Stuffed Pepper Casserole recipe

Instructions:

1. Brown the meat: In a large, non-stick skillet or pan, cook the extra-lean ground turkey or lean ground beef over medium-high heat, breaking it up with a spoon, until browned. Drain any excess fat if necessary (though with extra-lean, there should be very little!).
2. Stir in the chopped onion and bell peppers. Cook for 5-10 minutes, stirring occasionally, until they start to soften.
3. Add the minced garlic to the pan and cook for just 1-2 minutes until fragrant. Don’t let it brown!
4. Simmer time: Stir in the Worcestershire sauce, beef broth, diced tomatoes, Italian seasoning, salt, and pepper.
5. If using brown rice, add it now. Bring the mixture to a boil.
6. Cook the rice: Reduce the heat to a simmer, cover the pan, and cook for about 20 minutes (or until the brown rice is tender), stirring halfway through. If you’re using cauliflower rice, you’ll add this in the next step.
7. If using cauliflower rice, stir it in now and cook for 5-7 minutes, uncovered, until tender and most of the liquid has absorbed.
8. Remove the pan from the heat. Stir in half of the shredded reduced-fat cheese until it’s melted and thoroughly combined with the meat and rice mixture.
9. Sprinkle the remaining reduced-fat cheese evenly over the top of the casserole. Put the lid back on the pan for a few minutes to let the cheese melt. Alternatively, if your pan is oven-safe, you can pop it under a hot grill (broiler) for a minute or two until the cheese is bubbling and golden.
10. Serve: Dish up immediately and enjoy your delicious, comforting Stuffed Pepper Casserole!