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To make this stuffed bell pepper casserole, you need a few key ingredients: - 4 large bell peppers (red, yellow, or green), diced - 1 pound ground turkey or beef - 1 cup quinoa, rinsed and drained - 1 can (15 oz) diced tomatoes, with juices - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) Adding garnishes can make your dish pop. Here are some great options: - Fresh cilantro - Fresh parsley You can easily swap ingredients if needed: - Use ground chicken or pork instead of turkey or beef. - Try brown rice or couscous in place of quinoa. - Swap black beans for kidney beans or chickpeas. - Use any cheese you like, such as mozzarella or feta. These swaps keep the dish tasty while allowing flexibility for what you have on hand. {{ingredient_image_1}} First, you need to preheat your oven to 375°F (190°C). This step is key for even cooking. While the oven warms up, gather your ingredients. You will need: - 4 large bell peppers (red, yellow, or green), diced - 1 pound ground turkey or beef - 1 cup quinoa, rinsed and drained - 1 can (15 oz) diced tomatoes, with juices - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro or parsley for garnish (optional) Chop your bell peppers and onion. Rinse your quinoa and beans. This makes the cooking part easier. In a large skillet, heat a little oil over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes. You want them to smell good and look soft. Next, add the ground turkey or beef. Break it apart with a spatula. Cook until it is brown and no longer pink, which takes about 8-10 minutes. Then, stir in the diced bell peppers, cumin, paprika, salt, and pepper. Cook for another 5 minutes. This softens the peppers and blends the flavors. In a large mixing bowl, combine the rinsed quinoa, diced tomatoes (with juices), black beans, and corn. Add the cooked meat and vegetable mix. Stir everything together until it is well mixed. Now, transfer the mixture into a greased 9x13 inch casserole dish. Spread it out evenly. Sprinkle the shredded cheese on top of the casserole. Cover the dish with aluminum foil. Bake for 30 minutes. After 30 minutes, take off the foil. Continue baking for another 10-15 minutes. This helps the cheese get bubbly and a bit golden. When done, remove the casserole from the oven. Let it cool for a few minutes before serving. You can add fresh cilantro or parsley on top for a nice touch. Enjoy your meal! To boost the taste of your stuffed bell pepper casserole, focus on spices. Use fresh herbs like basil or oregano for a bright flavor. Adding a dash of hot sauce can give it a nice kick. You can also mix in some smoked paprika for a deeper taste. If you want more crunch, toss in some chopped nuts or seeds. If your casserole seems dry, it might need more liquid. Add a splash of broth or extra diced tomatoes. If it’s too runny, let it bake a bit longer uncovered. Make sure to watch the cheese; it should be bubbly and golden, not burnt. If the peppers are too crunchy, cook them longer before mixing. This casserole pairs well with a fresh salad or crusty bread. You can also serve it with a dollop of sour cream or a sprinkle of cheese on top. For a fun twist, serve it inside the hollowed-out bell peppers for a colorful look. Don’t forget to garnish with fresh cilantro or parsley for a pop of color. Enjoy! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also provides a range of flavors and nutritional benefits. Cook Quinoa in Broth: For added flavor, cook the quinoa in vegetable or chicken broth instead of water. This enhances the overall taste of the casserole. Make It Vegetarian: Substitute the ground turkey or beef with additional beans or lentils for a delicious vegetarian version of this casserole. Prep Ahead: This casserole can be assembled a day in advance and stored in the fridge. Just pop it in the oven when you're ready to bake! {{image_2}} You can easily make this casserole meat-free. Replace the ground turkey or beef with a mix of veggies. Use mushrooms, zucchini, or spinach for great flavor and texture. Add more beans or lentils for protein. This way, you keep it hearty and satisfying. If you want a different taste, try various proteins. Ground chicken or pork works well. You could also use shredded rotisserie chicken for a quick option. For a unique twist, incorporate chorizo for a spicy kick. Each choice brings its own flavor to the dish. Feel free to swap ingredients based on what you have at home. Instead of quinoa, try rice or couscous. You can also use different beans, like pinto or kidney beans. Change the cheese to feta or pepper jack for added zest. These swaps keep the recipe fresh and exciting. After you enjoy your stuffed bell pepper casserole, store any leftovers right away. Let the casserole cool to room temperature first. Use an airtight container to keep it fresh. Place the casserole in the fridge. It will stay good for about 3 to 5 days. When you want to eat it again, just take out the portion you want. Reheating is easy and quick. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to stop it from drying out. Heat for about 15 to 20 minutes. If you use the microwave, place a portion on a microwave-safe plate. Heat it for 2 to 3 minutes. Check that it is hot all the way through. Freezing is a great option if you want to save some for later. First, let the casserole cool completely. Then, cut it into single servings. Wrap each portion tightly in plastic wrap. You can also use freezer bags. Label them with the date. The casserole will last in the freezer for about 2 to 3 months. When you're ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can use rice or farro. Both work well in this dish. If you use rice, make sure it's cooked before adding it to the mix. Brown rice adds a nutty flavor, while white rice cooks faster. Farro has a chewy texture that can make the casserole heartier. Just adjust the cooking time based on the grain you choose. Look for bubbling cheese on top. It should turn golden brown, indicating it’s ready. The edges of the casserole may also show some browning. You can insert a fork in the center to check if it's hot and cooked through. If the contents are steaming, it’s a good sign. Absolutely! You can prepare it a day ahead. Just assemble the casserole and cover it well. Store it in the fridge until you're ready to bake. This saves time and makes for an easy meal. You may need to bake it a bit longer if it goes in cold. This blog post covered all you need to make a delicious casserole. We explored key ingredients and smart swaps. I shared steps to prep and cook the dish with ease. Tips helped you enhance flavors and fix common problems. We also discussed fun variations to try and ways to store leftovers. In the end, you can customize the casserole to fit your taste. Enjoy making this dish your own!

Stuffed Bell Pepper Casserole

A hearty and flavorful casserole featuring bell peppers, quinoa, and ground turkey or beef, 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 (red, yellow, or green), diced
  • 1 pound ground turkey or beef
  • 1 cup quinoa, rinsed and drained
  • 1 can (15 oz) diced tomatoes, with juices
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • optional fresh cilantro or parsley for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet over medium heat, sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
  • Add the ground turkey or beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 8-10 minutes.
  • Stir in the diced bell peppers, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, until the peppers start to soften.
  • In a large mixing bowl, combine the quinoa, diced tomatoes (with juices), black beans, and corn. Add the cooked meat and vegetable mixture, stirring to combine.
  • Transfer the entire mixture into a greased 9x13 inch casserole dish, spreading it evenly.
  • Sprinkle the shredded cheese evenly over the top of the casserole.
  • Cover the dish with aluminum foil and bake for 30 minutes.
  • After 30 minutes, remove the foil and continue baking for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.
  • Once cooked, remove the casserole from the oven and allow it to cool for a few minutes before serving.
  • Garnish with fresh cilantro or parsley if desired.

Notes

Garnish with fresh cilantro or parsley for added flavor.
Keyword casserole, ground turkey, healthy, quinoa, stuffed peppers