Stuffed Pepper Casserole
Ingredients:
- 1 pound extra-lean ground turkey or lean ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 (15 oz) can low-sodium beef broth
- 1 (15 oz) can diced tomatoes (no sugar added)
- 1 cup uncooked brown rice (or cauliflower rice for fewer points)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup reduced-fat Mozzarella cheese, shredded
- 3/4 cup reduced-fat cheddar cheese, shredded
Instructions:
- In a large skillet, cook the extra-lean ground turkey or lean ground beef, breaking it apart. Once it’s mostly cooked, add in the onions and bell peppers, and cook for 5-10 minutes until they start to soften.
- Add the garlic to the meat mixture and cook for a minute or two, just until you can start to smell it.
- Stir in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
- Cover and reduce the heat to a simmer. Cook for about 20 minutes, stirring halfway through.
- Once the rice is tender (or cauliflower rice is cooked), stir in about half of the reduced-fat cheese until it’s melted and incorporated with the meat and rice.
- Sprinkle the remaining reduced-fat cheese over the top, put the lid back on the pan, and let the cheese melt. If your pan is oven-safe, you can put it under the broiler to melt the cheese faster.
- Remove from the heat and serve immediately.
