Italian Stuffed Pepper Casserole Recipe (One Pot!)

A really close up view of a spoon lifting a cheesy Italian casserole sprinkled with basil.

5 from 1 vote

Italian Stuffed Pepper Casserole Recipe (One Pot!)

This Italian Stuffed Pepper Casserole Recipe is a classic turned easy one pan dinner recipe. 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 on the stove in a dutch oven, then bake the whole pot in the oven for hands-free cooking that leaves the rice perfectly soft (never mushy!).

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American, Italian

Servings: -8

Calories: 363kcal

Author: Misty

Equipment

Dutch oven or other large, oven-safe pan
Ground meat tool

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

Tips and 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.

Storage Instructions: Store in an airtight container in the fridge for 3-5 days. Reheat in the microwave until warmed through, 1-2 minutes. I like to add a sprinkle of water on top to keep it moist.

Nutrition