Ingredients
1 pound extra-lean ground turkey or lean ground beef
2 bell peppers, chopped
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 (15 oz) can low-sodium beef broth
1 (15 oz) can diced tomatoes (no sugar added)
1 cup uncooked brown rice (or cauliflower rice for fewer points)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup reduced-fat Mozzarella cheese, shredded
3/4 cup reduced-fat cheddar cheese, shredded
Instructions:
In a large skillet, cook the extra-lean ground turkey or lean ground beef, breaking it apart. Once it’s mostly cooked, add in the onions and bell peppers, and cook for 5-10 minutes until they start to soften.
Add the garlic to the meat mixture and cook for a minute or two, just until you can start to smell it.
Stir in the rest of the ingredients, except the cheese, and bring the mixture to a boil.
Cover and reduce the heat to a simmer. Cook for about 20 minutes, stirring halfway through.
Once the rice is tender (or cauliflower rice is cooked), stir in about half of the reduced-fat cheese until it’s melted and incorporated with the meat and rice.
Sprinkle the remaining reduced-fat cheese over the top, put the lid back on the pan, and let the cheese melt. If your pan is oven-safe, you can put it under the broiler to melt the cheese faster.
Remove from the heat and serve immediately.
