We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Stuffed Pepper Cassorole
Stuffed Pepper Cassorole

Stuffed Pepper Cassorole
Stuffed Pepper Cassorole
Source
Ingredients:
1
Servings
  • 1
    tbsp
     extra virgin olive oil
  • 1
    lb
     ground turkey or ground chicken or lean ground beef
  • 1
    item
     medium yellow onion
  • 1
    tbsp
     italian seasoning
  • 2
    tsp
     ground cumin
  • 1
    tsp
     kosher salt
  • 0.5
    tsp
     ground pepper
  • 3
    clove
     minced garlic (about 1 tablespoon)
  • 12
    oz
     frozen chopped spinach, thawed with as much water as possible
  • 1
    item
     red bell pepper, seeds removed and chopped
  • 1
    item
     green pepper, seeded and chopped
  • 2
    item
     glasses of water
  • 1
    item
     15-ounce can diced fire-roasted tomatoes, in their own juices
  • 1
    item
     8-ounce can no-salt added tomato sauce
  • 1
    tbsp
     worcestershire sauce
  • 120
    ml
     grated cheddar cheese
  • 120
    ml
     shredded pepper jack cheese, use monterey jack or mozzarella for a milder flavor; or replace with additional cheddar cheese
Stuffed Pepper Cassorole
Instructions:
  1. In a Dutch oven or similar deep, sturdy pot, heat the oil over medium-high. Add turkey and onion. Break the meat into small pieces using a wooden spoon or spatula. Cook and stir until fully browned and onions are softened, about 7 minutes.
  2. Add Italian seasoning, cumin, salt, pepper and garlic. Stir and cook until the garlic smell disappears, about 1 minute. Add spinach. Break up any lumps with a fork so they are fairly evenly distributed throughout the meat. Add red and green peppers, water, tomatoes, tomato sauce, Worcestershire. Stir to combine evenly.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer. Cover the pot and let it cook for 30 minutes.
  4. Remove the pot from the stove. Open the lid and mix. Taste and adjust seasoning as desired. Don’t worry if it’s still a rash. It will continue to thicken and the liquid will be absorbed further as it sits. Sprinkle the cheese on top, then assemble.
  5. Leave it on the fire for 10 minutes until the cheese melts. If you want the top to be golden, place the dish, uncovered, under the broiler for a minute or two. Serve hot by sprinkling fresh coriander or parsley on top.
  • 1
    tbsp
     extra virgin olive oil
  • 1
    lb
     ground turkey or ground chicken or lean ground beef
  • 1
    item
     medium yellow onion
  • 1
    tbsp
     italian seasoning
  • 2
    tsp
     ground cumin
  • 1
    tsp
     kosher salt
  • 0.5
    tsp
     ground pepper
  • 3
    clove
     minced garlic (about 1 tablespoon)
  • 12
    oz
     frozen chopped spinach, thawed with as much water as possible
  • 1
    item
     red bell pepper, seeds removed and chopped
  • 1
    item
     green pepper, seeded and chopped
  • 2
    item
     glasses of water
  • 1
    item
     15-ounce can diced fire-roasted tomatoes, in their own juices
  • 1
    item
     8-ounce can no-salt added tomato sauce
  • 1
    tbsp
     worcestershire sauce
  • 120
    ml
     grated cheddar cheese
  • 120
    ml
     shredded pepper jack cheese, use monterey jack or mozzarella for a milder flavor; or replace with additional cheddar cheese
1
Servings
0

In a Dutch oven or similar deep, sturdy pot, heat the oil over medium-high. Add turkey and onion. Break the meat into small pieces using a wooden spoon or spatula. Cook and stir until fully browned and onions are softened, about 7 minutes.

Add Italian seasoning, cumin, salt, pepper and garlic. Stir and cook until the garlic smell disappears, about 1 minute. Add spinach. Break up any lumps with a fork so they are fairly evenly distributed throughout the meat. Add red and green peppers, water, tomatoes, tomato sauce, Worcestershire. Stir to combine evenly.

Bring the mixture to a boil, then reduce the heat and let it simmer. Cover the pot and let it cook for 30 minutes.

Remove the pot from the stove. Open the lid and mix. Taste and adjust seasoning as desired. Don’t worry if it’s still a rash. It will continue to thicken and the liquid will be absorbed further as it sits. Sprinkle the cheese on top, then assemble.

Leave it on the fire for 10 minutes until the cheese melts. If you want the top to be golden, place the dish, uncovered, under the broiler for a minute or two. Serve hot by sprinkling fresh coriander or parsley on top.

Contact About
Privacy Policy Terms of Service Sitemap