Easy Stuffed Pepper Casserole (Print Version)
# Ingredients:
→ Main
01 -
15 milliliters extra virgin olive oil
02 -
450 grams ground turkey, ground chicken, or lean ground beef
03 -
1 medium yellow onion, finely chopped
04 -
1 tablespoon Italian seasoning
05 -
2 teaspoons ground cumin
06 -
1 teaspoon kosher salt
07 -
0.5 teaspoon ground black pepper
08 -
3 garlic cloves, minced (about 1 tablespoon)
09 -
340 grams frozen chopped spinach, thawed and well drained
10 -
1 red bell pepper, cored and diced
11 -
1 green bell pepper, cored and diced
12 -
480 milliliters water
13 -
425 grams canned fire roasted diced tomatoes with juices
14 -
227 grams canned no salt added tomato sauce
15 -
1 tablespoon Worcestershire sauce
16 -
185 grams uncooked brown rice, rinsed and drained
→ Cheese Topping
17 -
60 grams shredded cheddar cheese
18 -
60 grams shredded pepper jack cheese (or Monterey Jack/Mozzarella for milder flavor; or additional cheddar)
→ To Serve
19 -
Chopped fresh cilantro or parsley
20 -
Greek yogurt (optional, for garnish)
# Instructions:
01 -
In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add ground meat and chopped onion. Use a wooden spoon or spatula to break the meat into small pieces and cook until browned and cooked through, and the onion is tender, about 7 minutes.
02 -
Add Italian seasoning, ground cumin, kosher salt, black pepper, and minced garlic. Stir and cook until the garlic is fragrant, about 1 minute.
03 -
Mix in the thawed and drained spinach, breaking apart any clumps to evenly distribute. Add red and green bell peppers, water, fire roasted diced tomatoes with juices, tomato sauce, Worcestershire sauce, and rinsed brown rice. Stir well to combine all ingredients.
04 -
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Uncover, stir to release any rice beginning to stick to the base, re-cover, and simmer for an additional 10 to 15 minutes until the rice is tender.
05 -
Remove pot from heat and uncover. Taste and adjust seasoning if necessary. Expect the mixture to look slightly liquid; the rice will absorb more as it rests. Scatter the shredded cheeses evenly over the surface, then cover the pot.
06 -
Allow the casserole to sit off the heat, covered, for 10 minutes, until the cheese is melted and rice is fully tender. For a golden top, uncover and briefly broil for 1–2 minutes, watching carefully to prevent burning. Serve warm, garnished with fresh cilantro or parsley and a dollop of Greek yogurt, if desired.
# Notes:
01 -
For best texture, use fully thawed spinach with all excess water squeezed out to avoid a watery final dish.
02 -
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
03 -
Brown rice will retain a slight chew even when cooked through.