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- 4 large bell peppers (any color), diced - 1 pound lean ground turkey (or plant-based alternative) - 1 cup cooked quinoa - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 can (14 oz) diced tomatoes, drained - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheese (cheddar or your choice) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley or cilantro for garnish I love using bell peppers in this dish. They add color and crunch. You can choose red, yellow, or green peppers based on your taste. Ground turkey works well for protein. You can also swap it for a plant-based option if you want. Quinoa is a great grain that adds fiber. It makes the casserole filling and nutritious. Onions and garlic bring out the best flavors. The cumin and smoked paprika add a warm, cozy touch. Diced tomatoes and corn make the mix juicy and sweet. The cheese on top makes it creamy and rich. Always season with salt and pepper to enhance the taste. Olive oil helps to sauté the veggies and adds healthy fats. For garnish, fresh parsley or cilantro looks great and tastes fresh. These ingredients make this stuffed bell pepper casserole simple, tasty, and full of flavor! {{ingredient_image_1}} First, I dice the bell peppers. I use four large bell peppers in any color. I chop them into small pieces. This helps them cook evenly in the casserole. Next, I cook the quinoa. I use one cup for this recipe. I rinse the quinoa under cold water, then boil it in a pot. I add two cups of water and a pinch of salt. Once it boils, I lower the heat and cover it. I let it cook for about 15 minutes until all the water is gone. Now, I sauté the onions and garlic. I heat two tablespoons of olive oil in a large skillet. I add one small onion, finely chopped, and two cloves of minced garlic. I cook them for about three minutes until they are soft and fragrant. Then, I add the ground turkey. I use one pound of lean turkey, but you can use a plant-based option. I break it apart and cook it until it turns brown, about five to seven minutes. I season it with one teaspoon of cumin, one teaspoon of smoked paprika, salt, and pepper to taste. After the meat is cooked, I stir in the diced bell peppers, cooked quinoa, one can of drained diced tomatoes, and one cup of corn. I mix everything well and let it cook for another five minutes. This allows all the flavors to blend together. Next, I transfer the mixture to a greased 9x13-inch baking dish. I make sure to spread it evenly. I sprinkle one cup of shredded cheese over the top. I cover the casserole with aluminum foil and bake it at 375°F (190°C) for 25 minutes. Then, I remove the foil and bake it for an additional 10 to 15 minutes. I want the cheese to be bubbly and slightly golden. Once baked, I take it out of the oven and let it cool for a few minutes. I like to garnish it with fresh parsley or cilantro before serving. To avoid a soggy casserole, make sure to drain the diced tomatoes well. Excess moisture can make the dish too wet. Also, cook the quinoa fully before adding it. This helps keep the texture right. For even cooking, chop bell peppers into similar sizes. This ensures they cook at the same rate. Mix the ingredients well before baking. This way, the flavors spread evenly throughout the dish. For garnishing ideas, use fresh parsley or cilantro. These herbs add color and freshness. You can also sprinkle some extra cheese on top before serving. It looks nice and tastes great! When serving, scoop the casserole onto plates and add a dollop of sour cream or Greek yogurt. This adds creaminess and enhances the flavors. Pair it with a crisp green salad for a complete meal. Pro Tips Use Colorful Peppers: Mixing different colored bell peppers not only adds visual appeal but also offers a variety of flavors and nutrients. Flavor Boost: Add a splash of lime juice or a dash of hot sauce to the mixture before baking for an extra flavor kick. Make it Ahead: This casserole can be prepared a day in advance. Just assemble it, cover, and refrigerate until you're ready to bake. Cheese Variations: Experiment with different types of cheese, like pepper jack for spice or mozzarella for a milder flavor. {{image_2}} You can change the meat in this dish to suit your taste. Try ground beef or chicken instead of turkey. If you want a plant-based option, use lentils or crumbled tofu. Each swap gives a different flavor. You can also switch the grains. Instead of quinoa, use rice or farro. You can even add some beans for extra nutrition and texture. Black beans or kidney beans work well in this casserole. Adding beans to this dish boosts protein and fiber. They make the casserole more filling and tasty. You can mix in a can of black beans or pinto beans. Rinse them well before adding. Spices can really change the flavor. Try adding chili powder for heat or oregano for a fresh taste. You can also mix in some fresh herbs like basil or thyme. These small changes can make your casserole unique and delicious. To store leftovers, let the casserole cool first. Then, cover it tightly with plastic wrap or aluminum foil. Place it in the fridge. It will keep fresh for about 3 to 4 days. When ready to eat, simply reheat it in the oven or microwave. This dish tastes great even after a day or two! If you want to freeze the casserole, follow these steps. First, let it cool completely. Then, portion it into airtight containers or freezer bags. Be sure to label them with the date. It can stay in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) until hot. This way, you’ll have a quick meal ready to go! Can I make this recipe in advance? Yes, you can make the stuffed bell pepper casserole in advance. Prepare it up to the baking step. Then, cover it and store it in the fridge for up to two days. When you're ready to eat, bake it straight from the fridge. Just add a few extra minutes to the baking time. How can I make it vegetarian or vegan? To make a vegetarian version, swap the ground turkey for a plant-based meat. You can also use lentils or beans for protein. For a vegan option, use plant-based cheese or skip the cheese entirely. Ensure all other ingredients are vegan-friendly. Calorie breakdown per serving Each serving has about 350 calories. This can vary based on the specific ingredients you use. Lean turkey and plenty of veggies keep it balanced. Tips for a healthier version To make it a bit healthier, use less cheese or opt for a low-fat version. You can also add more veggies, like zucchini or spinach, for extra nutrients. This keeps the dish hearty and delicious. This blog covered a tasty casserole with bell peppers, quinoa, and lean turkey. I shared steps for prepping and cooking, along with important tips to avoid common mistakes. You can adapt the recipe with different meats or spices to fit your taste. Storing leftovers is easy, whether in the fridge or freezer. Remember, you can make it healthy by swapping ingredients. Enjoy making this dish your own!

Stuffed Bell Pepper Casserole

A hearty and flavorful casserole featuring bell peppers, quinoa, and ground turkey, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color), diced
  • 1 cup cooked quinoa
  • 1 pound lean ground turkey (or plant-based alternative)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes, drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded cheese (cheddar or your choice)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley or cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3 minutes until softened.
  • Add the ground turkey to the skillet, breaking it apart as it cooks. Season with cumin, smoked paprika, salt, and pepper. Cook until the meat is browned, about 5-7 minutes.
  • Stir in the diced bell peppers, quinoa, drained tomatoes, and corn into the skillet. Mix well and let it cook for another 5 minutes so the flavors meld together.
  • Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheese evenly over the top.
  • Cover the casserole with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
  • Once baked, remove from oven and let it cool for a few minutes before serving. Garnish with chopped parsley or cilantro.

Notes

Scoop the casserole onto plates and garnish with fresh herbs and a dollop of sour cream or Greek yogurt for added creaminess. Serve with a crisp green salad on the side.
Keyword casserole, quinoa, stuffed peppers, turkey