Stuffed Pepper Casserole

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  1 tbsp Olive oil

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

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  1 lbs Ground Turkey, 99% Lean

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

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  1 Yellow Onion(110g)
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  1 tbsp Italian seasoning
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  2 tsp Cumin, Ground
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground pepper
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  3 Garlic(9g)
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  12 oz Spinach
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  1 Bell Pepper(119g)
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  2 cup 2 cups water
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  1 can Canned Diced Tomatoes
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  8 oz Tomato Sauce
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  1 tbsp Worcestershire Sauce

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

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  1 cup Brown Rice
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  0.5 cup Cheddar Cheese
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  0.5 cup Cheese, Pepper Jack

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

Instructions

1. 1Heat the olive oil in a large Dutch oven or deep pot over medium-high heat. Add the ground turkey and onion, breaking the meat into small pieces with a wooden spoon. Cook 7–8 minutes, stirring frequently, until the turkey is no longer pink and the onion is tender.
2. 2Add the Italian seasoning, cumin, fresh garlic, kosher salt, and ground pepper. Stir and cook over medium-high heat for 1 minute until fragrant. Add the fresh spinach and break apart any clumps with a fork until evenly distributed throughout the meat.
3. 3Stir in the bell peppers, canned diced tomatoes, tomato sauce, Worcestershire sauce, brown rice, and water. Stir until evenly combined, then bring to a boil over medium-high heat.
4. 4Reduce heat to medium-low, cover, and simmer for 30 minutes. Uncover, stir, and scrape up any rice sticking to the bottom. Cover and continue simmering 10–15 minutes until the rice is tender and most liquid is absorbed.
5. 5Remove from heat and uncover. Taste and adjust seasoning as needed. Sprinkle the shredded cheddar and pepper jack cheese evenly over the top, then cover the pot.
6. 6Let sit off heat for 10 minutes until the cheese is fully melted and the rice is tender with a slight chew.
7. 7For a golden top, carefully place the uncovered pot under the broiler 4–6 inches from the heat for 1–2 minutes, watching closely until the cheese is lightly browned.
8. 8Divide evenly into 6 airtight containers while hot. Refrigerate for meal prep and reheat covered in the microwave or oven until warmed through.