Ingredients:
6 -8 bell peppers ( pretty when using both red and green peppers)
1 onions, chopped
2 garlic cloves, minced
1 jalapeno peppers, chopped
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon fresh sage, minced
1/2 tablespoon fresh basil, minced
1 lb ground turkey
2 tablespoons chili powder ( if you don’t want it quite as spicy use only 1 tablespoon)
1 tablespoon unsweetened cocoa powder ( I use Hersey’s)
1/2 teaspoon salt
1 cup cooked brown rice
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed
1 cup cheddar cheese, grated
2 (8 ounce) cans tomato sauce
Directions:
Preheat oven to 375 F.
Wash peppers, cut off tops and remove seeds, cores and membranes.
Melt butter or margarine in large skillet over medium low heat. Add onion, garlic and jalapeno. Saute over medium low heat, stirring for 10 minutes or until tender.
Add turkey, herbs, chili powder, cocoa powder and salt. Cook, stirring occasionally 10 minutes or until turkey browns. Remove from heat.
Stir in brown rice, corn, peas and 1/2 cup of the cheese.
Pour tomato sauce in bottom of 9 x 13-inch pan.
Spoon turkey mixture into peppers and place in pan. Sprinkle with cheese.
Bake 45-60 minutes or until done.
Servings: 4-6
Time preparation: 30 min.
Time total: 90 min.