Stuffed Bell Peppers with Ground Turkey and Wild Rice

I love these stuffed pepper! It's a great and tasty way to use a package of lean ground turkey. Anything stuffed into a bell pepper is just good. My favorite bell peppers are the orange ones. I like the subtle sweet flavor they have once they're baked. If you want to make this recipe super healthy, just leave out the cheese. Either way, this a great meal for any night of the week.

Stuffed Bell Peppers with Ground Turkey and Wild Rice

1 box brown and wild rice mix, cooked with herb packet

6 large bell peppers

   Tomato sauce - enough to cover the bottom of a casserole dish

2 Tablespoons olive oil

1 1/2 cup chopped onion 

1/2 bell pepper, diced

1 lb 93% lean ground turkey

3 garlic cloves

7 mushrooms, finely diced

   Pinch crushed red pepper

1 teaspoon oregano 

1 teaspoon basil

1 can diced tomatoes 

   Salt and Pepper to taste

1/2 cup Parmesan

   Shredded mozzarella for topping

Directions

Preheat oven to 400 degrees F.

Cut bell peppers in half lengthwise; discard seeds and membranes. Blanch for 3 minutes. Pat dry and place in a casserole dish - the bottom of the dish should be covered with a thin layer of tomato sauce.

In a pan, add olive oil and saute the onions and 1/2 chopped bell pepper until soft (5-7 minutes). Add minced garlic and mushrooms and cook for 2 minutes. Add the ground turkey and spices and cook until the turkey is no longer pink.

In a large bowl, combine the cooked ground turkey, cooked wild rice, diced tomatoes and Parmesan. Add salt and pepper to taste. Scoop mixture into each bell pepper half. Top with a scoop of tomato sauce and grated mozzarella cheese.

Bake, loosely covered, for 30 minutes.