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.