I had a package of turkey sitting in the fridge and thought I better make use of it before it started to get funky.  In a pinch, I grabbed bell peppers from the grocery store thinking that I could slap together stuffed bell peppers.

I grabbed a few different recipes and with some of my own magic, I concocted what I think are the best stuffed bell peppers ever.  My wife took one bite and said they were delicious.  Sometimes you just get lucky and this was one of those occurrences.



The BEST Stuffed Bell Peppers

- one package of Jenni-O extra-lean ground turkey
- four green bell peppers, topped and cored
- one medium yellow onion, diced small
- four crimini mushrooms, diced
- three garlic cloves, diced
- one cup of cooked brown rice
- one can of diced tomatoes, drained
- 1/2 cup reduced fat four cheese Italian
- 1/4 cup of organic ketchup
- one tbsp Worcestershire
- one tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried marjoram
- 1/4 tsp ground black pepper
- two tbsp olive oil

Cook rice according to instructions.  I use a rice cooker.  For brown rice, I use 2.25 cups of water per one cup of uncooked brown rice.

Preheat oven to 350F degrees.

In a stockpot, cook turkey in one tbsp olive oil over medium-high heat until cooked through.  Drain and set aside.

In a stockpot, sauté onions in one tbsp olive oil over medium-high heat for three minutes.  Add mushrooms and garlic and continue to cook for two minutes.  Remove from heat and add turkey, brown rice, cheese, tomatoes, ketchup, Worcestershire, oregano, basil, marjoram, and black pepper.  Thoroughly combine and fill each bell pepper with the mixture.

Add 1/4 cup of water to the bottom of a baking dish and add the bell peppers to the dish.  Bake for 40 minutes.

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