Stuffed Peppers

We scored some delicious red bell peppers in our Bountiful Basket last Saturday plus that's one thing that I've actually been pulling out of my garden right now (finally!). So I've been loaded with peppers this week! I used some in my Mango salsa, I threw one in my pico de gallo and the rest I turned into stuffed peppers last night. They are quick and easy and they freeze very well for an easy lunch or dinner down the road. I doubled this recipe for that purpose.

Stuffed Peppers

6 large sweet bell peppers

1 recipe Seasoned Rice and Pasta

1 lb ground turkey, cooked (may substitute ground beef, or leave out for vegetarian)

1 small onion, chopped

1 cup shredded cheddar cheese

1 tomato, chopped

Preheat oven to 350 F. Wash peppers and remove tops including stems and seeds. Combine cooked turkey, onion,  Seasoned Rice and Pasta, and tomato. Stuff each pepper with mixture. Place peppers in lightly greased large casserole dish. Sprinkle cheese all over each pepper. If lid doesnt fit snugly, cover tightly with aluminum foil. (If there is extra filling, you can add that to the bottom of the dish.) Bake covered for 40 minutes. Serve hot with a fresh garden salad.

To freeze: Cool. Wrap individually in heavy duty aluminum foil or place each one into a quart sized freezer bag; label and freeze.

To Serve: Unwrap stuffed peppers. Place in roasting pan. Heat at 350 for 25 minutes. Or unwrap and cook in microwave 3-5 minutes.