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Stuffed Pepper Casserole
Stuffed Pepper Casserole
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Delicious and comforting Stuffed Pepper Casserole.
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
Instructions:
  • Preheat your oven to 350°F.
  • Heat olive oil in a large oven-safe skillet over medium-high heat. Sauté onions until tender, about 5 minutes. Remove sausage casings and add meat to skillet with onions. Discard casings. Add ground turkey, garlic, mushrooms, peppers, and salt. Sauté until meat is cooked through, about 5 minutes, breaking it up with a spoon to achieve taco meat texture.
  • Combine delicious flavors: Incorporate tomato paste, Worcestershire sauce, paprika, cumin, and black pepper along with farro, kale, and tomatoes (with juices). Mix thoroughly. Pour in chicken broth, stirring well while making sure all farro grains are submerged in the liquid.
  • To enhance flavors: Seal the skillet with foil or an oven-safe lid. Bake for 1 hour until the peppers and farro are tender. The casserole will be delightfully moist, allowing the farro and vegetables to soak up any remaining liquid as it rests.
  • To serve, gently remove the skillet from the oven and uncover. Sprinkle the cheese on top. Allow it to melt for 15 minutes before serving.

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