Tuesday, October 4, 2016

Unstuffed Pepper Casserole

My kids could eat spaghetti every night of the week. Except that one kid who is starting to get tired of it. At any rate, I make a lot of marinara and I like to have different ways to use it rather than just the traditional pasta route. This recipe is a great alternative. It offers a big veggie punch along with the flavors that it seems like everyone loves! This is also my go-to casserole for giving to others because it can be adapted to fit dietary restrictions like gluten-free, dairy-free, whatever. It freezes well so I sometimes give it unbaked. That way if the family has received a lot of food they can freeze it for another time.

Unstuffed Pepper Casserole

1-1/2 cups brown rice, prepared according to package directions

1 zucchini, trimmed and shredded
1 carrot, trimmed and shredded
1/2 onion, chopped
1 green pepper, chopped
1 pound ground turkey
1 jar marinara sauce (about 1 quart)
1 cup shredded cheddar cheese

2 eggs
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
1 tablespoon olive oil
salt and pepper

In a large skillet, saute the turkey until brown, breaking it up as it cooks; season with salt and pepper. Remove to a separate dish. In the same skillet, saute the zucchini, carrot, onion and green pepper. Add the turkey back in, along with the rice, marinara, cheddar and eggs. Pour into a greased 9 x 13 baking dish. In a small bowl, combine the bread crumbs, Parmesan, seasonings and olive oil. Sprinkle over the top. Bake at 350° for 30-40 minutes, until heated through and bread crumbs begin to brown.

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