Monday, January 28, 2008

Yummy Stuffed Bell Peppers


This looks hard, but it's really not. It's great for a change from the same old things. It smells heavenly and makes your whole house smell delicious. I am a cheese lover and like the cheese and basil on top the best so the next time I make it I will cut the peppers lengthwise and have stuffed bell pepper boats with cheese and basil covering all the tops.


3 T Chicken broth
6 large, well proportioned green or red bell peppers
1 lb Ground Turkey (or beef), browned in a pan.
1 medium to large onion, chopped
2 -3 thinly sliced garlic cloves
1 cup cooked rice
3 T brown sugar
1/4 c cider vinegar
1 T dried Thyme
1 tsp cinnamon
1 T dried oregano
Dash of Tabasco
Salt and pepper to taste
15 oz of homemade tomato sauce (from the can works too)
1/2 cup grated mozzerella cheese
1 c grated cheddar cheese1/4 c minced fresh basil
Slice stems and tops off peppers. Remove seeds and white membranes. Rinse and set aside to dry.Preheat oven to 350 degrees F.Place onion an dgarlic in a non stick skillet with broth. Saute over low heat until tender.
Add browned ground turkey.
Mix in cooked rice, brown sugar, vinegar, all spices, and about 1/2 cup of tomato sauce.
Stuff peppers with the meat mixture.
Place upright in a 2 quart casserole dish that has been coated with cooking spray.
Place any remaining mixturearound the peppers in the dish. Pour any remaining mixture around the peppers in the dish.
Pour remaining tomato sauce over peppers.
Bake for 1 hour, then remove from the oven and sprinkle cheeses and fresh basil over the top. Bake 5 -10 minutes more or until cheese is melted.