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- 4 large bell peppers (any color), chopped - 1 lb ground turkey or beef - 1 cup cooked rice (white or brown) - 1 can (14 oz) diced tomatoes, undrained - 1 cup black beans, drained and rinsed - 1 small onion, diced - 2 garlic cloves, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro or parsley for garnish When making stuffed bell pepper casserole, using fresh ingredients is key. I love colorful bell peppers for a fun look. They add flavor and nutrition too. You can pick any color you like: green, red, yellow, or orange. For the protein, I recommend ground turkey or beef. Both work well and bring great taste. If you want a healthier option, turkey is leaner. Rice is another important ingredient. You can use white or brown rice based on your preference. Brown rice offers more fiber, which is good for you. Diced tomatoes add moisture and flavor. The canned version makes it easy. Just pour it in with the juice. Black beans give extra protein and fiber. They also give a nice texture to the dish. Onions and garlic boost the flavor. They create a savory base when you sauté them. Cumin and smoked paprika add warmth and depth. These spices really make the casserole pop. Olive oil is what you’ll use to sauté. It’s a healthy fat that enhances the dish. Finally, cheese on top is the best part. It melts and creates a gooey layer. Adding fresh cilantro or parsley at the end brightens everything. It gives a fresh finish to this warm meal. 1. Preheat your oven to 350°F (175°C). This heat is perfect for baking our casserole. 2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small diced onion and 2 minced garlic cloves. Sauté until soft, about 3-4 minutes. 3. Add 1 pound of ground turkey or beef to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Season with salt, pepper, 1 teaspoon cumin, and 1 teaspoon smoked paprika. 1. Stir in 1 cup of cooked rice, 1 can of diced tomatoes (14 oz, undrained), and 1 cup of drained and rinsed black beans. Mix well and let it simmer for about 5 minutes. 2. In a large casserole dish, spread half of the 4 large chopped bell peppers on the bottom. Pour half of the beef and rice mixture over the peppers. Repeat with the remaining peppers and beef mixture. 1. Cover the casserole with aluminum foil. Bake in the preheated oven for 25 minutes. 2. Remove the foil and sprinkle 1 cup of shredded cheese on top. Bake for another 10-15 minutes until the cheese melts and bubbles. To ensure your meat is perfectly cooked, use a meat thermometer. Ground turkey or beef should reach 165°F (74°C). Brown the meat well to add flavor. This step is key for a tasty casserole. To avoid mushy rice, cook it just until tender. Use long-grain rice for best results. Mix the rice in the skillet with other ingredients while they simmer. This helps it absorb flavors without getting soggy. For the best toppings, I recommend fresh cilantro or parsley. They add color and fresh taste. You can also add a dollop of sour cream for creaminess. A squeeze of lime juice brightens the whole dish. Pair the casserole with a simple salad or steamed veggies. Cornbread or garlic bread also complements this meal well. These sides balance out the hearty casserole. For healthier ingredient substitutions, try ground chicken or turkey. You can use brown rice for more fiber. Swap cheese for a low-fat version to cut calories. For dietary adjustments, use lentils instead of meat for a vegetarian option. Quinoa works great for gluten-free needs. Always check labels to ensure ingredients fit your diet. {{image_2}} You can switch out the protein in this dish. Ground turkey or beef works great, but you can try chicken or even tofu for a plant-based option. Each choice brings its own taste and texture. You can also change the grains. White or brown rice is standard, but quinoa or couscous adds a fun twist. These grains can change the dish's look and feel while adding different nutrients. To spice things up, add chili flakes to the mix. This small change can give your casserole a nice kick. You can also explore different spices based on what you like. Adding more vegetables is another option. Zucchini or corn can blend well with the other ingredients. They not only add flavor but also boost the dish's color and health benefits. You can serve this casserole in two ways. For a cozy family meal, bake it in one big dish. If you want individual servings, use ramekins. This makes it easy for everyone to enjoy their own portion. Leftovers can also become a tasty salad. Just chill the casserole and add some fresh greens. This easy change gives you a new meal with little effort. Your stuffed bell pepper casserole can last in the fridge for about 3 to 4 days. To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container for better freshness. Label it with the date. This way, you can easily track how long it’s been stored. If you want to save some for later, freezing is a great option. You can freeze the casserole for up to 3 months. To do this, let it cool completely first. Then, cut it into individual portions. Wrap each piece in plastic wrap, followed by aluminum foil. This helps prevent freezer burn. When you’re ready to eat, just thaw it in the fridge overnight. To reheat your casserole, the oven works best. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. This keeps the moisture in. Heat for about 20-25 minutes or until warm. If you want to avoid soggy leftovers, don’t add extra water. You can also use the microwave for quick reheating. Just heat in short bursts, stirring in between to ensure even heating. What type of bell peppers work best? You can use any color of bell pepper: red, green, yellow, or orange. Each has a unique taste. I love using a mix for color and flavor. The sweeter peppers, like red and yellow, add a nice touch. Can I make this casserole ahead of time? Yes, you can prepare it the day before. Just follow the steps, then cover and chill in the fridge. Bake it when you are ready to serve. This makes it perfect for busy nights. How can I make this dish spicier? To add heat, try adding diced jalapeños or red pepper flakes. You can also use spicy sausage instead of ground turkey or beef. Adjust the spice to match your taste. What are the best sides to serve with stuffed bell pepper casserole? This casserole pairs well with a simple green salad or garlic bread. You might also serve it with rice or quinoa for extra filling. Choose sides that complement the flavors. What can I use instead of ground beef? Ground turkey is a great swap. If you want a lighter option, use ground chicken or even lentils for a veggie twist. These alternatives keep the dish tasty and satisfying. How to make it dairy-free? To make the casserole dairy-free, skip the cheese or use a dairy-free cheese alternative. You can also top it with avocado or a sprinkle of nutritional yeast for a cheesy flavor without dairy. This blog post covered all you need for a delicious stuffed bell pepper casserole. We discussed key ingredients, step-by-step cooking instructions, and helpful tips. You learned about variations to personalize your dish and storage information to save leftovers. My final thoughts: this recipe is perfect for quick dinners and healthy meals. You can easily adapt it to fit your taste or dietary needs. Enjoy cooking and sharing this tasty casserole with family and friends!

