Easy Stuffed Pepper Casserole

Stuffed Pepper Casserole

Easy Stuffed Pepper Casserole

If you like stuffed sweet peppers, you’ll love this stuffed pepper casserole.
Made with ground beef, bell pepper, rice, spices, and sticky mozzarella, this casserole is one meal the whole family is sure to love.
Not to mention, they make so many servings that you’ll have leftovers for days to come.

Ingredients:

    • 1 pound ground turkey or ground chicken or lean ground beef
    • 1 red bell pepper cored and diced
    • 1 green bell pepper cored and diced
    • 12 ounces frozen chopped spinach thawed with as much water
    • 1 cup uncooked brown rice rinsed and drained
    • 1 tablespoon extra virgin olive oil
    • 1/2 teaspoon ground pepper
    • 1 tablespoon Italian seasoning
    • 1 teaspoon kosher salt
    • 2 teaspoons ground cumin
    • 1 medium yellow onion
    • 3 cloves garlic minced (about 1 tablespoon)
    • squeezed out as possible
    • 2 cups water
    • 1 can 15-ounces fire-roasted diced tomatoes in their juices
    • 1 8-ounce can no salt added tomato sauce
    • 1 tablespoon Worcestershire sauce
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded pepper jack cheese use Monterey jack or mozzarella for a more mild flavor, or swap in additional cheddar
    • For serving: chopped fresh cilantro or parsley; Greek yogurt

Instructions:

    1. In a Dutch oven or similar deep, sturdy saucepan, heat the oil over medium-high heat. Add turkey and onions. With a wooden spoon or spatula, chop the meat into small pieces.
    2. Cook, stirring until browned and completely softened and onions are soft for about 7 minutes.
    3. Add Italian seasoning, cumin, salt, pepper, and garlic. Cook and stir until garlic is fragrant about 1 minute.
    4. Add spinach. carefully using a fork or with your fingers break up the lumps so that they are evenly distributed with the meat. Add tomatoes, Worcestershire tomato sauce, red and green peppers, water, and rice. Stir until evenly mixed.
    5. Bring the mixture to a boil, then reduce the heat until it thickens. Cover the pot and let it cook for around 30 minutes. Uncover and stir, scraping off any rice that has started to stick.. Prepare and let it boil until the rice is cooked for an additional 10 to 15 minutes.
    6. Remove pot from heat. Uncover and move. Taste and adjust seasonings to taste. Don’t worry if it’s still a little runny. It will thicken and the liquid will absorb more when it sits.
    7. Sprinkle cheese over it, and then restore its texture.
    8. Leave it off the heat for about 10 minutes, until the cheese has melted and the rice is soft (there will still be a bit of chewiness, which is normal for brown rice, but it shouldn’t be crunchy).
    9. Place the dish, uncovered, under the grill If you’d like the top to be golden, for a minute or two (watching carefully to ensure the top doesn’t burn). Serve warm and sprinkled with parsley or fresh coriander.

Notes:
for storage Place the remaining casserole in an airtight storage container into the refrigerator for up to 4 days.

Enjoy!

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