Stuffed Pepper Casserole is the perfect weeknight dinner, made with ground turkey mixed with onion, peppers, and rice in a savory tomato sauce topped with cheddar cheese, ready in under an hour!
Preheat oven to 350°F. In a medium dutch oven, add the olive oil and onions over medium-high heat. Cook for 2-3 minutes, until the onions begin to soften.
Add the ground turkey and mix everything together, breaking up the meat as it browns, about 5 minutes.
Add the spices, Worcestershire sauce, and peppers, stirring everything together. Cook for another 4-5 minutes, until the peppers begin to soften.
Push everything to the side and add the tomato paste, cooking for 1-2 minutes, stirring. Mix everything together and add the crushed tomatoes, rice, cheese, and broth. Stir until everything is well-combined.
Place the lid on the pot and transfer to the preheated oven. Bake for 30-40 minutes, or until the rice is soft.
Remove the lid from the pot and top with the remaining cheese. Broil for 4-5 minutes, or until the cheese on top is golden brown.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftover casserole in an airtight container for 3-4 days. Freeze in an airtight container for 2-3 months. Defrost by placing in the refrigerator the night before. Cooking Tips
Make sure your Worcestershire sauce says gluten free, as this can vary by brand.
If your pot is not oven-safe, transfer the rice mixture to a casserole dish before baking. Grease the dish with nonstick cooking spray first.
You can use other ground meat like ground chicken, ground beef, or ground sausage instead of turkey. If you switch to beef or sausage, you should also use beef broth instead of chicken.