Stuffed Bell Peppers

6 – Bell peppers (Yellow, Red, Orange- 6 pack sold at Sam’s)
2 lb. Ground turkey (I did 1 lb of each turkey and sirloin since my guests aren’t big turkey fans)
1 – 2 c. Brown rice, cooked (I made it with chicken stock instead of water)
1 Medium white onion, chopped
1 Clove garlic, minced
1 Can diced tomatoes with chiles and peppers
4 T. Tomato paste
6 T. Brown sugar (trust me, it will not make it sweet, just balance some of the acidity from the tomatoes)
1 T Red pepper flakes
4 oz. smoky Gruyere cheese (6 of the deli slices will be for the top)
2- 2 ½  c. Sharp cheddar cheese, shredded
Salt
Pepper
Dried parsley flakes
Sour cream

Directions

Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse until cool (no longer cooking) and set aside.
After they cool, test to be sure they can stand alone. If not, cut a little from the bottom to make them flat.
Preheat oven to 350 degrees.
Coat the bottom of a large skillet with EVOO begin to heat the pan to brown the meat. Season.
After meat is browned, drain.
Add onions, diced pepper tops (minus stems of course) and garlic.
Add brown sugar and pepper flakes.
Add rice (which should be about 2 ½ cups), diced tomatoes and tomato paste.
Continue cooking.
Fold the Gruyere cheese in reduce heat. Once it’s melted, remove from heat.
Line peppers in a casserole dish.
Stuff peppers with hot meat mixture.
Bake at 350 for 5 minutes.
Top each with one slice of Gruyere cheese and then with shredded cheddar.
Continue to bake for 15 minutes (or until cheese is melted)
Once melted, removed from oven and sprinkle parsley flakes on top.
Serve hot with a small dollop of sour cream if desired.

Stuffed Bell Pepper

6 – Bell Peppers (Yellow, Red, Orange)*
1 ½ lb ground turkey
1 cup uncooked Brown Rice (add a bouillon cube to the water before boiling)
1 medium white onion, chopped
1 clove garlic, minced
1 can diced tomatoes with chiles and peppers
1 8oz can tomato sauce
2 tbsp tomato paste
1 can corn
1 half container white mushrooms, sliced
4 tbsp brown sugar
1 tbsp cayenne pepper
3- 3 ½  cups shredded cheddar cheese
Salt
Pepper
Chopped Parsley Flakes
Sour cream

Prepare rice according to package with bouillon cube or chicken stock in place of water.
Prepare the peppers by removing the tops and digging out the seeds, etc.
Bring a large pot of water to a boil and add peppers for 4-5 minutes.
Remove from water immediately rinse and set aside.
After they cool, test to be sure they can stand alone. If not, cut a little from the bottom to make them flat.
Preheat oven to 350 degrees.
Coat the bottom of a large skillet with EVOO begin to heat the pan and add seasoned ground turkey, onion and diced pepper tops (minus stems of course), garlic and mushrooms.
Add brown sugar and cayenne pepper.
After meat is browned, drain. (Mushrooms release a lot of water but the meat should be pretty lean already)
Add rice (which should be about 2 ½ cups), diced tomatoes, corn, tomato paste and sauce.
Continue cooking. (The goal is to simmer off some of the water that is released from the tomatoes)
 Fold 1 ½ c. shredded cheese into meat mixture and remove from heat.    
Stuff peppers with hot meat mixture.
Bake at 350 for 5 minutes.
Top with remaining cheese and continue to bake for 7-10 minutes (or until cheese is melted)
Once melted, removed from oven and sprinkle parsley flakes on top.
Serve hot with a small dollop of sour cream.

* – The yellow, orange and red (in that order) are the sweetest of the varieties. If you have picky eaters, the green may be overwhelming for them. Besides, the variety of colors makes for a beautiful presentation.

NOTE: You can stuff these peppers with just about ANYTHING!!! In fact, I might try to stuff tomatoes or squash next. This is probably one of the EASIEST recipes I’ve ever made with stuff I had on hand. Man, it is sooo exciting when you can use what you already have. It’s the little things…