One Pan Stuffed Pepper Casserole Food

STUFFED PEPPER CASSEROLE

Steps:

• In 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.
• Add 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.
• Bring 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.
• Remove 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.
• Let 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.

ONE-POT STUFFED PEPPER DINNER

Steps:

• In a Dutch oven, cook and crumble beef with green peppers and garlic over medium-high heat until no longer pink and peppers are tender, 5-7 minutes; drain., Stir in tomatoes, water, tomato paste, cheese and pepper; bring to a boil. Stir in rice; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with additional cheese.

ONE PAN STUFFED PEPPER CASSEROLE RECIPE

Steps:

• In a large saucepan over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through; drain excess grease.
• Add diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
• Reduce heat to medium and stir in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
• Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
• When rice is tender, sprinkle with shredded cheese.
• Serve immediately from the pan.