Stuffed Pepper Casserole
Ingredients
The casserole
-
1
tablespoon
extra virgin olive oil
-
1
pound
ground turkey or ground chicken or lean ground beef
-
1
medium
yellow onion
-
1
tablespoon
Italian seasoning
-
2
teaspoons
ground cumin
-
1
teaspoon
kosher salt
-
½
teaspoon
ground pepper
-
3
cloves
garlic, minced
-
12
ounces
frozen chopped spinach, thawed
-
1
red
bell pepper, cored and diced
-
1
green
bell pepper, cored and diced
-
2
cups
water
-
1
can
15-ounce fire roasted diced tomatoes in their juices
-
1
8-ounce can
no salt added tomato sauce
-
1
tablespoon
Worcestershire sauce
-
1
cup
uncooked brown rice, rinsed and drained
-
½
cup
shredded cheddar cheese
-
½
cup
shredded pepper jack cheese
Toppings
-
to taste
chopped fresh cilantro or parsley
-
to taste
Greek yogurt
Instructions
- Heat oil in a Dutch oven over medium-high heat, then add turkey and onion, cooking until browned.
- Stir in Italian seasoning, cumin, salt, pepper, and garlic, and cook until fragrant.
- Add spinach, breaking it apart, then stir in bell peppers, water, tomatoes, tomato sauce, Worcestershire sauce, and rice.
- Bring to a boil, reduce heat to a simmer, cover, and cook for 30 minutes.
- Uncover, stir, and continue to simmer until rice is tender, about 10 to 15 minutes.
- Remove from heat, stir, and adjust seasoning if needed.
- Sprinkle cheese on top, cover, and let sit until cheese is melted.
- Serve warm, topped with cilantro or parsley.
Nutrition Facts (estimated)
Servings
6
Calories
263
Total fat
8g
Total carbohydrates
21g
Total protein
27g
Sodium
20mg
Cholesterol
60mg
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