or oregano, for extra flavor. - Choosing different cheeses, such as pepper jack for some heat. Feel free to get creative and make it your own! You can create a delicious stuffed pepper casserole using simple ingredients and easy steps. From choosing ground meat to picking the right spices, each choice enhances the dish. Remember to adjust flavors and textures to fit your taste. You can also make variations, add healthier options, and store leftovers properly. This recipe is flexible, making it perfect for busy weeknights or gatherings. Enjoy making a meal that your family will love! Use this guide to get started and have fun in the kitchen.

Stuffed Pepper Casserole

A hearty and flavorful casserole featuring bell peppers, ground turkey or beef, quinoa, and 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 (any color), diced
  • 1 lb ground turkey or beef
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 tablespoon olive oil
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent (about 3-4 minutes).
  • Add the ground turkey (or beef) to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.
  • Stir in the diced bell peppers, quinoa, black beans, diced tomatoes, cumin, paprika, salt, and pepper. Mix well to combine.
  • Pour in 2 cups of water and bring the mixture to a simmer. Cover the skillet with a lid and let it simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
  • Once cooked, transfer the mixture to a 9x13 inch baking dish. Evenly sprinkle the shredded cheese over the top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro if desired.

Notes

Serve hot, garnished with cilantro for added color. Pair with a side salad for a complete meal.
Keyword casserole, cheese, ground turkey, quinoa, stuffed peppers