Stuffed Pepper Casserole

• 1 pound ground turkey
• 1 cup uncooked white rice
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1/2 cup frozen corn
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 bell peppers, diced

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook ground turkey and onion in a large skillet until browned; drain if necessary.
3. 3 Stir in garlic, basil, oregano, salt, and pepper.
4. 4 Add rice, diced tomatoes, tomato sauce, corn, and diced bell peppers; mix well.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Cover with foil and bake for 30 minutes.
7. 7 Remove foil, sprinkle with cheese, and bake for an additional 15 minutes or until cheese is bubbly.
8. 8 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a vegan option, substitute ground turkey with plant-based crumbles and use dairy-free cheese.
• Customize with your favorite veggies like zucchini or mushrooms.
• Prepare ahead and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a fresh green salad for a complete meal.
• Serve with warm cornbread for a touch of Southern charm.

FAQ