This Italian Stuffed Pepper Casserole Recipe is a classic turned easy in our one pan dinner recipes collection. It starts with ground turkey, bell peppers, and onions, then elevates the seasoning to give you a truly flavorful dinner that adults and kids alike will love! Saute the vegetables in a Dutch oven on the stove, then bake the whole pot in the oven for hands-free cooking that leaves the rice perfectly soft (never mushy!).
Serve with gooey cheese and fresh basil for that creamy, comforting feel! Plus this healthy dinner combines the main dish and sides in one for less work and minimal cleanup.
If you love the flavor of stuffed peppers but don't want to do the work of actually stuffing them, this unstuffed peppers recipe is for you! We have tested it several times over to make it the most flavorful, perfectly textured version, with all the tips you need to ensure it comes out great every time.
If you're looking for more one pan wonders, might I suggest this One Pot Marry Me Chicken Pasta or this Chicken Sausage and Butternut Squash Orzo?
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Why this recipe is great
- This is a one pan dinner, which means less dishes and more hands-free cooking!
- It's flavorful! Stuffed peppers can sometimes be bland, but with a few easy tricks you can make them incredible.
- This dinner can be prepped ahead, is freezer friendly, and makes great leftovers! I mean, you actually enjoy these leftovers.
- The texture is spot on! No mushy rice thanks to a few tricks and the right cooking method.
Ingredients for stuffed pepper casserole with ground turkey
This is a simple recipe, but here are some important notes about the ingredients to make sure you are succesful.
- Olive oil or avocado oil: Both work equally well!
- Ground turkey: You can substitute ground chicken if needed, but turkey is preferred. Lean ground beef and beef broth can be substituted, but it does change the flavor significantly.
- Onion: I typically use yellow onion, but white or sweet onion are also good.
- Bell peppers: Orange, yellow, or red bell peppers are all great options. Green bell peppers aren't my favorite, but use them if you like!
- Fresh garlic: I buy mine pre-minced, or you can mince it fresh.
- Seasonings: You will need Italian seasoning, garlic powder, salt, black pepper, red pepper flakes.
- Petite diced tomatoes: I prefer to use Italian style canned tomatoes for the extra seasoning, but you can also use plain tomatoes. I highly recommend using petite diced for the perfect texture.
- Long grain white rice: I have tested this recipe with different options, and my favorite texture is always Jasmine rice. Whatever you choose, make sure it is a long grain rice.
- Chicken broth: You can also substitute bone broth for more protein, or use chicken bouillon to make your own broth.
- Mozzarella cheese: You want to use a low-moisture block that you can shred.
- Parmesan cheese: Freshly grated, real parmesan is the absolute best. Powdered parmesan cheese isn't a good substitute.
- Fresh basil: This is optional, but highly recommended for adding lots of flavor. You can chop or slice it.
Helpful tools for making...
How to make Italian stuffed pepper casserole
Start by preheating the oven to 350°F. You're going to want to have a large dutch oven or other oven-safe pot ready to go.
Heat your oven-safe pot over medium-high heat. Add the oil, then once it is hot add the turkey. Cook it until it is cooked through and evenly ground. This is my favorite tool for cooking ground meat!
If there is a lot of oil, drain excess grease until there is only about 1 tablespoon remaining. Then add the diced onion and peppers. Cook for 2-3 minutes, stirring occasionally.
Next stir in the garlic and seasonings, allowing them to cook for about 30 seconds. This is called "blooming" and allows all the flavor to be pulled out of the seasonings.
Add the tomatoes, rice, and chicken broth. Bring the mixture to a strong simmer, then immediately cover it with a lid and place in the oven. Bake it for 20 minutes, then give it a stir. If the rice is still a bit chewy, cook for another 5 minutes.
Once the rice is soft, remove the pan from the oven. Add the shredded cheese and basil on top. Give it a couple minutes to melt, then serve!
Serving ideas
You can make this a complete meal all on it's own, or serve it with any number of side dishes. Here are some ideas to get you started.
