Stuffed Bell Peppers

Four Sweet Bell Peppers (any color, small square shaped peppers work best)
8 oz Lean Ground Turkey Breast meat
1/2 cup WIld Rice Blend (dry measure, then prepared according to package directions)
4 oz Baby Spinach leaves
1 med Sweet Onion (Vidalia, or other variety)
3 cloves garlic (finely chopped)
1 T Extra Virgin Olive Oil
1/4 tsp crushed red pepper
1 tsp salt (or to taste)
2 tsp dried oregano
1 tsp dried basil
1 6 oz can tomato paste (separated)

If you can only find large rectangular peppers, then use two and cut lengthwise to provide the 4 servings. Prep time does not include time to cook rice. This prep can be done several days before. Use 2 sweet or hot turkey sausage links if you prefer more spice. Remove casings if you substitute sausage links for the ground turkey breast and eliminate pepper flakes.

Prepare the Bell Peppers. Lay the pepper on its side and remove stem and core by cutting straight across the top of the pepper at the stem end. Carefully remove remaining seeds and membranes, leaving the pepper whole. Place each pepper on its end and trim slightly, if needed, to provide a flat bottom. Heat oil in a large skillet on med high. Add onion and garlic and cook until onions are translucent, about 5 minutes. Add spices and heat until fragrant, about 1-2 minutes. Add ground turkey and cook until well browned and thoroughly cooked, about 5 minutes. Add prepared rice blend. