Stuffed Peppers Casserole - MatthewFloyd/Cookbook GitHub Wiki

Ingredients:

• 2 T Olive oil
• 1 Red Bell Pepper, sliced thin
• 1 Green Bell Pepper, sliced thin
• 1 Yellow Bell Pepper, sliced thin
• 1 large Onion, chopped
• 3 cloves Garlic, minced
• 1 lb. Ground Turkey
• 6 oz. Tomato paste
• 14 oz. Petite diced tomatoes
• 1 cup Beef stock
• 2 cups White rice, cooked
• 2 cups Mozzarella cheese, hand shredded
• 1 T Garlic salt
• 2 T Italian seasoning
• Pepper to taste

Directions:

Preheat oven to 375°. In a large skillet, heat the oil over medium high heat and add the ground turkey and break it into small pieces. Season with garlic salt, pepper and Italian seasoning while cooking. Once the ground turkey has browned, drain the fat and remove from skillet and set aside in a bowl. Add oil to skillet and saute the sliced peppers and onion over medium heat. Season with garlic salt, pepper and Italian seasoning. Add the ground turkey to the skillet and mix.

Stir in the minced garlic and tomato paste for 1-2 minutes. Then, stir in the tomatoes and beef stock. Add the cooked white rice and re-season everything with a little more garlic salt, pepper, and Italian seasoning. Stir to combine.

Add the mixture to a greased, 9x12 baking dish and smooth it out so that it's flat and even. Sprinkle the top with shredded mozzarella cheese. Place the baking dish into the center rack of the oven, uncovered, for 20-25 minutes or until the cheese is melted and the sides are hot and bubbly. Finally, let it rest for 5-10 minutes and enjoy.