Stuffed Pepper Casserole

1. 1

   Simmer the garlic with a small amount (2 t) of oil and proceed to brown the ground turkey in a large skillet (you'll be adding other ingredients to it). Add taco seasoning or spices while the meat is still raw.

2. 2

   Cook rice by adding 2 cups water. It's OK if it's a bit harder than normal because it will cook more in the casserole.

3. 3

   Prepare 9 x 13 casserole dish by spraying and lining bottom of the pan with pieces of bell pepper. I cut the peppers so that they lie mostly flat, inside facing up.

4. 4

   Once the meat has browned, add the WHOLE can of black beans, but drain the tomatoes. ***If you do not have prepared black beans, use plain cooked beans and add 1/3 cup water to the mixture to keep it from drying out.

5. 5

   Mix a couple scoops of rice to the mixture, then pour remaining rice in the casserole dish, on top of the peppers.

6. 6

   Pour the skillet mixture over the rice.

7. 7

   Cover with foil and bake at 375 for about 30 minutes. I like to add 1/4 cup water half way through baking to make sure the peppers steam without getting too mushy.

8. 8

   To serve, sprinkle with your favorite cheese, salsa, fresh tomatoes, onions, lettuce, jalapenos -- .

* Per serving · 4 servings · Values may vary.

No additional tips available.