Déjà vu.  I've been down this road once before and I decided I liked it so much I wanted to do it again.  There are a couple of small changes but I think the rice addition was a nice touch.

I wish there was a way to tell how hot the peppers are because sometimes three sets my hair on fire and then there are times like last night where I wish it had more flame.  Regardless, this is a meal fit for a King -- as long as the Queen gives him permission to make it. :)



Spicy King Casserole II

- one cup of uncooked brown rice
- one package Jenni-O extra-lean ground turkey
- one large onion, chopped
- one red bell pepper, chopped
- one yellow bell pepper, chopped
- four garlic cloves, chopped
- two cups of cubed zucchini
- six crimini mushrooms
- two cans of diced tomatoes, drained
- one can of corn, rinsed and drained
- one can of black beans, rinsed and drained
- three chipotle peppers in adobo sauce, chopped
- one cup of reduced-fat three cheese Mexican
- one tsp paprika
- one tsp dried oregano
- one tsp cayenne pepper
- two tbsp olive oil

Preheat oven to 350F degrees.

Cook rice according to instructions.

In a stockpot, cook ground turkey in one tbsp olive oil over medium-high heat until meat is no longer pink. Drain and set aside.

In a stockpot, sauté onion and bell pepper in one tbsp olive oil over medium-high heat for 5 minutes. Add garlic, zucchini, and mushrooms and continue to cook for three minutes. Add paprika, oregano, and cayenne pepper and continue to cook for one minute. Add turkey, rice, tomatoes, corn, beans, chipotle peppers, and cheese and stir until thoroughly combined.

Transfer to a 3QT baking dish and bake covered for 20 minutes.

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