Stuffed Pepper Casserole
Level up your comfort food game by transforming the classic elements of a stuffed pepper—like rice, ground meat, and bell peppers—into an easy yet wholesome one-pot casserole dish.
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Servings: 6
Ingredients
- 1 tbsp of extra virgin olive oil
- 1 lb of ground turkey chicken, or lean ground beef
- 1 medium-sized yellow onion chopped
- 1 tbsp of Italian seasoning
- 2 tsp of ground cumin
- 1 tsp of kosher salt
- 1/2 tsp of black pepper
- 1 tbsp of minced garlic approximately 3 cloves
- 12 oz of frozen chopped spinach thawed and drained
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups of water
- 1 15-oz can of fire-roasted diced tomatoes, undrained
- 1 8-oz can of no-salt-added tomato sauce
- 1 tbsp of Worcestershire sauce
- 1 cup of uncooked brown rice rinsed
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of shredded pepper jack cheese or opt for Monterey Jack or mozzarella for a milder kick
- For garnish
- Fresh cilantro or parsley and a dollop of Greek yogurt
Instructions
- Preparation: Take a Dutch oven or any large, deep pot and heat olive oil over a medium-high flame.
- Meat & Onion Sauté: Add in the ground meat and chopped onion. Employing a wooden spoon, fragment the meat into small crumbles. Sauté until the meat browns and the onions become tender—this usually takes about 7 minutes.
- Seasoning: Sprinkle in Italian seasoning, cumin, salt, black pepper, and minced garlic. Stir for about a minute until the mixture releases an aromatic allure.
- Spinach Incorporation: Introduce the drained spinach to the pot. Use a fork to disperse the spinach evenly among the meat.
- The Grand Mix: Add diced bell peppers, water, fire-roasted tomatoes, tomato sauce, Worcestershire sauce, and rinsed brown rice. Give it a good stir to combine all the ingredients.
- Simmer & Cook: Bring the pot to a boil, then lower the heat and cover. Simmer for 30 minutes. Take off the lid, stir to prevent sticking, and cook for another 10-15 minutes until the rice is tender.
- Cheesy Finish: Remove from heat, taste for seasoning adjustments, and sprinkle a generous layer of cheddar and pepper jack cheese on top. Cover and let it sit for 10 minutes to allow the cheese to melt and flavors to marry.
Notes
- Refrigerate: Store any leftovers in an airtight container for up to 4 days.
- Reheat: Warm it up in a Dutch oven on medium-low or use a microwave.
- Freeze: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
