Stuffed Pepper Explosion Casserole

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 2 Bell peppers
  • 1/2 cup Onion
  • 1 tbsp Oregano
  • 1 14 oz can Tomato

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1 tsp Garlic salt
  • 1/4 tsp Red pepper flakes
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 cups Cheddar

Found on whoneedsacape.com

Ingredients

• 2 T olive oil
• 1 lb ground turkey (or ground beef)
• 1/2 cup onion, chopped
• 2 bell peppers, chopped
• 3 cups cooked rice (any variety)
• 1 14 oz can diced tomato (any variety)
• 2 cups shredded cheddar, divided
• 1 T oregano
• 1 t garlic salt
• 1/4 t red pepper flakes (optional)
• Salt & pepper to taste

Directions

• Preheat oven to 375 degrees.
• In medium pan saute onion in olive oil, until translucent.
• Add ground turkey and cook thoroughly, approximately 10 minutes. Drain any fat that is in pan.
• Add bell pepper to pan, turn heat to medium and cover, stirring occasionally.
• When pepper has softened, add spices, tomatoes and salt/pepper to taste. Continue cooking a couple additional minutes to blend flavors.
• In large bowl combine: turkey & veggie mixture, rice and 1 1/2 cups cheese, mix thoroughly.
• Spoon into greased 9 x 13 casserole dish, covering with foil.
• Cook 25 minutes. Remove from oven, remove foil carefully and add remaining 1/2 cup of shredded cheese.
• Place back into oven to broil 2-3 minutes to gently crisp cheese.
• Serves 6.