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Stuffed Pepper Pasta Casserole

This Stuffed Pepper Pasta Casserole is a quick, cheesy twist on classic stuffed peppers, perfect for easy weeknight dinners and meal prep.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 4 large bell peppers diced
  • 1 pound ground turkey
  • 1 cup cooked pasta penne or rotini recommended
  • 15 ounces diced tomatoes undrained
  • 1 cup shredded mozzarella cheese
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup corn kernels fresh or frozen

Instructions

Step 1: Prepare the Pasta and Vegetables

  • Begin by cooking 1 cup of pasta according to package instructions until al dente. Drain and set aside. Meanwhile, dice 4 large bell peppers and 1 cup of onion, and mince the garlic cloves.

Step 2: Sauté the Ground Turkey and Veggies

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add 1 pound of ground turkey, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes.

Step 3: Combine Ingredients in the Skillet

  • To the cooked turkey mixture, add the diced bell peppers, 1/2 cup corn kernels, 1 can (15 ounces) of diced tomatoes with juices, 1 teaspoon Italian seasoning, and salt and pepper to taste. Pour in 1/2 cup chicken broth to keep everything moist. Stir well and let simmer for 5 minutes to meld the flavors.

Step 4: Mix in the Cooked Pasta

  • Remove the skillet from heat and stir in the cooked pasta until everything is evenly combined.

Step 5: Assemble and Bake

  • Transfer the mixture into a greased 9x13-inch baking dish. Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until the cheese is melted and bubbly.

Step 6: Serve and Enjoy

  • Let the casserole cool for a few minutes before serving. This dish pairs beautifully with a fresh green salad or crusty bread for a complete meal.

Equipment

  • Large Skillet
  • Medium Pot
  • 9x13 inch Baking Dish
  • Mixing spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Notes

  • Cook pasta just until al dente to avoid a mushy casserole after baking.
  • You can assemble the casserole a day ahead and refrigerate before baking for easy meal prep.
  • Substitute ground turkey with ground chicken, beef, or plant-based alternatives for variety.