Ingredients
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1 lb Lean Ground Turkey
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4 Bell Peppers (any color)
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3 clove Garlic
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1/2 Onion
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1/2 cup Mozzarella Cheese
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1 jar of Prego Spaghetti Sauce
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1 tbsp Olive Oil
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1 Sage
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1 Salt & Pepper
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1 Rosemary or any spices you prefer!
Cooking Instructions
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1
Wash bell peppers, cut off tops (save them to dice up and add inside the peppers!) & stem, and remove seeds/stem from inside. (If your peppers have a rounded bottom that makes them difficult to stand upright, slice just a little off the bottom just to make them have a flat bottom)
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2
Boil a large pot of water and have a bowl of ice water ready to blanch the peppers. Boil for 1-2 minutes (longer for softer peppers, shorter for more crisp peppers). Remove peppers and place in ice water to stop them from continuing to cook. After about a minute, remove peppers and place them standing up in a casserole dish. Use a paper towel to remove any excess water.
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3
Dice up garlic, onions, and the tops of the peppers. Sauté with the olive oil for about 5 minutes. Remove from pan and set aside.
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4
Pan fry the turkey, while breaking it into small pieces, with sage, salt, pepper, and any other spices you may like. Once it is browned (about 7 minutes), remove and combine with the garlic, onions, and peppers.
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5
Add about half of the jar of spaghetti sauce to the mixture and mix evenly. Scoop the mixture into the bell peppers.
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6
Pour remaining sauce on top and around the peppers.
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7
Bake at 350°F for 20-25 minutes.
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8
Divide and sprinkle the mozzarella cheese on top of the peppers and continue baking for 5 minutes, or until cheese is melted.
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9
Add Rosemary (or any other spice) on top of cheese, and let peppers cool for about 10 to 15 minutes.
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10
Serve with garlic bread and enjoy!
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