Stuffed Bell Peppers

This is one of my all time favorite recipes!  My good friend served this at a dinner party, and I have been making it ever since.  Hope you enjoy it as much as we do!

Serves:  4
Source:  Sireesha

1 lb lean ground turkey or chicken
1 small onion
2 cloves of garlic
6 peppers - red, green, yellow
pasta sauce (preferably one with veggies)
red pepper flakes (optional)
mozzarella - shredded
salt and pepper

Brown turkey.  Rinse with water and leave in strainer for one minute.  Meanwhile, on medium heat in the same pan, add 1 teaspoon of olive oil, chopped onion, and garlic.  Saute until onions are tender.  Add turkey to onion mix.  Add salt, pepper, and red pepper flakes to taste.  Saute on 2-3 minutes on medium heat.  Add pasta sauce to pan on low heat.  Add enough to make mixture congeal (you don't want to make it runny).  Turn oven to 350 degrees.  Wash and remove tops of each bell pepper.  Add mixture to each bell pepper.  In a baking dish, place peppers so they remain upright.  It is best to use a larger pan than how many peppers you have and keep them close together all on one side of the pan (will help hold them upright).  Add two tablespoons of water to the bottom of the pan.  Cover peppers and pan with foil and bake peppers for 45 minutes.  While peppers are baking prepare pasta, rice, or couscous (whatever you want to serve the bell peppers on).  At 45 minutes, pull pan out.  Remove foil and sprinkle tops of the peppers with mozzarella cheese.  Place back in oven without foil for 10 minutes.  Remove and serve immediately. 

Notes:  It is important that the bell peppers remain upright so it might be helpful to slice the bottom of the pepper to make a flat service (careful not to cut into the bowl of the pepper or mixture will leak out the bottom).  I have used homemade chili as the filling in this receipe and it has worked out great.  It is an easy way to re-use leftovers!

Ratings:
Moe, 10 out 10
Miss J, 9 out 10

- Miss J

 Stuffed Bell Peppers with Israeli Couscous