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. 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 minutes, stirring frequently, until the turkey is browned with no pink remaining and the onion is tender.
2. 2Add the Italian seasoning, cumin, garlic, and salt and pepper to taste. Stir and cook over medium-high heat for 1 minute until the garlic is fragrant. Add the spinach and break apart any clumps with a fork until evenly distributed throughout the meat.
3. 3Stir in the bell peppers, diced tomatoes, tomato sauce, Worcestershire sauce, brown rice, and 2 cups 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 slight chew (not crunchy).
7. 7For a golden top, carefully place the uncovered pot under the broiler for 1–2 minutes, watching closely to prevent burning.
8. 8Divide evenly into 6 airtight containers while hot. Serve warm, or refrigerate for meal prep and reheat as needed.