Roasted Stuffed Sweet Bell Peppers

The recipe I'm sharing, Roasted Stuffed Sweet Bell Peppers, reminds me of my childhood. My mom would always make "Stuffed Peppers" when I was growing up and she always called them Stuffed Peppers.  A very simple name but my brother and I always knew what that meant when she said "I'm making Stuffed Peppers for dinner." I couldn't title this recipe what she calls them because that could mean 100 different types of and variations of stuffed peppers. Are we talking hot peppers, sausage stuffing, gorgonzola cheese....I mean the list could go on. My mom never changed the recipe and it always consisted of: green bell peppers, white rice, ground beef, and tomato sauce, nothing else except some salt and pepper. It's delicious that way but I tend to make a few variations depending on my mood or my family's. I kicked it up a notch this time and it was a hit in my household, especially after a long day of skiing! My twists: instead of white rice I added Spanish rice, instead of green peppers I used multi-colored bell peppers, instead of ground beef I added ground turkey, in addition to tomato sauce I added diced tomatoes, but I also added lots of Monterey Jack cheese, diced onion, and garlic. It's a comfort dish that is perfect for a winter meal but quite honestly, it's perfect any time of the year. So next time you're in the mood for "Stuffed Peppers" try my recipe ~ Roasted Stuffed Sweet Bell Peppers. It won't disappoint. Salute to classics with a twist!

Great ski day today at Holiday Valley!

Can’t wait to start cooking recipes from this amazing new cookbook I bought ~ French Country Cooking.

Roasted Stuffed Sweet Bell Peppers

Serves 4-6

Ingredients:

• 6 large bell peppers, multi-colored of green, yellow, orange, red
• olive oil 
• 1 lb ground turkey
• 1 Spanish onion, diced
• 2 cloves garlic
• 32 oz can diced tomatoes
• 1/4 tsp red pepper flakes
• 1 1/2 cups of Spanish rice (I used Rice a Roni brand and cooked according to box instructions)
• 3/4 cups shredded Monterey jack cheese
• 3/4 cups shredded cheddar cheese
• 2 cups canned tomato sauce
• salt and pepper

Instructions:

1. Preheat oven to 375 degrees.
2. Cut the bell peppers in half lengthwise, remove and discard stems, seeds and membranes. Place the peppers cut side up in a large baking dish with olive oil to cover the bottom. Add 1/4 cup of water to the bottom of the baking dish as well. The water will help steam the peppers so they are moist during the baking time. 
3. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the turkey, onion, and garlic and season with hot pepper flakes, salt and pepper. Cook until meat is cooked through. Make sure to break up lumps of turkey. 
4. Meanwhile, cook Spanish rice according to the packages instructions.
5. Add the Spanish rice to the ground turkey skillet and stir until mixed. Add 1/2 cup of Monterey cheese and 1/2 cup cheddar cheese, and canned tomatoes and stir until mixed.
6. Fill the peppers with the rice and turkey mixture and drizzle tops with olive oil. Cover with foil and bake for 40 minutes. 
7. Uncover and add remaining cheese and tomato sauce to the top and bake for an additional 15 - 20 minutes until cheese is melted and peppers are tender when pierced with a fork.
8. Enjoy with a simple green salad, bread, and a glass of red wine!