Stuffed Bell Pepper Casserole

Discover a delicious and easy Stuffed Bell Pepper Casserole that’s perfect for busy weeknights! Packed with ground turkey or beef, rice, and beans, this comforting dish is loaded with flavor and nutrition. In just 50 minutes, you can serve a hearty meal that the whole family will love. Ready to create a delightful dinner? Click through for the full recipe and tips to make it even more special!
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Ingredients
  

4 large bell peppers (any color), chopped

1 lb ground turkey or beef

1 cup cooked rice (white or brown)

1 can (14 oz) diced tomatoes, undrained

1 cup black beans, drained and rinsed

1 small onion, diced

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes.

      Add the ground turkey or beef to the skillet, breaking it up with a spatula, and cook until browned, about 5-7 minutes. Season with salt, pepper, cumin, and smoked paprika.

        Stir in the cooked rice, diced tomatoes (with juices), and black beans. Combine everything well and let it simmer for about 5 minutes.

          In a large casserole dish, spread half of the chopped bell peppers on the bottom. Pour half of the beef and rice mixture over the peppers. Repeat with the remaining peppers and beef mixture.

            Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.

              Remove the foil and sprinkle the top with shredded cheese. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

                Once done, take the casserole out of the oven and let it cool for a few minutes before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                    - Presentation Tips: Serve the casserole in individual bowls, garnished with freshly chopped cilantro or parsley for a pop of color. Optionally, add a dollop of sour cream or a sprinkle of lime juice on top for extra flavor.