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- 4 large bell peppers (any mix of red, yellow, or green), finely diced - 1 pound ground turkey or beef (your choice of meat) - 1 cup quinoa, thoroughly rinsed and drained - 1 can (15 oz) diced tomatoes, including their juices - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 cup corn kernels (can be fresh, frozen, or from a can) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 cup shredded cheese (use cheddar or Monterey Jack for best results) - Fresh cilantro or parsley for garnishing (optional but recommended) The main ingredients create a strong base for your casserole. Fresh bell peppers bring color and crunch. Ground turkey or beef adds heartiness. Quinoa serves as a great, healthy grain. The additional ingredients play a key role too. Diced tomatoes provide moisture and flavor. Black beans boost protein and fiber. Corn adds sweetness and texture. Seasonings and toppings elevate the dish. Onion and garlic give a warm aroma. Ground cumin and smoked paprika add depth. A layer of shredded cheese melts beautifully on top. Fresh herbs like cilantro or parsley brighten your meal. Using these ingredients ensures your stuffed bell pepper casserole is both tasty and filling. Each bite bursts with flavor and comfort. {{ingredient_image_2}} - Preheat your oven to 375°F (190°C). This step is key for even cooking. - In a large skillet, add a little oil and sauté the chopped onion and minced garlic. Cook them for about 3-4 minutes until the onion is soft and fragrant. - Add the ground turkey or beef to the skillet. Break it apart as it cooks. Cook until the meat is browned, about 8-10 minutes. - Next, mix in the diced bell peppers, cumin, smoked paprika, salt, and black pepper. Cook this for 5 minutes, allowing the peppers to soften slightly. - In a large bowl, combine the rinsed quinoa, diced tomatoes (with their juices), black beans, and corn. - Add the cooked meat and vegetable mixture to this bowl. Stir everything together until well mixed. - Transfer the filling into a greased 9x13 inch casserole dish. Spread it evenly across the bottom. - Sprinkle the shredded cheese on top of the casserole. Cover the dish with aluminum foil to keep moisture in. Bake for 30 minutes. - After 30 minutes, remove the foil and continue baking for 10-15 more minutes. Check for bubbling cheese and a golden top. - Pre-chopping ingredients: Chop your bell peppers, onion, and garlic ahead of time. This saves you time when cooking. - Using pre-cooked meat: Consider using leftover chicken or turkey. This cuts down on cooking time and makes your meal quick. - Recommended cheese types: Cheddar and Monterey Jack melt well and add creaminess. Both cheeses work great for this dish. - Adding spices for extra heat: If you like spice, add cayenne pepper or chili powder. Just a little can make your casserole pop! - Garnishing options: Fresh cilantro or parsley brightens the dish. Scatter some on top before serving for color. - Serving suggestions: Serve with a simple salad or some crusty bread. This adds freshness and makes a complete meal. Pro Tips Choose Your Peppers: Mix different colored bell peppers for a vibrant and flavorful dish. Quinoa Cooking: Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness. Cheese Choices: Experiment with different cheese types like pepper jack for a spicy kick or mozzarella for a milder flavor. Rest Before Serving: Allow the casserole to rest for a few minutes after baking to help it set and make serving easier. {{image_4}} You can easily make this casserole fit your diet. For a vegetarian or vegan version, swap the ground turkey or beef for lentils or mushrooms. Use a plant-based cheese on top to keep it creamy. This change still packs a punch in flavor and nutrition. If you need a gluten-free option, stick with quinoa and ensure all canned items are labeled gluten-free. This dish stays tasty while meeting your needs. For a Southwest twist, add black olives and jalapeños to the mix. Use taco seasoning instead of cumin and smoked paprika. Top with avocado and fresh lime for a zesty finish. If you crave Italian flavors, switch to Italian seasoning and add diced zucchini. Replace corn with spinach for a fresh touch. Use mozzarella cheese for a gooey layer that melts beautifully. You can also change the grains in this dish. Instead of quinoa, try brown rice or farro. Both add a hearty texture and taste. For beans, feel free to use pinto beans or chickpeas. Each will bring its own flavor and nutrition, making the casserole versatile and exciting. Store your leftover stuffed bell pepper casserole in an airtight container. This keeps it fresh and safe to eat. Let it cool before sealing. It lasts in the fridge for about 3 to 5 days. To freeze, use a sturdy, freezer-safe container. Divide the casserole into portions for easy meals later. Seal tightly to prevent freezer burn. It can stay frozen for up to 3 months. When ready to enjoy, thaw it in the fridge overnight. Reheat leftovers in the oven or microwave. If using the oven, cover it with foil to keep it moist. Bake at 350°F (175°C) until hot, about 20 minutes. If microwaving, use a microwave-safe dish and cover it. Heat for 2 to 3 minutes, stirring halfway through. This keeps the texture nice and tasty. Enjoy your meal! It takes about 15 minutes to prep and 40 minutes to cook. You will spend 55 minutes in total. This includes 30 minutes of baking with foil and an extra 10 to 15 minutes without. Yes, you can use different meats. Ground chicken or pork works well. If you prefer a lighter option, use ground turkey. You can even skip meat for a veggie version. For the best taste, reheat leftovers in the oven. Preheat the oven to 350°F (175°C). Place the casserole in a covered dish. Bake for about 20 minutes. You can also microwave it for quicker heating, but it may not taste as good. Yes, you can prepare it ahead of time. Assemble the casserole, cover it, and store it in the fridge for up to two days. You can also freeze it for longer storage. Just thaw before baking. In this blog post, we covered how to make a delicious stuffed bell pepper casserole. We discussed key ingredients like fresh peppers, ground meat, and quinoa. You learned step-by-step instructions, from prep to baking. Tips on enhancing flavor and storage advice were also included. Now you have the tools to create your own version. Experiment with different flavors and make it unique. Enjoy this easy, tasty meal that suits your taste and needs. Your cooking journey starts here.

