Stuffed Pepper Casserole

Beware of pulling the stuffed pepper casserole out of the oven in polite company. You can hover over the stove like I did, grab the cheesy topping right out of the casserole, then pop back in for seconds. It’s that kind of casserole – hard to resist!

Essentially, this casserole is deconstructed stuffed peppers. It’s got all the same elements, from onions and peppers to a cheesy topping that’s just made in a large skillet. Think of it as the more casual cousin of stuffed peppers, arguably easier to make, a little cozier and tastier.

How to make a stuffed pepper casserole

Stuffed Pepper Casserole starts on the stovetop with onions, garlic, mushrooms, and ground turkey and turkey sausage. From there, add a bunch of chopped peppers, tomatoes, kale, and farro.

After a few quick stirs with a spoon and a few cups of broth, the casserole is ready for the oven. Cover tightly and bake for about an hour – the farro and veggies will absorb the broth and become tender.

Is Farro gluten free?

Farro is not a gluten-free grain. It is a member of the wheat family like barley. For people looking to make this gluten free, here’s a simple solution: Use brown rice instead of spelled. If you do, cut the broth to 2 3/4 cups and check if the casserole is ready after 45 minutes. The rice probably cooks faster than farro.

Is this casserole healthy?

make it vegetarian

While this isn’t a vegetarian dish, it only takes a few simple tweaks to get there. Here’s how:

• Use a pound of Beyond Meat or Impossible Burger in place of ground turkey and turkey sausage. Reduce the salt by 1/2 teaspoon since both products are salted. If necessary, you can add more salt at the table.
• Add additional spices since you won’t have the flavor of the turkey sausage, including 1/4 teaspoon red pepper flakes, 1 teaspoon dry Italian seasoning, and 1/4 teaspoon ground fennel.

This casserole is adaptable

Like so many casseroles, this one is adaptable. Feel free to customize based on what you have on hand. Above are suggestions on how to make it vegetarian or gluten-free (or both!). Here are a few other ideas:

• Change the leafy greens. Instead of kale, you can use chard, collard greens, spinach, or beet greens.
• Make it spicier by adding a pinch of cayenne pepper or a few pinches of red pepper flakes.
• Instead of sharp cheddar, use grated gruyere, pepper jack, mozzarella, smoked gouda, provolone, or another melt-in-your-mouth cheese.
• Instead of farro, use barley, brown rice, sorghum, spelt, or other chewy whole grains. Note that the amount of broth and cooking time may vary depending on the grain.
• Replace up to half of the peppers with another type of mild pepper like Poblanos or Anaheim. Aim for about 3 cups of peppers total.
• Place the finished casserole under a broiler for a few minutes to brown the cheese just before serving.

When to serve this casserole

Think of this cozy casserole like any other home cooking. It’s a great family meal any day of the week, especially since you can make it ahead of time. Any leftovers can be packed up and taken to work (leftovers warm up quickly in the microwave).

It’s also just “fancy” enough for company, so top it up with a large salad and a warm baguette. Alternatively, you can put foil over it and bring it with you to your next potluck.

serving suggestions

Stuffed pepper casserole is a complete meal and makes perfectly satisfying on its own. Dress up your table with a warm baguette (great for soaking up pan juices) and a crunchy salad.

Other great ideas? Fry the sweet potatoes until tender, divide them and spoon the casserole directly on top. You can also use it as a sandwich filling along the lines of a sloppy joe.

How to plan ahead

Here are two make-ahead options for this casserole:

• Prepare all vegetables up to a day ahead and store in covered containers in the refrigerator. This includes chopping onion, garlic, peppers, mushrooms and kale.
• Make the casserole from start to finish (without adding the cheese) up to a day in advance. Cover and store in the fridge – it tastes just as good the next day. When it’s mealtime, reheat the casserole in a 350°F oven until warmed through. Add the cheese and serve.

store leftovers

Transfer leftovers to a storage container with a lid (or cover with plastic wrap) and refrigerate for up to 4 days.

You can also freeze leftovers: once the casserole has cooled completely, transfer it to a freezer-safe container, cover the surface with plastic wrap and put the lid on. Well wrapped, it can be frozen for up to 3 months.

Lots of ways to stuff peppers

• Vegetarian stuffed paprika
• Kofta-style stuffed peppers with yogurt mint sauce
• Stuffed Peppers with Cajun Seasoning in the Pressure Cooker
• Stuffed Peppers with Cheesy Quinoa and Black Beans
• Chicken Fajita Stuffed Poblano Peppers