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- 4 large bell peppers (any color), diced - 1 lb ground turkey or beef - 1 cup quinoa or rice, cooked - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 can (15 oz) diced tomatoes with green chilies - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 ½ cups shredded cheese (cheddar or Mexican blend) In this dish, bell peppers serve as the star. You can choose any color you like. Green, red, and yellow all add unique flavors. The ground turkey or beef gives a hearty base. I often go for ground turkey for a lighter touch. Quinoa or rice adds a nice texture and makes it filling. Black beans offer protein and fiber, while corn brings a hint of sweetness. Diced tomatoes with green chilies add zest and richness. The seasonings are key. Cumin gives a warm, earthy flavor. Smoked paprika adds depth and a smoky note. Garlic powder enhances the overall taste. Don't forget to season with salt and pepper to bring everything together. Finally, the shredded cheese on top melts beautifully, making it irresistible. - Fresh cilantro or parsley - Additional cheese I love adding fresh herbs as garnishes. They brighten the dish and add freshness. You can sprinkle some cilantro or parsley right before serving. If you're a cheese lover, consider adding more cheese on top after baking. - Calories per serving: Approximately 350 - Protein content: 25 grams - Fiber content: 8 grams - Other nutritional benefits: High in vitamins A and C from bell peppers, and packed with healthy carbs and protein. This casserole is not just tasty; it’s also healthy. Each serving has about 350 calories, making it a great option for a balanced meal. The protein helps keep you full, while the fiber aids digestion. Plus, the bell peppers add vitamins that support your immune system. Enjoy this dish knowing it's as good for you as it is delicious! - Preheat the oven: Set your oven to 375°F (190°C). This helps the casserole cook evenly. - Prepare the bell peppers: Dice 4 large bell peppers. Any color works great. - Browning the meat: In a large skillet, cook 1 lb of ground turkey or beef over medium heat. Break it apart with a spatula. Cook it until it is browned and no longer pink. Drain any fat. - Sautéing the vegetables: Add the diced bell peppers to the skillet. Sauté them for about 5 minutes. You want them to soften but not lose all their crunch. - Mixing in grains and beans: Stir in 1 cup of cooked quinoa or rice, 1 can of drained black beans, and 1 cup of corn. Then add 1 can of diced tomatoes with green chilies. Season with 1 teaspoon each of cumin, smoked paprika, garlic powder, and salt and pepper to taste. Mix everything well until heated through. - Transfer to casserole dish: Pour the mixture into a large casserole dish. Spread it out evenly. - Topping with cheese: Sprinkle 1 ½ cups of shredded cheese over the top. Cheddar or a Mexican blend works well. - Covering and baking: Cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes. - Uncovering and browning the cheese: After 25 minutes, remove the foil. Bake for another 10-15 minutes until the cheese is bubbly and golden brown. - Cooling before serving: Let the casserole cool for a few minutes. This makes it easier to serve. Garnish with fresh cilantro or parsley for a nice touch. To make the flavors pop, adjust your spices. I love adding cumin and smoked paprika for depth. These spices give a warm, rich taste that makes the dish special. You can also add a pinch of chili powder for a kick. If you want more heat, try using jalapeños or serrano peppers. Diced fresh peppers can really boost flavor. Make sure the ground meat is fully cooked. This step is key to food safety. Brown it well before adding other ingredients. If you use turkey, cook it until it’s no longer pink. Avoiding excess moisture is also important. Too much liquid can make the casserole soggy. Drain beans and use canned tomatoes with less liquid to help. Presentation matters when serving. I like to serve it right from the casserole dish. This keeps it warm and inviting. Pair it with a fresh side salad for color. For added appeal, sprinkle extra cheese and fresh herbs on top. It makes the dish look vibrant and tasty. Fresh cilantro or parsley adds a nice touch. Enjoy the beautiful colors and flavors! {{image_2}} You can change proteins in the recipe easily. Use chicken or tofu instead of ground turkey or beef. Chicken adds a lighter taste. Tofu gives a nice plant-based option. For grains, consider barley or couscous. Both have unique flavors and textures. Barley is chewy, while couscous cooks fast. This dish can fit many diets. For vegetarian or vegan options, skip the meat and use extra beans. You can add more veggies like zucchini or mushrooms. For a low-carb choice, swap grains for cauliflower rice. It keeps the dish light and tasty. Feel free to get creative with vegetables. Try adding spinach, carrots, or even broccoli. Each veggie brings its own flavor. You can also switch up the cheese. Use mozzarella for a mild taste or pepper jack for some heat. Mixing cheeses can create a fun flavor profile. To store leftovers, let the casserole cool first. Then, place it in an airtight container. This keeps it fresh and tasty. I recommend using glass or plastic containers with tight lids. They work best for storage and reheating. You can freeze the casserole too. Just make sure it cools completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe container. When you want to eat it, thaw it in the fridge overnight. To reheat, bake it at 350°F for about 30 minutes or until hot. In the fridge, the casserole lasts about 3 to 4 days. Make sure to check for signs of spoilage. If you see mold or it smells off, throw it away. Keeping track of how long it has been in the fridge helps ensure your meal is safe and delicious. Yes, you can make this casserole ahead of time. Just follow these tips: - Prepare the filling and let it cool. - Store it in an airtight container in the fridge for up to two days. - When ready, assemble the casserole and bake as directed. - You can also freeze it for up to three months. Just thaw it overnight in the fridge before baking. Absolutely! You can use several grains instead of quinoa: - Brown rice works well and adds a nutty taste. - Couscous cooks quickly and adds a nice texture. - Barley provides a chewy bite and is very hearty. These grains will keep the dish delicious and filling. If you love heat, try these suggestions: - Add diced jalapeños to the filling for a fresh kick. - Use spicy diced tomatoes instead of regular ones. - Sprinkle red pepper flakes on top before baking. - You can also serve with hot sauce for an extra boost. Yes, you can easily make a vegetarian version. Here’s how: - Replace the ground turkey or beef with extra beans or lentils. - Use vegetable broth instead of meat broth if needed. - Ensure your cheese is vegetarian, or use a vegan cheese alternative. These swaps keep the flavor while making it meat-free. This blog post shared a simple and delicious stuffed bell pepper casserole recipe. We covered the key ingredients, from bell peppers to black beans, and provided step-by-step cooking instructions. I shared tips to boost flavor and suggested ingredient swaps for different diets. Remember, you can store leftovers or freeze the casserole for later use. Enjoy creating your own twist on this dish. With all the options, make it your own and savor every bite!