Storage and reheating instructions
You can store this dish in an airtight container in the fridge for 3-5 days. Leftovers can be reheated in the microwave until warmed through, usually about 1-2 minutes for a single serving. You can also reheat on the stove or broil a little fresh cheese on top once it's hot. My top tip is to add a sprinkle of water on top before heating to keep it moist!
Prep ahead instructions
If you want to prep this recipe ahead for an even faster dinner, you can cook the recipe through step 3, browning the meat, then adding the veggies and seasoning. After that, pause and let the mixture cool, then refrigerate for 2-3 days. When you're ready to cook, add the mixture back to a pot with a little drizzle of oil and heat until it is hot. Then continue with step 4.
FAQs
You can freeze leftovers for up to 3 months in a large or individual-size containers, however keep in mind that the extra moisture may cause the texture to become slightly mushy. To reheat, allow the casserole to thaw completely, then reheat it on the stove (best for multiple servings) or microwave (best for single servings). If you are planning on freezing it, skip the cheese and add it fresh when you reheat it.
No, brown rice can not be substituted in this recipe because it requires a different cooking time and liquid ratio.
After testing this recipe many times with different cooking methods, I have found that the texture is the best when you finish by baking it in the oven. However, if you don't have an oven you can continue simmering the pot covered on low on the stove, stirring occasionally. In my experience, you will need to add additional cooking time and extra broth if you notice that the rice is still crunchy, but the liquid is gone.
Tips & Tricks
- Wait until it comes to a strong simmer before moving it to the oven. This will ensure it cooks fully.
- If the rice is still a bit chewy after 20 minutes of baking, but there isn't much moisture left in the pot, add a small splash of water on top and continue baking another 5 minutes.
- Be careful not to overcook the dish, or the rice will become very mushy.
More one pot dinner recipes
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This post was photographed by Rhadonda Sedgwick.
Recipe
Italian Stuffed Pepper Casserole Recipe (One Pot!)
Equipment
- Dutch oven or other large, oven-safe pan
Ingredients
- ½ tablespoon olive or avocado oil
- 1.5 lbs ground turkey
- 1 medium yellow onion diced (1.5-2 cups)
- 2 large bell peppers diced (or 3 small)
- 1 tablespoon garlic minced
- 2 ½ teaspoon Italian seasoning
- 1 ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 (14 oz) can petite diced tomatoes Italian style
- 1 cup long grain white rice (Jasmine is preferred)
- 1 ½ cups chicken broth
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese freshly grated
- 2 tablespoon fresh basil minced
Instructions
- Preheat oven to 350 F.
- Heat a large dutch oven or oven-safe pot over medium-high heat. Add the oil. Once hot, add the turkey and cook, breaking it up until cooked through and evenly ground. Drain any excess fat until only about 1 tablespoon remains (if needed; turkey is lean).½ tablespoon olive or avocado oil, 1.5 lbs ground turkey
- Add the onions and peppers and continue cooking for 2-3 minutes. Add the garlic and seasonings for 30 seconds.1 medium yellow onion, 2 large bell peppers, 1 tablespoon garlic, 2 ½ teaspoon Italian seasoning, 1 ½ teaspoon garlic powder, ¾ teaspoon salt, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper
- Add the tomatoes, rice, and chicken broth. Bring to a boil on high heat (it's not a lot of liquid, so it's really like a strong simmer). Immediately cover with a lid and place in the oven. Bake for 20-25 minutes. At minute 20, give it a stir. If the rice is still a bit chewy, cook another 5 minutes. You can add a splash of water if it looks like it is too dry.1 (14 oz) can petite diced tomatoes, 1 cup long grain white rice, 1 ½ cups chicken broth
- Once the rice is soft, remove from the oven. Add both cheeses and basil on top. Allow it to melt for a few minutes, then serve!1 cup mozzarella cheese, ½ cup parmesan cheese, 2 tablespoon fresh basil
Notes
- Wait until it comes to a strong simmer before moving it to the oven. This will ensure it cooks fully.
- If the rice is still a bit chewy after 20 minutes of baking, but there isn't much moisture left in the pot, add a small splash of water on top and continue baking another 5 minutes.
- Be careful not to overcook the dish, or the rice will become very mushy.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Misty says
A genuine favorite, especially when I’m looking for good leftovers to eat all week long!