Stuffed Bell Peppers

Several red bell peppers were bought and trashed with the intention of making this recipe (why do they go badly so quickly?!?), but I finally got around to putting something together, and it was quite delightful! Traditional recipes call for rice and ground beef, but I'm not a big eater of either, so I elected to go grain-free, add broccoli slaw and substitute the beef for ground turkey. So, without further ado.... 

Stuffed Bell Peppers

INGREDIENTS (Serves 2)

2 large red bell peppers

2 tbsp olive oil

1/2 cup broccoli slaw

1 cup chopped red onion

4 tablespoons chopped parsley

2 tbsp minced garlic

2 cups tomato or pasta sauce (I used Classico Tomato and Basil)

1 tsp paprika

1 tsp allspice

1/2 pound lean ground turkey

Grated Parmesan Cheese

Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 350F
2. Cut top 1/2 inch off of peppers and discard (or reserve if you want to chop them and add them back in to stuff the pepper. Scoop seeds from the peppers and discard.
3. In large skillet, heat oil over med-high heat. Add onions, parsley, garlic and broccoli slaw (and chopped red pepper pieces, if you choose). Saute' until onions and broccoli slaw soften, approximately 8 minutes.
4. In separate skillet, season turkey with salt and pepper and brown until cooked thoroughly (the turkey should cook while the veggies are cooking).
5. Add 1 cup tomato/pasta sauce and turkey to the skillet with the veggies. Add paprika and allspice. Stir and simmer on low for 10 minutes.
6. In baking dish, fill pepper cavities with the mixture, and pour remaining tomato sauce over peppers. Sprinkle peppers with Parmesan cheese (to your liking).
7. Cover with foil and bake for 30 minutes until peppers are tender.
8. Remove from oven, let cool for 5 minutes, and serve!

Salt and pepper, to taste.

These are great reheated as well! ENJOY!!!