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Ground Turkey Stuffed Peppers Casserole

A comforting casserole packed with seasoned ground turkey, colorful bell peppers, and gooey mozzarella - perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Casserole Ingredients
  • 2 lb ground turkey An 85/15 blend for the best flavor and moisture.
  • 1 cup yellow onion, diced Freshly chopped for optimal sweetness.
  • 5 pieces bell peppers, cut into 1-inch pieces Use a colorful mix for visual appeal.
  • 3 cloves garlic, minced The more garlic, the merrier!
  • 15 oz diced tomatoes Canned tomatoes work great—look for no salt added.
  • 24 oz marinara sauce Homemade or store-bought; look for one with minimal ingredients.
  • 1.5 tbsp Italian seasoning Makes everything taste like a warm hug.
  • 2 tsp garlic powder
  • 1.25 tsp salt
  • 1 tsp black pepper
  • 0.25 tsp red pepper flakes For a gentle kick; adjust to your liking.
  • 3 cups spinach, loosely packed Fresh is best, but frozen works too!
  • 1 cup rice, cooked and cooled slightly I use brown rice for added texture.
  • 2 cups mozzarella, freshly shredded Always go for block cheese to shred yourself for better melt.
  • Parsley for garnish Optional, but adds a lovely freshness.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Dice the onion, mince the garlic, chop the bell peppers, and loosely pack the spinach.
Cooking
  1. In a large skillet over medium-high heat, cook the ground turkey and diced onion together, stirring frequently until the turkey is browned (about 6-8 minutes).
  2. Add the chopped bell peppers and minced garlic to the skillet. Cook for an additional 3-4 minutes, until the peppers start to soften.
  3. Stir in the diced tomatoes, marinara sauce, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes.
  4. Mix in the spinach and cook until it wilts down (about 2-3 minutes).
  5. Remove from heat and fold in the cooled rice, ensuring everything is evenly mixed.
  6. Pour the mixture into a large baking dish and top off with freshly shredded mozzarella cheese.
  7. Bake in the oven for 20-30 minutes, until the cheese is melted and bubbly, and starting to turn golden brown.
  8. Let it rest for 2-3 minutes before garnishing with parsley and serving hot.

Notes

Make sure not to pack the spinach too tightly or overcook the vegetables—aim for that perfect tender-crisp texture. Store in an airtight container in the fridge for up to 5 days; it also freezes well for up to 3 months.