RECIPE: Stuffed Pepper and Rice Casserole

I sort of mixed two recipes that I thought looked good and created this conglomeration.  I took the "saucy" component of Stuffed Bell Peppers and combined that with the "casserole" component of Deconstructed Stuffed Pepper Casserole.

Here's what I did:

Stuffed Pepper and Rice Casserole
1 green pepper, diced
1 tomato, diced
4 dashes Tabasco
1/2 tsp black pepper
1/2-1 tsp ground fennel
1/2 tsp Italian seasoning
pinch of red pepper flakes
1 tsp onion powder (if you like onions, just chop up 1/2 an onion and add to peppers in the beginning)
1 pound ground turkey
1/2 cup ketchup
2 tbsp Worcestershire sauce
1-1/2 cup precooked rice
1/2 cup water
salt
1 cup shredded cheddar cheese

Heat a large dry skillet over medium high heat.  Add peppers and stir around in pan until charred a little, about 5 minutes.  Lower heat to medium and add tomatoes, Tabasco, pepper, fennel, Italian seasoning, onion powder and ground turkey.  Cook for 15 minutes stirring occasionally to break up turkey.  Add ketchup and Worcestershire sauce and cook another 3 minutes.  Add rice and water and stir until combined.  Pour mixture into an 8x8 casserole dish and top with shredded cheese.  Bake at 350 degrees F for 30 minutes or until bubbly.

This makes 6 servings at 323 calories, 17 grams fat, 22 carbs, 17.5 grams protein per serving.

I think this was totally yummy!!!  And it reheated well in the microwave with a wet paper towel. 

Enjoy!