Stuffed Pepper Casserole



  • 1 pound extra-lean ground turkey or lean ground beef
  • 2 bell peppers, chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 (15 oz) can low-sodium beef broth
  • 1 (15 oz) can diced tomatoes (no sugar added)
  • 1 cup uncooked brown rice (or cauliflower rice for fewer points)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup reduced-fat Mozzarella cheese, shredded
  • 3/4 cup reduced-fat cheddar cheese, shredded


  1. In a large skillet, cook the extra-lean ground turkey or lean ground beef, breaking it apart. Once it’s mostly cooked, add in the onions and bell peppers, and cook for 5-10 minutes until they start to soften.
  2. Add the garlic to the meat mixture and cook for a minute or two, just until you can start to smell it.
  3. Stir in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
  4. Cover and reduce the heat to a simmer. Cook for about 20 minutes, stirring halfway through.
  5. Once the rice is tender (or cauliflower rice is cooked), stir in about half of the reduced-fat cheese until it’s melted and incorporated with the meat and rice.
  6. Sprinkle the remaining reduced-fat cheese over the top, put the lid back on the pan, and let the cheese melt. If your pan is oven-safe, you can put it under the broiler to melt the cheese faster.
  7. Remove from the heat and serve immediately.

This Stuffed Pepper Casserole recipe takes the classic flavors of stuffed peppers and transforms them into a hearty and comforting casserole dish. With a few simple swaps to lighten up the traditional recipe, such as using extra-lean ground turkey or lean ground beef and reduced-fat cheese, it becomes a healthier option without sacrificing any of the delicious taste.

The process begins by browning the ground turkey or beef in a skillet, infusing it with savory flavors as it cooks. Then comes the addition of aromatic onions, vibrant bell peppers, and pungent garlic, creating a fragrant base that sets the stage for the rest of the dish. A splash of Worcestershire sauce adds depth and complexity, while low-sodium beef broth and diced tomatoes contribute moisture and richness.

The heart of this casserole lies in the incorporation of uncooked brown rice, which absorbs the flavorful liquid as it cooks, infusing each grain with the essence of the dish. Alternatively, for those seeking a lower-carb option, cauliflower rice can be substituted, reducing the overall points while maintaining a satisfying texture.

Once the rice (or cauliflower rice) is tender and cooked through, it’s time to add the cheese. Melting half of the reduced-fat mozzarella and cheddar into the mixture creates a creamy, gooey consistency that binds everything together. Sprinkling the remaining cheese over the top adds a final layer of indulgence, creating a golden crust that beckons with irresistible allure.

Whether served straight from the skillet or transferred to a baking dish and finished under the broiler for an extra melty finish, this Stuffed Pepper Casserole is sure to delight the taste buds and warm the soul. Each bite is a symphony of flavors and textures, from the tender meat to the crisp-tender peppers to the gooey cheese that stretches with every forkful.

Perfect for busy weeknights or cozy family dinners, this casserole is a satisfying one-dish meal that delivers on both taste and nutrition. With its wholesome ingredients and comforting flavors, it’s bound to become a staple in your recipe repertoire, offering a delicious way to enjoy the classic flavors of stuffed peppers in a convenient and satisfying format.

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