I love these stuffed peppers, but my children are still reluctant to even taste them.
6 medium/large bell peppers, seeded
1 lb ground turkey/venison/beef
1 C chopped mushrooms (optional)
1/2 onion, chopped
8 oz tomato sauce
1 TBSP minced garlic
1 tsp dried basil
1 tsp dried oregano
1 TBSP worcestershire sauce
salt and pepper to taste
2-3 C cooked rice
Preheat oven to 350 F
Cut tops off the peppers and remove cores. Trim the stems from the tops and discard. Chop the remaining tops; set aside. Arrange pepper shells in a steamer over boiling water, cover, and steam 5-10 minutes, until tender. Drain shells and set aside.
In large skillet, combine turkey, mushrooms, onion, and reserved chopped pepper. Cook over medium heat until turkey is cooked- approximately 7-8 minutes. Drain off any excess grease. Add the tomato sauce, garlic, basil, oregano, worcestershire sauce, salt, and pepper. Bring to a boil; reduce the heat and simmer 5 minutes. Mix in the rice (use less rice for smaller peppers and more rice for bigger peppers or leftover filling).
Spoon mixture into the pepper shells; then place the peppers upright in a baking dish. Sprinkle with mozzarella. Bake 10-15 minutes, until the cheese is melted and peppers are thoroughly heated. Serve.
Making it healthier:
Omit the cheese. If desired, top with an additional 8 oz can of tomato sauce.