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I absolutely love to make stuffed peppers in the fall and winter…it’s one of my favorite comfort foods! But during a busy work week, I’d much rather throw together a casserole that takes a fraction of the time. Enter my Unstuffed Pepper Casserole! I originally came across a similar recipeΒ on Pinterest, but wanted to find a way to make it my own and incorporate ground turkey instead of beef. I came up with the equation below and I’ve made it countless times…it always hits the spot!

What you’ll need:

  • blog_unstuffed pepper casserole 120 oz. lean ground turkey
  • 1 bag brown rice
  • 2-3 green bell peppers (I like to go the easy route and grab two containers of pre-chopped peppers from the store!)
  • 1 large onion, chopped (or 1 pre-chopped container)
  • 1 jar pasta sauce (I usually opt for the heart-healthy version)
  • 1 tbsp. minced garlic
  • 1 tsp. oregano
  • 1 tsp. basil
  • salt and pepper

1) Preheat your oven to 350 degrees. Start by adding your ground turkey, green peppers and onions to a large skillet. Cook over medium-high heat until the turkey is cooked through. Drain. Add in the minced garlic and cook another 3-5 minutes.

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2) Stir in your pasta sauce and cooked brown rice.

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3) Spray an 8 x 12 casserole dish (9 x 13 would work, too!) and transfer your unstuffed pepper mixture to the dish.Β Cover with part-skim mozzarella cheese and bake for 20 minutes.

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YUM! Healthy and delicious…and you’ll have some leftovers for lunch the next day.

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