Stuffed vegetables are something I have been wanting to do for a long time. It’s something that we always had at home, and my family’s recipe was good, but not akin to my particular tastes. It took me years to even so much as appreciate the taste of bell peppers. A friend called me one day to arrange a Saturday night of cooking and reality TV–I can work with that.
WHAT YOU NEED
Preheated oven to 350 degrees
1 large pot
1 baking dish
4 large bell peppers
1 pound ground turkey
3-4 cloves of garlic, minced
1 onion, finely diced
1 medium sized zucchini, also diced
1 cup sliced mushrooms
3 tablespoons olive oil
~24 oz. pasta sauce of choice (I prefer homemade)
Italian spices to taste (oregano, basil, thyme, etc.)
1 cup mozzarella cheese
salt and pepper to taste
WHAT TO DO:
First, wash the peppers and, cut the tops off, and clean out the seeds. Set them aside for now.
Then, heat the olive oil, garlic, and onion over medium heat, and sauté until the onions are translucent. Add the ground turkey, and brown the meat. Then add the mushrooms, zucchini, only half of the tomato sauce, and spices to taste (including the salt and pepper). Cover and let simmer on low heat for 5-10 minutes. Then, remove from heat and add most of the mozzarella cheese (leave some for garnishing).
Using a large spoon, fill each of the peppers as much as you can, and arrange them in a baking dish. Decorate with mozzarella cheese, and drizzle olive oil over the peppers. Bake for 15 to 20 minutes.