Simple Bell Pepper Casserole

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I had several bell peppers in the refrigerator that needed to be used, quickly. I wasn’t in the mood to make stuffed peppers, so I came up with this Simple Bell Pepper Casserole.

It is, pretty much, a deconstructed version of my Stuffed Bell Peppers recipe.

The whole family loved it, and it was so simple to prepare. Since this week has been super busy (basketball season for the kids!) I was really happy that we were able to get two full meals out of this recipe.

The kids were easily able to pop some in the microwave and re-heat dinner when they were ready. I used ground turkey instead of beef and the result was a healthy and delicious casserole!

Super cheesy and so yummy! And, if you have leftovers, it is better the next day.

Simple Bell Pepper Casserole Recipe

Ingredients

2 cups Rice, cooked

1-2 tablespoons Olive Oil (if using ground turkey)

1 pound Ground Turkey or Ground Beef

1 small Onion

Salt and Pepper, to taste

1 tablespoon Italian Seasoning

1 teaspoon Garlic Powder

Dash or two of Red Pepper Flakes

1 Red Bell Pepper, cut into 1″ pieces

2 Green Bell Peppers, cut into 1″ pieces

1 14.5 ounce can Diced Tomatoes (I like the fire-roasted)

1 14.5 ounce can Tomato Sauce

Water

1 1/2 – 2 cups Shredded Cheese (mozzarella and cheddar)

Instructions

Cook the rice and set aside.

Pre-heat oven to 375 degrees.

Heat a large skillet over medium heat. Add the olive oil if you are using ground turkey. Add the meat and using a wooden spoon, start to cook and crumble the turkey or beef. If you are using the beef you will probably want to drain some of the grease.

Add the onion and cook until the meat is almost done. Put in the salt, pepper, red pepper flakes, garlic powder, Italian Seasoning, and the bell peppers. Cook for 1 – 2 minutes.

Next, add the diced tomatoes, tomato sauce, and about 1/2 can of water. Bring this mixture to a boil and cook for a few minutes.

Spoon the rice into the sauce and stir well. Pour the mixture into a 13″ x 9″ baking dish that has been coated with non-stick spray.

Bake for about 20 minutes, or until bubbly and the cheese has completely melted and started to brown.

Cool slightly and serve.

Recipe Notes

*I had prepared this casserole earlier in the day and placed it in the refrigerator. It took about 25 – 30 minutes to warm and for the cheese to melt. 

*I started with frozen ground turkey. I warmed the skillet over medium-low heat, added the olive oil and ground turkey, and covered with a lid. I let the meat thaw/cook while I chopped up the veggies. Once one side starts to thaw, flip over the ground turkey, and put the lid back on the skillet. After a few minutes, use the wooden spoon to start to break up the meat. Once the turkey had mostly thawed (it was still pretty raw) I turned up the heat a bit and added the onion, bell peppers, and seasonings. 

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Simple Bell Pepper Casserole

Course: Main

Author: Cook This Again, Mom!

Ingredients

• 2 cups Rice cooked
• 1 tablespoon Olive Oil if using ground turkey
• 1 pound Ground Turkey or Ground Beef
• 1 small Onion
• 2 Green Bell Peppers cut into 1″ pieces
• 1 Red Bell Pepper cut into 1″ pieces
• 1 teaspoon Garlic Powder
• 1 tablespoon Italian Seasoning
• Dash or two of Red Pepper Flakes
• Salt and Pepper to taste
• 1 14.5 ounce can Diced Tomatoes I like the fire roasted
• 1 14.5 ounce can Tomato Sauce
• Water
• 1 1/2 – 2 cups Shredded Cheese mozzarella and cheddar

Instructions

• Cook the rice and set aside.
• Pre-heat oven to 375 degrees.
• Heat a large skillet over medium heat. Add the olive oil if you are using ground turkey. Add the meat and using a wooden spoon, start to cook and crumble the turkey or beef. If you are using the beef you will probably want to drain some of the grease.
• Add the onion and cook until the meat is almost done. Put in the salt, pepper, garlic powder, red pepper flakes, Italian Seasoning, and the bell peppers. Cook for 1 – 2 minutes.
• Next, add the diced tomatoes, tomato sauce, and about 1/2 can of water. Bring this mixture to a boil and cook for a few minutes.
• Spoon the rice into the sauce and stir well. Pour the mixture into a 13″ x 9″ baking dish that has been coated with non-stick spray.
• Bake for about 20 minutes, or until bubbly and the cheese has completely melted and started to brown.
• Cool slightly and serve.

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