This is just like Stuffed Peppers, but a little bit quicker! And I feel like it was easier to get a better protein-to-pepper ratio :)
A QUICK NOTE
This is a generous batch with 3 pounds of ground meat and 3 cups of uncooked brown rice, so it is useful for meal prep and freezing extras. We like pepper jack on the adult servings and cheddar for the kids.
COOK TIME
About 40–45 minutes for the rice, plus 10 minutes to rest
INGREDIENTS
1 tablespoon extra-virgin olive oil
3 pounds ground turkey, ground chicken, or lean ground beef
1 medium yellow onion, diced
3 tablespoons Italian seasoning
6 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
9 garlic cloves, minced
About 4 heaping cups fresh spinach
3 red bell peppers, diced
2 cups water
2 (15-ounce) cans fire-roasted diced tomatoes with their juices
1 (8-ounce) can no-salt-added tomato sauce
3 tablespoons Worcestershire sauce
3 cups uncooked brown rice, rinsed and drained
1½ cups shredded cheddar cheese, plus more for serving
½ cup shredded pepper jack cheese, plus more for serving
Chopped fresh cilantro or parsley, for serving
DIRECTIONS
1. Heat the olive oil in a Dutch oven or another deep, sturdy pot over medium-high heat. A Ninja Foodi on sauté mode works too.
2. Add the ground meat and onion. Break the meat into small pieces and cook, stirring, until the meat is fully cooked and the onion is tender, about 7 minutes.
3. Add the Italian seasoning, cumin, salt, pepper, and garlic. Cook for about 1 minute, until fragrant. Stir in the spinach.
4. Add the bell peppers, water, tomatoes with their juices, tomato sauce, Worcestershire sauce, and rice. Stir to combine.
5. Bring to a boil, then reduce to a simmer. Cover and cook for 30 minutes. Uncover and stir, scraping up any rice sticking to the pot. Cover again if needed and simmer for another 10–15 minutes, until the rice is tender.
6. Remove from the heat and stir. Most of the liquid should be absorbed; any extra will continue to thicken as the casserole rests. Taste and adjust the seasoning.
7. Stir in the cheddar and pepper jack. Let stand off the heat for about 10 minutes, covering again if needed, until the cheese melts and the rice is tender. Serve with cilantro or parsley and extra cheese.
Her second helping :)
