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- 4 bell peppers (any color), diced - 1 cup quinoa, rinsed - 1 pound ground turkey or chicken - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 can (15 oz) diced tomatoes, drained - 1 cup corn (frozen or canned) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and black pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh parsley, chopped, for garnish When I create Stuffed Bell Pepper Casserole, I focus on fresh flavors and fun colors. You can use any colored bell peppers. They add beauty and taste. I like to mix red, yellow, and green for a vibrant dish. Quinoa is a great base for this recipe. It adds a nutty flavor and packs in protein. Make sure to rinse it. This step removes the bitter coating. Ground turkey or chicken gives this dish a healthy twist. Onions and garlic bring a strong aroma. I finely chop the onion and mince the garlic. This helps them blend well with the other ingredients. Diced tomatoes add moisture and tang. They balance the dish nicely. Corn gives a sweet crunch. You can use frozen or canned corn, depending on what you have. Cumin, smoked paprika, and oregano are my go-to spices. They create a warm and inviting flavor. Don't forget to add salt and pepper to taste. Lastly, cheese ties everything together. Choose between cheddar or mozzarella for a melty finish. Fresh parsley on top adds a pop of color and freshness. Gather these ingredients, and you are ready to make a delicious meal that your family will love! {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). This makes sure it’s hot when you bake. - Cook 1 cup of quinoa in a pot. Use 2 cups of water and bring it to a boil. Lower the heat and let it simmer for about 15 minutes. Once it’s fluffy, set it aside. - In a large skillet, heat over medium heat. Add 1 pound of ground turkey or chicken. Cook it until it turns brown. Break the meat apart with a spatula. Drain any extra fat to keep it light. - Add 1 small onion, finely chopped, and 2 cloves of minced garlic to the skillet. Sauté for 3-4 minutes. The onion should be clear and soft. - Toss in 4 diced bell peppers, 1 can of drained diced tomatoes, 1 cup of corn, the cooked quinoa, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, salt, and black pepper to taste. Mix well and cook for another 5 minutes. The bell peppers should start to soften. - Transfer the mixture into a greased 9x13-inch casserole dish. Spread it evenly. - Sprinkle 1 cup of shredded cheese on top. Choose between cheddar or mozzarella for the best flavor. - Cover the dish with aluminum foil and bake for 25 minutes. This helps the flavors blend nicely. - After 25 minutes, remove the foil. Bake for another 10 minutes, until the cheese is melted and slightly golden. - Once done, take it out from the oven. Let it cool for a few minutes. Garnish with chopped parsley for a fresh touch. - Best practices for cooking quinoa: Rinse the quinoa in cold water. This removes any bitter taste. Use two cups of water for every cup of quinoa. Bring the water to a boil, then reduce heat. Let it simmer until all the water is gone. This usually takes about 15 minutes. Fluff it with a fork when done. - How to achieve perfectly cooked ground meat: Use a large skillet over medium heat. Add your ground turkey or chicken. Stir often to break it apart. Cook until it turns brown and is no longer pink. Drain any extra fat. This keeps your dish light and tasty. - Ideas for garnishes and sides: Garnish your casserole with fresh parsley for color. Add a dollop of sour cream for creaminess. Slices of avocado also work well. Serve with a simple salad or crusty bread for a complete meal. - Family-style serving tips: Serve the casserole right from the dish. This makes it easy for everyone to help themselves. Use a large spoon to scoop out portions. Add extra parsley on top for a nice touch. Enjoy the meal together as a family! Pro Tips Use Colorful Bell Peppers: Mixing different colored bell peppers not only adds visual appeal but also enhances the flavor profile of your casserole. Cook Quinoa in Broth: For added flavor, cook your quinoa in vegetable or chicken broth instead of water. This infuses the grains with a richer taste. Let It Rest: Allowing the casserole to rest for a few minutes after baking helps the flavors meld together and makes it easier to serve. Experiment with Cheese: Try using a blend of cheeses, such as pepper jack for spice or feta for a tangy twist, to customize the flavor of your casserole. {{image_4}} You can easily change this dish to fit your needs. For a vegetarian option, swap out the meat for beans. Black beans or kidney beans work great. This adds protein and flavor while keeping it meat-free. If you want to try different grains, use brown rice or couscous. Brown rice gives a heartier texture. Couscous cooks fast and adds a light feel to the dish. Choose what fits your taste best! Adding spices can make your casserole burst with flavor. Try adding chili powder for heat or basil for a fresh note. These spices lift the dish and make it even more exciting. Cheese can also change the taste. If you want something different, try feta or goat cheese. These cheeses add creaminess and a tangy flavor that mixes well with the other ingredients. Let your taste guide your choices! To keep your stuffed bell pepper casserole fresh, follow these tips: - Refrigerating Leftovers: Let the casserole cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 4 days. This keeps the flavors nice and strong. - Freezing Options: For long-term storage, freeze the casserole. Wrap it well in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. Just label it with the date for easy tracking. When it’s time to enjoy your leftovers, here’s how to reheat them: - Oven Method: Preheat your oven to 350°F (175°C). Place the casserole in a baking dish and cover it with foil. Heat for about 25-30 minutes or until it’s warm throughout. - Microwave Method: Put a portion in a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plate. Heat in short bursts of 1-2 minutes, stirring in between, until hot. To keep the texture and flavor, avoid overheating. Enjoy each bite just as much as the first time! How long should I bake the casserole? Bake the casserole for 25 minutes covered with foil. After that, remove the foil and bake for an extra 10 minutes. This makes the cheese melt and bubble nicely. Can I prepare this casserole ahead of time? Yes, you can make this casserole ahead of time. Prepare it up to the baking step, then cover it and store it in the fridge. When ready to bake, just add a few extra minutes to the cooking time. What can I substitute for quinoa? If you need a substitute for quinoa, try brown rice or couscous. Both options add a nice texture and flavor to the dish. Just adjust the cooking time based on the grain you choose. This casserole is simple, healthy, and full of flavor. You learned how to make it using fresh ingredients like bell peppers and quinoa. I shared tips for cooking and serving that make it even better. You can easily change it up for different diets or flavor preferences. Now, you have the tools to create a dish that everyone will love, from start to finish. Get cooking and enjoy a delicious meal!

