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Ingredients

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Directions

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  • Heat oven to 375 degrees F.

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  • In large skillet, over medium-high heat, heat oil. Add red and green pepper strips; sauté 8 minutes. Remove to medium-size bowl.

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  • In same skillet, cook turkey and onion, stirring to break up clumps, until turkey is no longer pink, about 8 minutes. Carefully drain excess liquid from skillet.

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  • Meanwhile, drain tomatoes; discard juices or refrigerate for other uses. Add tomatoes, tomato paste, cinnamon, salt and pepper to turkey mixture in skillet; cook 3 minutes. Remove from heat.

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  • Sprinkle 1/3 cup bread crumbs over bottom of 3-quart oval baking dish. Arrange half the pepper strips over bottom. Layer with turkey mixture; top with remaining bread crumbs and pepper strips.

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  • In medium-size bowl, stir together the ricotta cheese, feta cheese and eggs until well blended. Spread the mixture over the entire casserole. Cover with aluminum foil.

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  • Bake, covered, in the 375 degree F oven until bubbly around the edges, about 1 hour and 10 minutes. Remove from oven; carefully remove the foil. Increase oven temperature to broil. Broil casserole until topping is browned, about 3 minutes. Let stand 10 minutes before serving. Makes 8 servings.

Nutrition Facts

464 calories; 27 g total fat; 13 g saturated fat; 188 mg cholesterol; 1260 mg sodium. 18 g carbohydrates; 3 g fiber; 37 g protein;

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