Inside Out Turkey Stuffed Bell Pepper Casserole
Transform your weeknight dinner routine with this hearty and wholesome Inside Out Turkey Stuffed Bell Pepper Casserole! Bursting with vibrant flavors, this one-pan wonder takes the classic stuffed bell pepper concept and simplifies it into an easy-to-make, layered dish featuring tender ground turkey, colorful diced bell peppers, aromatic garlic and onion, savory tomato sauce, and perfectly cooked rice. Topped with gooey melted mozzarella cheese, this casserole offers comfort food satisfaction with a healthy twist. Ready in under an hour, it’s a perfect meal for busy families or meal prep enthusiasts. Plus, it’s packed with protein and loaded with veggies, making it a nutritious crowd-pleaser that reheats beautifully. Serve it solo or with a crisp side salad for a complete and balanced dinner!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 3 medium Bell peppers (mixed colors, diced)
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 2 cups Cooked white or brown rice
- 1 can (15 ounces) Tomato sauce (unsalted)
- 1 can (14.5 ounces) Diced tomatoes (with juice)
- 1 cup Chicken broth (low-sodium)
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 0.25 teaspoon Red pepper flakes (optional, for heat)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet or sauté pan over medium heat.
Add diced onion and cook for 2-3 minutes until translucent.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in ground turkey and cook, breaking it up with a spoon, until no longer pink, about 6-8 minutes.
Season the turkey mixture with salt, black pepper, Italian seasoning, and optional red pepper flakes. Stir well.
Add diced bell peppers to the skillet and cook for 3-4 minutes until they begin to soften.
Stir in tomato sauce, diced tomatoes, and chicken broth. Mix well and allow the mixture to simmer for 5 minutes.
Add the cooked rice to the skillet and stir until fully combined with the turkey and vegetable mixture.
Lightly grease a 9x13-inch casserole dish with olive oil or non-stick cooking spray.
Transfer the turkey and rice mixture to the prepared dish, spreading it out evenly.
Sprinkle shredded mozzarella cheese evenly over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 4031 mg | 175% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 37.2 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1399 mg | 108% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
