I'm not sure about you, but I HATE doing dishes. I'm not a dirty person but if I can skip doing a dish or two, that's a win in my book. That is why I experimented for dishes that are one pot and delicious.

I love stuffed peppers and this stuffed pepper casserole will make plenty for a family of 4 with leftovers for the next day. It has a really great depth of flavor that you wouldn't expect coming from the worcestershire sauce, and the fire roasted tomatoes are delicious.

For this weeknight staple you will need 1 tablespoon of olive oil, 1 pound ground turkey (or lean ground beef, chicken, etc), 1 medium yellow onion, 1 tablespoon italian seasoning, 2 teaspoons ground cumin, salt, pepper, 3 cloves garlic minced, 12 oz frozen chopped spinach thawed, 1 red bell pepper and 1 green bell pepper cored and diced, 2 cups water, 1 can 15 oz. fire roasted diced tomatoes in the juice, 1 8-oz can tomato sauce, 1 tablespoon worcestershire sauce, 1 cup uncooked brown rice, 1/2 cup shredded cheddar cheese, and 1/2 cup shredded pepper jack cheese.

In a dutch oven or sturdy pot, heat your oil over medium high and add in turkey and onion. With a wooden spoon, break it apart into small pieces and cook until it is browned and fully cooked through and the onion is tender (about 7 minutes). Next, add the italian seasoning, cumin, salt, pepper, and garlic. Stir and cook for about 1 minute.

Add in your spinach and break apart the clumps so it is evenly distributed. Add red and green bell peppers, water, tomatoes, tomato sauce, worcestershire and rice. The rice will cook and absorb in the liquid! Stir evenly to combine. Bring the mixture to a boil then reduce to a simmer.

Cover the pot and let it cook for thirty minutes, then uncover, stir and scrape up any brown bits from the rice that might begin to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes. Remove the pot from heat, uncover and stir. Taste and adjust the seasoning as desired.

Do not worry if the mixture is liquid, it will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then cover.( I know, so much covering and uncovering). Let it sit until the cheese is melted and the rice is tender.

The cheese is one of my favorite parts so DO NOT skimp on the cheese! My boyfriend and I topped with hot sauce and sharp cheddar cheese just for an added kick. You can store this in an airtight container for up to 4 days or freeze for up to three months!

Enjoy, this dish is delish! Next week, chef Brett Burkle shared his chicken curry recipe which I am dying to share with all of you.