Cheesy Stuffed Pepper Rice Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 tablespoons extra virgin olive oil
02 - 500 grams ground turkey or ground chicken or lean ground beef
03 - 1 large yellow onion, finely diced
04 - 3 teaspoons Italian seasoning
05 - 1 teaspoon ground cumin
06 - 1.5 teaspoons kosher salt
07 - 0.5 teaspoon freshly ground black pepper
08 - 4 cloves garlic, minced
09 - 200 grams frozen chopped spinach, thawed and squeezed dry
10 - 2 medium red bell peppers, diced
11 - 2 medium green bell peppers, diced
12 - 375 milliliters water
13 - 400 grams canned fire roasted diced tomatoes with juices
14 - 250 milliliters no salt added tomato sauce
15 - 2 teaspoons Worcestershire sauce
16 - 200 grams uncooked brown rice
17 - 120 grams shredded cheddar cheese
18 - 80 grams shredded pepper jack, Monterey Jack or mozzarella cheese

→ For Serving

19 - Fresh cilantro or parsley, coarsely chopped
20 - Greek yogurt, for garnish

# Instructions:

01 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add ground meat and diced onion. Cook, breaking meat apart, for about 7 minutes until the meat is browned and onions are translucent with golden edges.
02 - Stir in Italian seasoning, ground cumin, kosher salt, black pepper, and minced garlic. Continue stirring for 1 minute until the garlic is fragrant, taking care not to brown the garlic.
03 - Add thawed chopped spinach, breaking apart any clumps with a fork. Stir in red and green bell peppers. Mix thoroughly to ensure even distribution among the aromatics.
04 - Pour in water, diced tomatoes with their juices, tomato sauce, Worcestershire sauce, and add uncooked brown rice. Stir until the rice is evenly submerged in the liquid. Increase heat to bring to a boil, then immediately reduce heat to low to maintain a gentle simmer. Cover and cook for 30 minutes.
05 - Uncover and stir the mixture well, scraping any rice from the bottom. Recover and simmer for an additional 10 to 15 minutes. Taste a spoonful of rice to ensure tenderness with a slight chew.
06 - Remove the pot from heat. Evenly sprinkle cheddar and pepper jack (or chosen cheese) over the casserole. Cover and let rest for 10 minutes to allow the cheese to melt and the casserole to thicken slightly.
07 - If a crisp golden cheese top is desired, uncover and broil under high heat for 1 or 2 minutes. Monitor closely to prevent burning; remove once cheese is bubbling and lightly golden.
08 - Spoon casserole into bowls. Top each serving with fresh cilantro or parsley and a dollop of Greek yogurt for a refreshing finish.

# Notes:

01 - Soak brown rice for 10 minutes before cooking to ensure even tenderness.
02 - Using freshly grated cheese provides a smoother melt and enhances flavor. High-quality cheese will improve the final dish.
03 - Swap ground turkey for beef or chicken as desired. For a grain-free version, use quinoa or cauliflower rice in place of brown rice.
04 - For added fiber and protein, fold in drained and rinsed black beans with the bell peppers.