Stuffed Peppers

Stuffed Peppers

6 green bell peppers
½ lb ground turkey, hamburg, sausage, or whatever
2 T olive oil
1 c diced onion
½ lb mushrooms, chopped fine
2 cloves garlic, minced
1 egg, slightly beaten
1 T parsley
1 t kosher salt
fresh ground pepper
1 T fresh thyme or ½ t dried thyme
½ t cumin
1 c cooked rice
Tomato sauce (recipe follows)

Saute onion in a little olive oil until soft. Add mushrooms and continue to cook until liquid evaporates. Cool. Stir in meat, rice, and seasonings.

Cut the tops off the peppers and keep as lids. Remove core and seeds; brush inside and outside with olive oil; season with salt and pepper. Fill each with the turkey mixture (loosely) and place in baking dish. Pour tomato sauce over the peppers and around the dish. Bake for 1 hour at 350 until done.

Tomato Sauce:
2 T olive oil
1 small onion, minced
3 cloves garlic, minced
1 T tomato paste
1 (28 oz) can crushed tomatoes
2 T fresh basil, chopped
salt and pepper

Saute onion in olive oil until soft. Add garlic and cook another minute. Add tomato paste and tomatoes. Simmer for 20 min (may need to adjust consistency with water if it starts getting too thick). Strain into a clean saucepan. Add basil. Adjust seasoning with salt and pepper.


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