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To make this stuffed bell pepper casserole, you will need: - 4 large bell peppers (any color), diced - 1 lb ground turkey (or beef/plant-based substitute) - 1 cup cooked quinoa (or rice) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 can (14.5 oz) diced tomatoes (with juices) - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 ½ cups shredded cheese (cheddar or a cheese blend) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional) You can easily change some ingredients in this recipe. Here are a few swaps: - Ground turkey: Use ground beef, chicken, or a plant-based meat. - Quinoa: Swap quinoa for rice or any grain you like. - Black beans: Substitute with kidney beans or pinto beans. - Corn: You can use fresh corn or leave it out if needed. - Diced tomatoes: Use fresh tomatoes or different canned varieties. - Cheese: Try mozzarella or pepper jack for a different flavor. When you choose bell peppers, look for these signs: - Color: Choose peppers that are bright and vibrant. - Skin: The skin should be smooth and firm. - Weight: Heavier peppers often taste better. - Stems: Fresh stems should be green and firm. These tips help ensure you pick the best bell peppers for your casserole. Enjoy cooking! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 4 large bell peppers, diced - 1 lb ground turkey (or beef/plant-based substitute) - 1 cup cooked quinoa (or rice) - 1 can black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 can diced tomatoes - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 ½ cups shredded cheese - Salt and pepper to taste - 2 tablespoons olive oil Preheat your oven to 375°F (190°C). This step is key for a perfect bake. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them until soft, which takes about 3-4 minutes. This builds a great base flavor. Next, add the ground turkey. Break it up with a spatula. Cook it until browned, about 6-7 minutes. If there's extra fat, drain it off. Now, stir in the diced bell peppers, cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and smoked paprika. Add salt and pepper to taste. Cook this mixture for another 5 minutes. You want everything warm and well combined. Transfer the mixture to a 9x13-inch baking dish. Spread it out evenly. Top it with half of the shredded cheese. Cover the dish with aluminum foil and bake it for 20 minutes. This helps the flavors meld. After 20 minutes, remove the foil. Sprinkle the remaining cheese on top. Bake uncovered for another 10-15 minutes. The cheese should be bubbly and golden. Once baked, let the casserole cool for about 5 minutes. If you like, garnish with chopped fresh cilantro before serving. Enjoy the tasty flavors of your stuffed bell pepper casserole! For the best cheese melt, use a mix of cheeses. I love cheddar and Monterey Jack. They melt well and add great flavor. Add cheese halfway through baking. It helps keep the cheese creamy. Cover the casserole with foil for the first part of baking. This traps heat and moisture. Remove the foil near the end. This allows the cheese to brown nicely. Most ovens bake evenly, but some differ. Always check your dish after 20 minutes. If the cheese isn’t bubbly, give it a few more minutes. If your oven runs hot, lower the temperature by 25°F. If it runs cool, increase the time slightly. An oven thermometer can help ensure accuracy. I love using leftovers in this casserole. If you have extra cooked rice or quinoa, toss it in. Leftover veggies work well. Think about corn, zucchini, or even spinach. You can also use different proteins. Ground beef or chicken can replace turkey. This dish is flexible and perfect for clearing out your fridge. Pro Tips Use Fresh Ingredients: Fresh bell peppers and ripe tomatoes will enhance the flavor of your casserole significantly. Always opt for seasonal produce when possible. Customize Your Protein: Feel free to swap ground turkey for ground chicken, beef, or even a plant-based substitute to cater to your dietary preferences. Layer Your Cheese: For a richer flavor, mix different types of cheese, such as mozzarella and cheddar, for a delightful cheesy topping. Make it Ahead: This casserole can be prepared in advance. Assemble it, cover it, and store it in the fridge for up to a day before baking for a quick weeknight meal. {{image_2}} You can easily make this casserole vegetarian. Simply swap the ground turkey for a plant-based meat. Lentils or mushrooms also work well as hearty options. For a vegan version, skip the cheese or use a dairy-free alternative. You can also add more beans or veggies for extra protein