Stuffed Pepper Explosion Casserole

Like stuffed peppers but not all the fuss? Make this easy Stuffed Pepper Explosion Casserole, all the great flavors of the traditional dish, but so easy.

Stuffed Pepper Explosion Casserole | Who Needs A Cape?

School is back in session and we all know what that means, right?  Frantic rush around dinnertime between pick up/drop off, homework, soccer practice, band rehearsals, hubby working late…I’m exhausted just typing it.  Sometimes a $5 pizza or drive-thru just isn’t the answer.  Those are the nights you need a go to dinner in a pinch recipe, try out my Stuffed Pepper Explosion Casserole, it fits the bill & fills tummies at the same time.

If your vision of stuffed peppers is anything like mine as kid, I remember my mom beheading bell peppers, gutting the insides, and shoving a mixture of ground beef, spices and rice  into hollowed out peppers and finally smothering in a tomato soup type sauce.  It was good, but not exactly what I wanted to make.  The flavors blending together was very appealing to me,  as was the fact that I really like bell pepper, but not the green variety.

So my mission began.  What if I took all of the best components of stuffed peppers and made it into a casserole type dish that can be quickly thrown together?  Sounded good to me! A fast, easy, satisfying dish that can be made during the week and reheated for leftovers throughout the week (if any was remaining).   That’s how my Stuffed Pepper Explosion Casserole was born, it’s a staple at our house and something that I can literally throw together and have dinner on the table in less than 45 minutes.



Stuffed Pepper Explosion Casserole

Stuffed Pepper Explosion Casserole

Ingredients

  • 2 T olive oil
  • 1 lb ground turkey (or ground beef)
  • 1/2 cup onion, chopped
  • 2 bell peppers, chopped
  • 3 cups cooked rice (any variety)
  • 1 14 oz can diced tomato (any variety)
  • 2 cups shredded cheddar, divided
  • 1 T oregano
  • 1 t garlic salt
  • 1/4 t red pepper flakes (optional)
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 375 degrees.
  2. In medium pan saute onion in olive oil, until translucent.
  3. Add ground turkey and cook thoroughly, approximately 10 minutes. Drain any fat that is in pan.
  4. Add bell pepper to pan, turn heat to medium and cover, stirring occasionally.
  5. When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.
  6. In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly.
  7. Spoon into greased 9 x 13 casserole dish, covering with foil.
  8. Cook 25 minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese.
  9. Place back into oven to broil 2-3 minutes to gently crisp cheese.
  10. Serves 6.
http://whoneedsacape.com/2012/09/stuffed-pepper-explosion/

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Comments

  1. This recipe is SO Yummy! I have made it before thanks to Lori. And can I say I have never made stuffed peppers cause it seems like a lot of work that stuffing thing;) so I make this instead;)

  2. Fixing this tonight for supper, thanks for sharing.
    Dawn aka Spatulas On Parade

  3. KitchenFun

  4. This looks delicious! I love stuffed bell peppers! New follower here from the link party! I would love for you to visit me and join my site as well!

    riversrecipereview.blogspot.com

  5. Hi, do you freeze this before or after baking? Thanks :O)

    • Hey Jennifer,
      I would freeze after baking, and just reheat after thawing. I’ll also be posting a new and improved picture this weekend, be sure to check back!

      • Michelle Nieves says:

        just wondering ,how come? I thought it would be fresher the opposite way, freezing before baking? that’s what I do with the lasagne anyway..is that not right? asking because I’m excited to make this for this weekend, and wanted an early start by freezing it. thanks for the recipe!

        • Michelle Nieves says:

          ps..also do you think chopped brocolli would go well mixed in ? had some on hand that i thought would be good to throw in.

  6. When reheating-after-thawing, how long and at what temp should this be done? * amateur question I know*

  7. That looks so delicious. Yeah! A new casserole to try. Thank you.

  8. Visiting from Mealtime Monday. Had to pin this!

  9. I like the idea of using yellow peppers. I think the sweetness of the yellow bell pepper would meld nicely with the rice and turkey. Thank you for sharing at Foodie Fiends Friday.

  10. what a absolutely great idea. I just made a stuffed pepper soup. i have leftover peppers. I must make this NOW.

    Thanks for sharing on FFF.
    Your co host from Nosh My Way!

  11. Oh this one looks sooo good! Thanks for sharing:)

    Hopping by and following your lovely blog’s twitter, FB and Pinterest. I blog @ Getting Healthy with Essential Oils

    I am also inviting you to join Tiddle Diddle Handmade Shoppe’s first giveaway event.

