Stuffed Pepper Casserole

In a Dutch oven or large deep skillet, heat oil on medium. Add the ground turkey, onion and garlic and break the meat into small pieces as it cooks. Cook until turkey is browned, cooked through and the onion is soft and translucent, about 7-10 minutes. 2. Add Italian seasoning, salt, pepper and cinnamon. Give the mixture a stir and add in the spinach, bell peppers, vegetable broth, tomatoes, tomato sauce, tamari and rice. Stir to combine. 3. Bring to a boil, then reduce the heat to a simmer, cover and let cook for 30 minutes. 4. Uncover and stir. Then recover and continue to simmer until the rice is tender, about 30 additional minutes. Time will depend on the type of rice you use. Brown rice took us a total of 60 minutes and white rice took us 20 minutes. 5. Remove from the heat, uncover and stir. Taste and add more salt, if needed. 6. Sprinkle cheese over the top, cover with lid and let sit off the heat for about 10-15 minutes or until the cheese is melted and the rice is fully tender. 7. Serve warm and sprinkle with fresh parsley, if preferred.