Stuffed Peppers

Bell Peppers are a versatile and tasty vegetable eaten raw or cooked no matter what color you choose. The green pepper has a little bite to it while the red, yellow, and orange pepper tend to be more on the sweet side. You can stuff them with all sorts of different things. Mine are stuffed with a combination of turkey, brown rice, corn, and herbs.

Ingredients:
6 - medium bell peppers or 4 large (color up to you)
1 lb - ground turkey
2 cups - cooked brown rice
1 cup - frozen corn
1 - medium onion, diced
3 - cloves garlic, diced
3/4 cup - shredded cheddar cheese
1/4 cup - chopped fresh parsley
1/8 cup - chopped fresh oregano
3/4 cup - tomato sauce (pick your favorite canned or homemade)
3 tsp - salt
3 tsp - black pepper
1 TBS - oil (canola, veg, olive, etc)
pinch of salt and pepper to season the inside of the peppers

Preheat oven to 400 degrees.

In a saute pan heat 1-TBS of oil (I use a 50/50 blend of canola and olive) over medium heat. When hot, brown the turkey with a tsp each of salt and pepper. When done set aside.

Cut off and save the top of the bell peppers. Lightly oil the inside. Sprinkle with a pinch of salt and pepper. Set a side. Remove the stem from the top.

In a separate bowl combine the cooled turkey, rice, corn, onion, garlic, parsley, oregano, tomato sauce, cheese, 2 tsp salt and  2 tsp pepper.

Firmly pack the stuffing into each pepper and place in shallow baking dish. Bake for 50-60 minutes until the pepper is tender and browned.