Stuffed Pepper Casserole - Master recipes

Name: Stuffed Pepper Casserole - Master recipes
Ingredients: 2 teaspoons extra virgin olive oil -; 1 large yellow onion, chopped -; 8 ounces uncooked spicy Italian turkey or chicken sausage -; 8 ounces ground turkey or chicken -; 3 large cloves garlic, chopped -; 4 ounces cremini or button mushrooms, roughly chopped (about 1 1/2 cups) -; 2 large red, orange, or yellow bell peppers, stemmed and cut into 3/4-inch pieces (about 3 cups) -; 2 teaspoons kosher salt -; 1 1/2 tablespoons tomato paste -; 2 teaspoons Worcestershire sauce -; 1 teaspoon paprika -; 1 teaspoon ground cumin -; 1/2 teaspoon black pepper -; 1 cup uncooked farro -; 2 cups stemmed and chopped kale leaves -; 1 (14.5-ounce) can diced tomatoes -; 3 1/4 cups low-sodium chicken broth -; 2 cups shredded sharp cheddar cheese -

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Preheat the oven to 350°F. Sauté the meat and vegetables: In a large (at least 12 inches) oven-safe skillet or large Dutch oven over medium-high heat, heat the olive oil. Add the onions and sauté...

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Ingredients

2 teaspoons extra virgin olive oil -
1 large yellow onion, chopped -
8 ounces uncooked spicy Italian turkey or chicken sausage -
8 ounces ground turkey or chicken -
3 large cloves garlic, chopped -
4 ounces cremini or button mushrooms, roughly chopped (about 1 1/2 cups) -
2 large red, orange, or yellow bell peppers, stemmed and cut into 3/4-inch pieces (about 3 cups) -
2 teaspoons kosher salt -
1 1/2 tablespoons tomato paste -
2 teaspoons Worcestershire sauce -
1 teaspoon paprika -
1 teaspoon ground cumin -
1/2 teaspoon black pepper -
1 cup uncooked farro -
2 cups stemmed and chopped kale leaves -
1 (14.5-ounce) can diced tomatoes -
3 1/4 cups low-sodium chicken broth -
2 cups shredded sharp cheddar cheese -