Ok, so last night I wasn't in the mood to cook, and Justin said we could go out (even though he doesn't partucularly like to since he goes to such nice restaurants almost everday for lunch with his customers). Poppy was traveling, so we asked Grammy to meet our little pumpkins and us at Hopps for soup and salad. Tonight I'm making the meal scheduled for last night, healthier stuffed peppers. We're going to eat this dinner a little early before bundling up and heading to Butler High's football game. We're excited to see Colin (a junior from our church) make some tackles!For three people:
3 bell peppers, 1/2 lb. ground Italian flavor turkey, 1 small onion (chopped), 1 c.cooked brown rice, some garlic, 8 oz tomato sauce--I buy no salt added (divided), 1 T. Worcestershire sauce, salt/pepper to taste, a small handful shredded Cheddar cheese
Cut tops off bell peppers and remove seeds. Brown meat in skillet with onion and garlic. Drain. Add 1/2 c. tomato sauce, rice, Worcestershire, salt and pepper. Simmer for 10-15 minutes. Stir in cheese. Stuff each pepper with turkey mixture; stand upright in greased baking dish. Don't let sides of peppers touch each other. Pour remaining sauce over peppers. Cover dish tightly w/ foil. Bake at 350 for 50 mins. Uncover and bake 10 minutes longer.
Optional ideas: top w/ grated parmesan before serving, add mushrooms or zucs to meat mixture, parboil peppers first if you like them a bit mushier, serve extra rice on the side, etc.
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