Stuffed Peppers

These are a childhood favorite.  They were always pretty and delicious.  This recipe makes 4 large servings but peppers could be cut in half and served like little bell pepper boats, serving 6.

StuffedBell Peppers

4 red bell peppers, washed, seeded with tops cut off

1 1lb ground lean turkey

1 1/2 cup cooked brown rice

1 small yellow onion, chopped

3 cloves garlic, diced

few springs fresh basil and parsley

1/2 teaspoon red pepper flakes

salt and pepper

generous grating of parmesan cheese

1 tablespoon worcestershire sauce

tomato sauce 

Heat oven to 375 degrees.  In a large bowl, combine turkey, rice, onion, garlic, herbs, pepper flakes, s&p, parmesan cheese and worcestershire sauce.  In each pepper, add a spoonful of tomato sauce.  Fill peppers with turkey mixture and bake uncovered until meat thermometer inserted into the middle of each pepper reads 165 degrees, about 1 hour.  Serve warm and with tomato sauce.