Stuffed Pepper Casserole

Changing leaves, sweaters and boots, open window with a cool breeze, and soup on the stove, chili in the crockpot!  There is only one thing that I don’t love about Fall – that it is followed by Winter. Seriously, how cruel is that? This amazing time of year comes and goes way too fast, so I never delay celebrating the start of fall.

This weekend while it was still 80 degrees outside, I had my first crockpot of chili going inside (look forward to that recipe in a couple days!). And what do I love as much as fall chili? CASSEROLES!  Or, “hot dish” to some of my fellow Minnesotans.  There is nothing better than adding a casserole to your Sunday meal prep because they are so easy! And, they’ll keep you eating all week with minimal effort. #win

Now, this is not your mom’s stuffed pepper recipe – but it is inspired by it. And if we’re being honest…. The best part of stuffed peppers is the stuffing. Am I right? Of course I am.

So, why not enjoy a stuffed pepper with less pepper and more stuff?  GENIUS.  This deconstructed stuff pepper casserole is packed full of flavor and might just need to become a staple on my fall/winter meal prep list.   This casserole is also perfect as a “fridge dump,” meal because you can pretty much put anything in stuffed peppers. That means you can put anything in this casserole! The other great part of this casserole? It is thick, creamy and flavorful WITHOUT any “cream of anything” soup!

Give it a try, and let me know what you think!


Stuffed Pepper Casserole

 

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What You Need

2lb ground turkey (or ground beef)

1 yellow onion, diced

2 tbs olive oil

3 cloves garlic

3 bell peppers; red, orange and yellow. Get those green peppers out of here! Unless you’re into that sort of thing.

1 cup portabella mushrooms, chopped

½ cup frozen corn

1 cups white rice + 1.5 cups water

2 tbs Worcestershire sauce (+ ½ tbs)

2 tbs gluten free soy sauce or coconut aminos (+ ½ tbs)

2 tsp onion powder

2 tsp garlic powder

2 tsp paprika

1 tsp cayenne

1 tsp sea salt {+ some to season meat)

1 tsp pepper (+ some to season meat)

1 tsp red pepper flakes

1 can organic tomato sauce

1 egg, whisked

¼ cup almond flour

1 cup cheddar cheese, shredded

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What To Do

Pre-heat oven to 350. Multitasking is key to a quick and easy meal. So, in a small pot – add your rice and water, bring to a rolling boil then cover and turn heat down to low. Let simmer for 20 minutes then remove from heat and let it sit for at least 5 minutes.

While your rice is simmering, start your ground turkey. In a large pot add olive oil, garlic, ground meat and yellow onion. Season your meat with salt and pepper. When your meat is just about done cooking – add your chopped peppers, mushrooms, and corn. Add Worcestershire sauce and soy sauce and let the veggies start to soften. Once the meat is cooked through, remove from heat.

In a large mixing bowl, combine cooked rice, meat and veggies, tomato sauce, more Worcestershire and soy sauce and all seasonings. Mix well to incorporate. Add in your whisked egg (this just helps “hold it all together”). Pour the mixture into a large glass casserole dish. Top with shredded cheese and almond flour. Bake for 35 – 40 minutes.


 

This recipe reheats really well, so throw it in a Tupperware and treat yourself to healthy lunches all week!  Have you tried one of my recipes? Tag it on Instagram or facebook #ahealthybalanceblog and share your thoughts below! I’d love an opinion from someone other than my hubby! (He might be biased)

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