Stuffed Pepper Casserole

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Yellow Onion
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  Italian seasoning(15g)
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  Cumin, Ground(10g)
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  1 teaspoon kosher salt
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  1/2 teaspoon ground pepper
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  Garlic(15g)
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  Spinach(340g)
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  Bell Pepper
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  Bell Pepper
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  2 cups water
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  Canned Diced Tomatoes
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  Tomato Sauce
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Brown Rice(240g)
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  Cheddar Cheese(120g)
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  Cheese, Pepper Jack(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
2. 2Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
3. 3Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
4. 4Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
5. 5Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.