Stuffed Pepper Casserole
1 lb ground pork
½ medium yellow onion - diced
1 Tbsp Italian seasoning
2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
3 cloves minced garlic (or 1 Tbsp)
12 ounces frozen chopped spinach
3-4 bell peppers cored and chopped
1 Cup cherry tomatoes halved (or could dice up 1-2 Roma tomatoes)
1 Tbsp Worcestershire sauce
½ - ¾ Cup shredded cheddar jack cheese
3-4 slices pepper jack cheese
In a large skillet brown the ground pork and break the meat into small pieces.
Add in the diced onion as the pork finishes browning and cook until tender (about 5 minutes)
Add Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until garlic is fragrant (about 1 minute)
Break apart the spinach with a fork and add clumps into skillet evenly distributed with the meat.
Add peppers, tomatoes and worcestershire sauce.
Stir to evenly combine
Cover the pot and cook 20-25 minutes until peppers are tender, stirring occasionally (if using frozen diced peppers, there's no need to cook this long, especially if you've also thawed the spinach prior to adding it in)
Add pepper jack slices and shredded cheese, cover and cook for 3-5 more minutes