Brown Rice Casserole with Turkey, Peppers, Mushrooms, and Feta

Ingredients

• 1 1/2 cups cooked brown rice
• 6 tsp. olive oil, divided
• 1 lb. brown Cremini mushrooms
• 1 medium onion, chopped into smallish pieces
• 1 green pepper, seeds removed and chopped into smallish pieces
• 1 tsp. Greek seasoning
• 1 tsp. Greek oregano
• 1 1/2 lb. ground turkey
• Salt and fresh-ground black pepper to taste
• 2/3 cup sour cream
• 1/3 cup chicken stock
• 3/4 cup crumbled Feta
• 8 oz. grated Mozzarella

Directions

1. Prepare the brown rice as directed on the package. A Zojirushi 3-Cup Rice Cooker can handle the maximum batch, with extra rice frozen for later. Heat the oven to 375F/190C, and coat a glass or crockery casserole dish with non-stick spray. A 12 cup glass casserole dish works well, though a rectangular pan will give you a lower, wider casserole.
2. Rinse the mushrooms if they need it, then slice them thickly, using whole slices or half slices. Warm about 2 tsp. oil in a large non-stick frying pan, then cook the mushrooms over medium-high heat until they have a little color and the moisture in the pan is gone, about 5 minutes. Transfer the mushrooms to a large plastic bowl.
3. Add a bit more oil to the same pan. Stir in the chopped onion and green pepper, and cook over medium-high heat until they begin to take on a little brown at the edges. Sprinkle in the Greek seasoning and Greek oregano, cook for about 1 minute, then scrape those vegetables into the bowl with the mushrooms.
4. Pour in a little more oil, add the ground turkey, and cook it over medium-high heat until it is well browned and any liquid it gives off has cooked away. Plan on about 10 minutes here, and do not hurry the browning. Add a small amount of salt and fresh-ground black pepper while it cooks, breaking the meat into pieces with a turner. A potato masher is also handy for making the cooked turkey into smaller bits. Add the browned turkey to the bowl with the vegetables, then fold in the cooked brown rice.
5. In a separate small bowl, combine the sour cream, chicken stock, crumbled Feta, and 3/4 cup of the Mozzarella. Fold that creamy mixture carefully into the rice, turkey, and vegetables.
6. Spoon everything into the prepared casserole dish, spreading it evenly and pressing it down just a bit so the top is level. Scatter the remaining 1 1/4 cups grated Mozzarella over the top.
7. Cover the dish and bake for 20 minutes. Uncover it, or remove the foil, and continue baking for another 20 minutes, until the casserole is bubbling throughout and the top is browned. Serve hot.