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4 servings per container. Divide the casserole into 4 equal size containers.
Per serving: 1 red, 1 yellow, 1/2 green, 1 blue, 1 tsp.
Ingredients:
1 1/2 cups cooked brown rice (4 yellow containers)
4 tsp. olive oil, divided
1 medium onion, chopped (1 green container)
1 green pepper, seeds removed and chopped (1 green container)
3 tsp. Greek seasoning
1 lb. ground turkey (4 red containers)
salt and fresh-ground black pepper to taste
2/3 cup Greek yogurt (1 red container)
1/3 cup low sodium chicken stock
3/4 cup crumbled Feta (2 blue containers)
1/2 cup shredded reduced fat Mozzarella (2 blue containers)
Instructions:
Cook brown rice according to package directions.
Preheat oven to 375F.
Spray a glass or casserole dish with non-stick spray.
Heat 2 tsp. oil in a large non-stick frying pan and the chopped onion and green pepper, and cook over medium-high heat until the onion and peppers are starting to slightly brown. Add the Greek seasoning and cook about 1 minute more. Set aside into a large bowl.
Heat a little more oil in the pan, add the ground turkey, and cook over medium-high heat until the turkey is nicely browned Season the turkey with a little salt and fresh-ground black pepper and break apart with a turner as it cooks. Add the browned turkey to the bowl with the vegetables. Stir the cooked brown rice into the turkey/vegetable mixture.
In a separate bowl mix together the Greek yogurt, chicken stock and crumbled Feta. Pour and mix into the rice/meat/vegetables mixture. Put it into the sprayed casserole dish and spread around so it's slightly pressed down and flat. Top with the Mozzarella cheese.
Bake covered for 20 minutes, then remove the lid (or foil) and bake another 5 minutes, or until the top is nicely browned and the whole casserole is bubbling. Serve hot. You might want to add more Greek seasoning to taste when you serve.
Adapted from KalynsKitchen.com.