and fiber. You can put a twist on this dish using flavors from around the world. For a Mexican flair, add taco seasoning and top with avocado and salsa. You could even use black beans and corn for that true taste. If you prefer Italian, mix in marinara sauce and use Italian herbs like basil and oregano. A sprinkle of mozzarella on top gives it that cheesy goodness. Adjusting the spice levels in your casserole is simple. If you like it hot, add jalapeños or red pepper flakes. For a milder dish, reduce the chili powder or omit it altogether. You can also play with herbs and spices. Try adding cumin for earthiness or smoked paprika for a hint of warmth. These tweaks let you create a dish that fits your family's taste perfectly. To store your stuffed bell pepper casserole, let it cool first. Place it in an airtight container. You can keep it in the fridge for about 3-4 days. If you plan to eat it later, don’t add all the cheese before storing. Save some for reheating. This keeps the cheese fresh and gooey. Reheating is easy. Preheat your oven to 350°F (175°C). Cover the casserole with foil to keep it moist. Heat for about 20-25 minutes. You can also reheat it in the microwave. Use a microwave-safe dish. Heat in 1-minute bursts, stirring in between. This way, you avoid cold spots. If you want to freeze it, cool the casserole completely first. Use a freezer-safe container or wrap it tightly in plastic wrap. It can last up to 3 months in the freezer. To reheat frozen casserole, let it thaw overnight in the fridge. Then, follow the reheating steps above. Yes, you can make stuffed bell pepper casserole ahead. Prepare the casserole, but do not bake it right away. Cover it tightly with foil or plastic wrap. Store it in the fridge for up to two days. When ready to eat, just bake it straight from the fridge. You might need to add a few extra minutes to the cooking time. This way, you enjoy a hot meal with less stress. Stuffed bell pepper casserole pairs well with several sides. Here are some great options: - A simple green salad with lemon dressing - Garlic bread or rolls for a comforting touch - Steamed veggies like broccoli or green beans - Rice or quinoa for extra carbs These sides add more color and nutrition to your meal. Feel free to mix and match based on your family's tastes. You can tell the casserole is fully cooked when the cheese is bubbly and golden. You should also check that the filling is hot throughout. If you have a food thermometer, the center should reach 165°F (74°C). Let it cool for about 5 minutes before serving. This pause helps the flavors settle and makes it easier to serve. Enjoy your delicious meal! This blog covered all you need for a great stuffed bell pepper casserole. We discussed ingredients, substitutions, and tips for picking the best peppers. You learned step-by-step how to prep, cook, and bake the dish. We also shared helpful tips for perfect cheese and cooking times. Don't forget the fun variations, from vegan options to different cuisines. Finally, we went over storage and reheating for leftovers. With this knowledge, you're set to impress at your next meal! Enjoy making your dish and let your creativity shine.

Stuffed Bell Pepper Casserole

A hearty and flavorful casserole featuring stuffed bell peppers with ground turkey, quinoa, and 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 large bell peppers (any color), diced
  • 1 lb ground turkey (or beef/plant-based substitute)
  • 1 cup cooked quinoa (or rice)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (frozen or canned)
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1.5 cups shredded cheese (cheddar or a cheese blend)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional Fresh cilantro, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, add the olive oil. Once hot, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
  • Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 6-7 minutes. Drain any excess fat if necessary.
  • Stir in the diced bell peppers, cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, and season with salt and pepper. Cook for another 5 minutes until everything is warmed and combined.
  • Transfer the mixture into a 9x13-inch baking dish, spreading it evenly. Top with half of the shredded cheese.
  • Cover the dish with aluminum foil and bake for 20 minutes.
  • Remove the foil and sprinkle the remaining cheese on top. Bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once baked, let the casserole cool for about 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword casserole, cheese, quinoa, stuffed peppers, turkey