Savory Stuffed Bell Pepper Casserole

A delicious and hearty casserole filled with quinoa, ground turkey, and colorful bell peppers, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 pieces bell peppers (any color), diced
  • 1 cup quinoa, rinsed
  • 1 pound ground turkey or chicken
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (15 oz), drained
  • 1 cup corn (frozen or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste Salt and black pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • for garnish Fresh parsley, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C) to get it ready for baking.
  • In a large pot, cook the quinoa according to package instructions. Usually, you will use 2 cups of water; bring it to a boil, then reduce the heat and let it simmer until the water is fully absorbed, approximately 15 minutes. Once cooked, set the quinoa aside to cool slightly.
  • Heat a large skillet over medium heat, then add the ground turkey or chicken. Cook, stirring frequently, until the meat is browned and fully cooked, breaking it apart with a spatula as it cooks. Drain off any excess fat to keep the dish light.
  • Add the chopped onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion is transparent and softened, releasing its flavors into the mixture.
  • Toss in the diced bell peppers, drained diced tomatoes, corn, cooked quinoa, cumin, smoked paprika, oregano, salt, and pepper. Mix everything thoroughly, cooking for an additional 5 minutes until the bell peppers just begin to soften.
  • Transfer the flavorful mixture into a greased 9x13-inch casserole dish, smoothing it out evenly across the surface.
  • Evenly sprinkle the shredded cheese over the top of the casserole for a delicious, melty finish.
  • Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld together.
  • After 25 minutes, carefully remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
  • Once done, remove from the oven and let the casserole cool for a few minutes to allow the flavors to settle. Garnish generously with freshly chopped parsley for a pop of color and freshness.

Notes

Serve directly from the dish for a family-style meal. Consider adding sour cream or avocado on the side for extra creaminess.
Keyword casserole, quinoa, stuffed peppers, turkey