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Easy Stuffed Pepper Casserole

This Easy Stuffed Pepper Casserole brings all the classic flavors of stuffed peppers into a simple one-dish meal. It's hearty, delicious, and perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 spoon or spatula
  • 1 aluminum foil optional

Ingredients
  

  • 1 lb ground beef (or turkey)
  • 1 cup quinoa (or rice), rinsed
  • 3 cups bell peppers, chopped (mix of red, green, yellow)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups vegetable broth (or water)
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • to taste fresh parsley, chopped (for garnish, optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
  • Add the chopped bell peppers, garlic powder, onion powder, Italian seasoning, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
  • In a mixing bowl, combine the quinoa (or rice), diced tomatoes (with juice), and vegetable broth. Mix well.
  • Add the ground beef and pepper mixture to the bowl with quinoa. Stir until all ingredients are well combined.
  • Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly across the dish.
  • Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil, sprinkle the cheese evenly on top, and return to the oven for an additional 15 minutes or until cheese is melted and bubbly.
  • Once cooked, let it cool for a few minutes, then garnish with fresh parsley if desired. Serve warm.

Notes

For a vegetarian version, you can substitute the ground beef with black beans or lentils.
To make it spicier, add diced jalapeños or a pinch of cayenne pepper to the mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.