Stuffed Pepper Casserole with Turkey and Brown Rice

When I saw that we had leftover green peppers in the fridge one dish came instantly to mind: Stuffed Peppers.

After searching Pinterest for recipe ideas I came across one for Stuffed Pepper Casserole…mmm, sounds good! Any time I have stuffed peppers I end up cutting everything up and mixing it together anyway, so why not just take the casserole route? I decided to put a healthy spin on it and swapped out ground beef for ground turkey, as well as white rice for brown rice.

This is an easy dish to make during the week for a quick dinner. And leftovers make an easy lunch during the week too!

Start by cooking the turkey over medium high heat. Once fully cooked set aside. Add diced peppers and onions and cook until soft, about 10 minutes or so. Add corn, tomato sauce (Hunts is my preferred brand), diced tomatoes, garlic powder, salt and pepper. Feel free to add any other spices that might kick the flavor up a notch. Bring mixture to a boil, then reduce to a simmer for about 5 minutes.


Mmm…I was tempted to eat it just like this!

Add rice (I like to use Seeds of Change instant rice) and stir to combine. Transfer mixture to a 9×13 pan and spread evenly. Sprinkle with cheddar cheese and pop in the oven at 350 degrees for 20 minutes, or until cheese is ooey and gooey.




If you love stuffed peppers this is a great twist on the original…and healthier too! Enjoy!


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