Stuffed Red Pepper Casserole


This past weekend all of my siblings and their spouses got together at the farm (my parents’ place) and put all of our muscle power together to get some extra work done! There is something about hard physical labor that makes you feel good, especially when you get to work together. We built a barn–or more so–added on to one, cut and cleared trees, dug out a couple feet of manure (yes, I said feet!) from a cattle barn, and cleaned out the tool shed. As you can imagine we neither had the time nor the energy to be cooking meals, so thankfully we had prepared most of the food ahead of time. This is the casserole I made. It froze and reheated really well! I suggest making a double recipe and freezing half of it for an easy meal later.

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Stuffed Red Pepper Casserole

1 lb ground turkey or sausage
4-5 cloves garlic
1/2 of a medium onion, chopped
1/4 cup fresh cilantro or parsley, chopped (optional)
1 tsp cumin
Salt and pepper to taste
2 cups corn
2 cups black beans (or 1 can)
3 red bell peppers, chopped
1 cup chicken broth
1/4-1/2 cup tomato sauce
1 1/2 cups brown rice, cooked

Cheese
Sour cream
Salsa

Cook rice on stove in 3 cups water.
While rice is cooking, sauté onion and garlic for 2-3 minutes on medium heat.
Add turkey, cilantro, cumin, and a dash of salt and pepper.
Brown meat until it is thoroughly cooked.
Add corn, black beans, peppers, broth, and tomato sauce.
Mix well and simmer for 5-10 minutes or until heated through.
Stir in cooked rice.

Serve with cheese, sour cream, and salsa.
This would also be great in a tortilla or over lettuce.

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