Stuffed Bell Pepper Casserole

Discover the deliciousness of Stuffed Bell Pepper Casserole with this easy recipe! Combining ground turkey or beef, quinoa, black beans, and colorful bell peppers, it's a wholesome meal that the whole family will love. Topped with melty cheese and fresh herbs, this dish is not only flavorful but also visually appealing. Click to explore the full recipe and elevate your dinner with this comforting casserole!
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Ingredients
  

4 large bell peppers (any color), diced

1 lb ground turkey or beef

1 cup quinoa or rice, cooked

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 can (15 oz) diced tomatoes with green chilies

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, cook the ground turkey or beef until browned and cooked through, breaking it apart with a spatula. Drain any excess fat.

      Add the diced bell peppers to the skillet and sauté for 5 minutes until they begin to soften.

        Stir in the cooked quinoa or rice, black beans, corn, diced tomatoes (with their juices), cumin, smoked paprika, garlic powder, salt, and pepper. Mix everything until well combined and heated through.

          Transfer the mixture into a large casserole dish and spread it evenly.

            Sprinkle the shredded cheese generously over the top of the casserole.

              Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

                Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Once done, let it cool for a few minutes before serving. Garnish with fresh cilantro or parsley.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Serve in the casserole dish with a side salad, and sprinkle extra cheese and fresh herbs on top for visual appeal.