Preparation Steps

• Heat a large Dutch oven or heavy-bottomed skillet over medium heat and add the oil. When shimmering, add the ground turkey and break it into bite-size pieces. Cook, stirring occasionally, until just browned, about 6–8 minutes.
• Push the turkey to one side of the pan and add the diced onion and a pinch of salt. Sauté the onion with the meat for 3–4 minutes until translucent, then stir in the minced garlic and cook 30–45 seconds until fragrant.
• Season the mixture with Italian seasoning, smoked paprika and black pepper. Pour in the tamari (or soy sauce) and use a wooden spoon to scrape any browned bits from the bottom of the pan—this deglazes the pan and builds flavor.
• Stir in the diced bell peppers, uncooked brown rice, canned tomatoes with their juices, tomato sauce and vegetable broth. Give everything a good stir so the rice is evenly distributed. Bring the pot to a gentle boil.
• Once boiling, reduce the heat to low, cover tightly and simmer gently for 35 minutes. Avoid lifting the lid during this time so the rice can cook evenly.
• After 35 minutes, remove the lid and stir. Add the chopped spinach on top (don’t stir it in vigorously) and recover. Continue to simmer, covered, until the rice is tender and most of the liquid is absorbed, another 10–15 minutes depending on your rice.
• Remove the casserole from the heat and taste; adjust salt and pepper as needed. Sprinkle the shredded cheese evenly over the surface, cover the pan and let it rest off the heat for 10 minutes so the cheese melts into the mixture.
• If you like a browned cheese top, transfer the covered pan (or move the mixture to an oven-safe dish) and slide it under a hot broiler for 2–3 minutes—watch closely to prevent burning. Garnish with chopped parsley and serve warm.