This easy stuffed pepper casserole takes classic stuffed pepper ingredients like rice, ground beef, tomatoes and cheese and turns them into one healthy meal!
*Ingredients :
° 1 tsp extra virgin oil-olive
° 1 pound ground turkey, chicken, or lean ground beef
° 1 medium size onion
° 1 tablespoon Italian seasoning
° 2 teaspoons ground cumin
° 1 teaspoon kosher salt
° 1/2 teaspoon ground pepper
° 3 mince garlic clove (about 1 tablespoon)
° 12 ounces frozen chopped spinach, thawed with as much water as possible
° 1 red bell pepper, de-seeded and cut into cubes
° 1 green bell pepper, seeded and cut into cubes
° 2 cups of water
° 1 15-oz can tomatoes in juices
° 1 8 oz can not add salt tomato sauce
° 1 tsp sauce
° 1 cup uncooked brown rice, washed and drained
° 1/2 c cheddar cheese
° 1/2 cup grated pepper jack cheese using Monterey Jack or mozzarella for a milder flavor; Or substitute with extra cheddar cheese
To serve: fresh chopped coriander or parsley. Greek Yogurt
* Directions :
In a Dutch oven or similar deep, sturdy saucepan, heat the oil over medium heat. Add turkey and onions. With a wooden spoon or spatula, chop the meat into small pieces. Cook, stirring, until browned and completely cooked through and onions are tender, about 7 minutes.
Add Italian seasoning, cumin, salt, pepper and garlic. Stir and cook until garlic is fragrant, about 1 minute. Add spinach. Using a fork (or very carefully with your fingers) break up the lumps so that they are evenly distributed with the meat. Add red and green peppers, water, tomatoes, Worcestershire tomato sauce, and rice. Stir until evenly mixed.
Bring mix to boil, & reduce heat to simmer. Cover the bowl and leave it for 30 minutes. Uncover and stir, scraping off any rice that has started to stick. Prepare and let simmer until rice is soft, about 10 to 15 more minutes.
Remove pot from heat. Uncover and move. Don't worry if it's still a little runny. Sprinkle cheese over it, then restore its texture.
Leave it off the heat for about 10 minutes, until the cheese has melted and the rice is soft (there will still be a little chewy left, which is normal for brown rice, but it shouldn't be crunchy). If you'd like the top to be golden, place the dish, uncovered, under the grill for a minute or two (watching carefully to ensure the top doesn't burn). Serve warm and sprinkled with fresh coriander or parsley.
Enjoy !
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