Everyone likes this, yeah sometimes my kids leave the pepper and eat the inside, and I have to prod them to eat some of the pepper, and they do...but even a few bits of it is good, they are chock full of vitamin c and a...
I get my peppers at Sam's Club, usually about $5.99 for 6 large peppers...red, orange and yellow beauties. I cut them in half lengthwise, take out the seedy membrane, and lay them in my Pampered Chef stoneware baker, ready to fill.
The filling is basically my standard ground turkey meatloaf, you can use "extra lean" ground breast of turkey, or the just "lean" version. Both turn out well. They cost about 8.99 for a 2-pack of 2.5 pounds each. My secret is the pinch of pumpkin pie spice in the meat mixture. It just makes the turkey taste better.You can make these ahead of time then just heat them up in the microwave. Or make them and keep in the fridge until baking time.
Ann's Stuffed Peppers
6 large sweet bell peppers, halved and cleaned of seeds (any color peppers, I like the red/orange and yellows because they are sweeter)
ground black pepper, salt
2.5 lbs ground turkey
1.5 cups of grated romano or parmesan cheese
2 large eggs
1 cup bread crumbs(or 2 slices white bread, crushed)
1/4 cup milk
1 small onion, chopped fine
1.5 cups frozen vegetables (I use the pea/corn/carrot blend, or frozen spinach)
pinch oregano, pumpkin pie spice, and garlic powder
1/4 cup good olive oil1 14 oz can diced tomatoes w juice, or pureed tomatoes, or even leftover tomato sauce
Reheat oven to 375 degrees. Place the peppers cut side up in a large baking dish which has been sprayed with Pam. season the inside of the peppers with a little olive oil, salt and pepper. Now mix the meat, cheese, spices, eggs, milk, breadcrumbs together in a large mixing bowl until just combined (do not over-mix, it makes the filling cook up tough). Now add the onion and the frozen veggies, and just mix to combine. Use about 1/4 of the mixture to fill each of the pepper halves..push them together they should just fit. Top with the tomatoes in juice, and the drizzle on the rest of the olive oil. Cover lightly with foil and bake for about 1 hour. Take off the foil and let the top brown, another 15 mins or so. Let rest upon removing from the oven for about 10 mins. I serve this with sour cream on the side, a salad and some italian bread.