Stuffed Peppers

My family loved these stuffed peppers.

Super easy to make too.

Just brown off your turkey in some olive oil. 

Just before it's all the way done add the onion, garlic, red pepper flakes, Italian seasoning 

and salt/pepper. Cook until the onions start getting soft.

Add the mushrooms and cook until they start releasing their liquid. 

Once that happens they will automatically start deglazing the pan.

Spoon out 1/2 of 1 of the cans of tomatoes, a little juice is ok too, and the rest of the ingredients. 

The rest of the tomatoes are going to be added later. 

While this is all heating through stir up your bread crumb topping.

Cut your peppers in half length wise and clean them out. 

Fill them with the meat mixture and then spoon all the remaining tomatoes around the bottom. 

When I put the peppers in the oven I started thinking I should have added some spices or something to the canned tomatoes, but as it turns out, I wouldn't change a thing. Cooking them like that just intensified and deepened their flavor, and the juices from the peppers mingled all together with the tomato juices and perfection happened.

Top the peppers with your prepared bread crumbs.

Cover and cook them in a preheated 375* oven for 30 minutes, uncover and cook 10 minutes more.

Serve them with the tomato sauce spooned over the top.

DELICIOUS!!

STUFFED PEPPERS

3 large red or green peppers

1 lb ground turkey

2 tsp olive oil

1 med. onion, chopped

3 cloves garlic, chopped

1/8 tsp red pepper flakes

½ tsp Italian Seasoning

Salt and Pepper, to taste

1 cup mushrooms, chopped

2 cans petite diced tomatoes, separated

2 tsp Worcestershire Sauce

1/3 cup frozen corn

1 cup brown rice, cooked

¼ cup parmigiano regianno cheese, grated

1 tbsp fresh parsley, chopped

Bread Crumb Topping:

1 cup whole wheat bread crumbs

2 tbsp parmigiano reggiano cheese, grated

1 tbsp fresh parsley, chopped

Salt and Pepper, to taste

2-3 tsp olive oil

Directions:
Heat oven to 375*

Brown turkey in olive oil. Just before it’s completely done add onion, garlic, red pepper flakes, Italian seasoning and salt and pepper. Continue cooking 4-5 minutes more.

Add mushrooms and cook until they start to soften and release their juices, then spoon out 1/2 of one can of petite diced tomatoes, it’s ok if some of the juice comes along. Add remaining ingredients, saving the other 1 1/2 cans of tomatoes, and heat through.

To prepare crumb mixture simply stir all ingredients together.

Cut the peppers length wise and clean out seeds and membranes. Fill with the meat mixture and top with the bread crumbs; place in a 9 x 13 baking dish. Spoon the rest of the 1 1/2 cans of tomatoes around the peppers; cover and bake for 30 minutes. Uncover and bake an additional 10 minutes.

To serve, spoon the tomato sauce from the bottom of the pan over the peppers.