Why I Love This Recipe

Stuffed peppers are always a good idea…until it’s time to actually stuff them. That’s exactly why I love this recipe. You get all the same cozy, comforting flavors in one easy casserole without any of the extra work. It’s hearty, cheesy, and comes together in one pan, making it the perfect dinner for busy nights when you want something simple that everyone will happily dig into.

Enjoying The Leftovers

This casserole only gets better as it sits, making leftovers just as comforting the next day.

Storing

Let the casserole cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days or freeze individual portions for up to 3 months.

Reheating

Warm leftovers in the microwave or cover and bake at 350°F until heated through. If you’re reheating from frozen, thaw overnight in the refrigerator first for the best texture.

A pot of cooked ground Italian chicken, bell peppers & onion in a tomato chicken stock base. Topped with fresh parsley.
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Unstuffed Pepper Casserole

Skip the extra work and make this Unstuffed Pepper Casserole instead. It has everything you love about classic stuffed peppers, all baked together into one cheesy, hearty dinner that's perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
US M
Servings 6

Ingredients

  • 1 lb ground Italian chicken
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small yellow onion, diced
  • 1 tbsp minced garlic
  • 1 cup rice, rinsed
  • 1, 14 oz can diced tomatoes
  • 1, 8 oz can tomato sauce
  • 1 cup chicken stock
  • 1 tbsp Italian seasoning
  • 1 tbsp avocado oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1-2 cups shredded cheddar cheese
  • Fresh parsley, optional for garnish
US – M

Instructions

  • Heat a large oven-safe pot or skillet over medium heat and add the avocado oil. Once hot, add the ground chicken and cook for 5-7 minutes, breaking it apart as it cooks, until it's fully browned.
  • While the chicken cooks, dice the bell peppers and onion. Add them to the pot and sauté for 3-4 minutes, or until they begin to soften.
  • Stir in the garlic and uncooked rice, mixing well so everything is evenly combined. Cook for another 1-2 minutes to lightly toast the rice.
  • Add the tomato sauce, diced tomatoes, chicken stock, and seasonings. Stir well, bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • While the rice finishes cooking, preheat your oven to 400°F.
  • Once the rice is cooked, give everything a good stir and sprinkle the shredded cheddar cheese evenly over the top.
  • Transfer the pot to the oven and bake for 3-4 minutes, or until the cheese has melted. For a golden, bubbly top, broil for the last 1-2 minutes, watching closely.
  • Garnish with fresh parsley and serve warm.

Equipment

dutch oven
cutting board
measuring cups

Nutrition Per Serving

Calories: 373kcal | Carbohydrates: 37g | Protein: 23g | Fat: 16g | Fiber: 3g