  12. Just a tip for freezer cookers who are new to the topic, I think veggies taste better after thawing if they are just blanched or quick sauteed, not cooked until done before freezing. And rice reheats better if it is undercooked the first time.

    Also, be sure to get as much air out of the freezer bag as possible before freezing. When I first started, 30 day gourmet was my freezer cooking handbook!

    Good luck!

  13. Michelle T. says:

    This dish is one of our favorites! There’s very little left over for the next day.

  14. Heather says:

    Can I use crushed tomatoes instead of diced? And do I throw the whole can in there, juice and all?

    • Heather, I’m sure you can use crushed tomatoes I’ve never personally tried so let us know how it turns out! Thanks for stopping over.

  15. Sarah in Missouri says:

    I have made this twice now and love it. It’s a hit with the family and great leftovers to take to the office the next day. The second time I realized I was out of oregano and used Italian Seasoning. I also used a can of Hunt’s Diced Tomatoes with Basil, Garlic and Oregano and it kicked up the taste a notch. (not that this needed any changes, but just wanted to let you know). Very good. So glad I found this site.

  16. So glad I saw this on pinterest! I now have a plan for dinner tonight!! Looks delicious!

  17. Wow was this ever GOOD! I added some green onion and cilantro that I needed to get rid of, used half the rice and added a can of tomato sauce to make it richer. I also used about half the cheese bc that’s all I had. So delicious and easy to make! This definitely is going on my dinner staple list! The whole family loved it! Thanks so much!

  18. Hi! Do you drain the diced tomatoes?

  19. Easy and delicious! I didn’t have rice & was too lazy to leave the house so I substituted quiona. I loved the texture the quinoa gave but I will definitely try it with rice.

  20. Meredith says:

    I made this for dinner tonight, and it’s AMAZING!!! I used Knorr’s Taco Rice (since that’s what I had on hand) and left out the spices since it’s already seasoned. Turned out perfect! This is definitely going in the rotation. Thanks!!

    • I love that you used what you had, I do that ALL the time! One of my favorite recipes, thanks for stopping over!

  21. Crystal says:

    Hi does the rice cook first or cook in it?

    • Cook the rice first and then combine with all other ingredients prior to baking.

      • Melissa says:

        Just wondering, 3 cups cooked rice… is that how much uncooked rice you make for it? Or how much do you cook to equal the 3 cups for the recipe?

  22. Yum!! This stuffed pepper casserole was delicious! My family gobbled it up and wanted more. 🙂 Thanks for sharing a great recipe.

    I have an undone stuffed pepper casserole recipe that uses ground beef and quinoa instead of the turkey and rice. My family enjoys this meal as well. I like the option of using quinoa instead of rice. http://doubletherecipe.com/2016/05/20/undone-stuffed-pepper-casserole/

  23. do you use yellow and red bell peppers?

  24. Hi Lori, do you use ground or dried oregano?

  25. Just wondering about the cooked rice…. Do u mean cooking the rice ahead of time or using minute rice?

  26. I’m going to have to save this one for when the weather starts to turn cold! This looks like a great back-to-school recipe!

  27. Can’t get directions only ingredients

  28. My youngest son was home for a couple of days before moving across the country and asked mom for some stuffed peppers. I only had 2 small peppers so, I made something very similar to this except I added corn. Son and husband loved it!!!! Only problem is, I thought I made this up!!!! It was a hit with my guy’s for sure.

  29. Thank you for this recipe!! I’ve made it several times and I actually changed it and instead of using the tomatoes I use a can of rotel and omit the garlic salt, pepper flakes and oregano. It’s so dang good!!!! My family is very picky but this dish is a hit every time. Again, thank you for the recipe as it’s a staple in my picky eating husband and kids house!

  30. Will be making this for dinner tonight!! 🙂 Could you recommend a good side-dish?

  31. Charlene Parayno says:

    Do you cook the rice first or leave it uncooked

  32. Christine says:

    Just wanted you to know I made this tonight and it was a hit! One change I made, was I used only half rice and half cauliflower crumbles. Trying to use less carbs- next time I will use all cauliflower crumbles- no one noticed!! I also cut down on the cheese and it was still fabulous! Thanks for posting it

    • Funny you mention using the cauliflower crumbles, a blogger friend recently made her own version based off of this recipe using cauliflower crumbles. Great option, thanks for sharing!

Trackbacks

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