Name: Stuffed Pepper Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 teaspoons extra virgin olive oil -; 1 large yellow onion, chopped -; 8 ounces uncooked spicy Italian turkey or chicken sausage -; 8 ounces ground turkey or chicken -; 3 large cloves garlic, chopped -; 4 ounces cremini or button mushrooms, roughly chopped (about 1 1/2 cups) -; 2 large red, orange, or yellow bell peppers, stemmed and cut into 3/4-inch pieces (about 3 cups) -; 2 teaspoons kosher salt -; 1 1/2 tablespoons tomato paste -; 2 teaspoons Worcestershire sauce -; 1 teaspoon paprika -; 1 teaspoon ground cumin -; 1/2 teaspoon black pepper -; 1 cup uncooked farro -; 2 cups stemmed and chopped kale leaves -; 1 (14.5-ounce) can diced tomatoes -; 3 1/4 cups low-sodium chicken broth -; 2 cups shredded sharp cheddar cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Pepper Casserole

1. 2 teaspoons extra virgin olive oil -

2. 1 large yellow onion, chopped -

3. 8 ounces uncooked spicy Italian turkey or chicken sausage -

4. 8 ounces ground turkey or chicken -

5. 3 large cloves garlic, chopped -

6. 4 ounces cremini or button mushrooms, roughly chopped (about 1 1/2 cups) -

7. 2 large red, orange, or yellow bell peppers, stemmed and cut into 3/4-inch pieces (about 3 cups) -

8. 2 teaspoons kosher salt -

9. 1 1/2 tablespoons tomato paste -

10. 2 teaspoons Worcestershire sauce -

11. 1 teaspoon paprika -

12. 1 teaspoon ground cumin -

13. 1/2 teaspoon black pepper -

14. 1 cup uncooked farro -

15. 2 cups stemmed and chopped kale leaves -

16. 1 (14.5-ounce) can diced tomatoes -

17. 3 1/4 cups low-sodium chicken broth -

18. 2 cups shredded sharp cheddar cheese -

How to cook deliciously - Stuffed Pepper Casserole

1. Stage

Preheat the oven to 350°F.

2. Stage

Sauté the meat and vegetables: In a large (at least 12 inches) oven-safe skillet or large Dutch oven over medium-high heat, heat the olive oil. Add the onions and sauté until tender, about 5 minutes. Run a paring knife down the sausages to split the casing and turn the meat into the skillet with the onions. You can discard the casings. Add the ground turkey, garlic, mushrooms, peppers, and salt. Sauté, breaking up the meat with a wooden spoon as it cooks so it looks like taco meat, until the meat is cooked through, about 5 minutes.

3. Stage

Add the seasonings, farro, and kale: Add the tomato paste, Worcestershire sauce, paprika, cumin, black pepper, farro, kale, and tomatoes (with their juices) and stir well. Pour the chicken broth over everything and stir again, poking any visible grains of farro into the liquid.

4. Stage

Bake the casserole: Tightly cover the skillet with foil or an oven-safe lid. Bake until the peppers and farro are tender, about 1 hour. The casserole will be very moist, and any remaining liquid will continue to be absorb by the farro and vegetables as the casserole sits.

5. Stage

Add cheese and serve: Remove the skillet from the oven and carefully lift off the foil or lid. Scatter the cheese over the top. Let sit for 15 minutes to melt before serving.