Stuffed Bell Pepper Casserole Delight

A flavorful casserole featuring bell peppers, ground meat, quinoa, and a blend of spices, 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 mix of red, yellow, or green), finely diced
  • 1 pound ground turkey or beef
  • 1 cup quinoa, thoroughly rinsed and drained
  • 1 can (15 oz) diced tomatoes, including their juices
  • 1 can (15 oz) black beans, thoroughly rinsed and drained
  • 1 cup corn kernels (can be fresh, frozen, or from a can)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
  • 1 cup shredded cheese (use cheddar or Monterey Jack for best results)
  • optional Fresh cilantro or parsley for garnishing

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet over medium heat, add a drizzle of oil, then sauté the chopped onion and minced garlic until they are fragrant and the onion becomes translucent, approximately 3-4 minutes.
  • Add the ground turkey or beef to the skillet, using a spatula to break it apart as it cooks. Continue to cook until the meat is completely browned and cooked through, which should take about 8-10 minutes.
  • Mix in the diced bell peppers along with the cumin, smoked paprika, salt, and black pepper. Cook for an extra 5 minutes, allowing the peppers to soften slightly.
  • In a large mixing bowl, combine the rinsed quinoa, diced tomatoes (with their juices), black beans, and corn. Once mixed, add the cooked meat and vegetable blend, stirring everything together until well combined.
  • Transfer the entire mixture into a greased 9x13 inch casserole dish, spreading it evenly across the bottom.
  • Evenly sprinkle the shredded cheese over the top of the casserole, ensuring good coverage.
  • Cover the dish with aluminum foil to keep moisture in and bake for 30 minutes.
  • After 30 minutes, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and has turned a light golden color.
  • Once the casserole is cooked, remove it from the oven and allow it to rest for a few minutes before serving.
  • Add a sprinkle of fresh cilantro or parsley on top if desired for an extra touch of flavor and color.

Notes

Feel free to customize the ingredients based on your preferences.
Keyword bell peppers, casserole, ground meat, quinoa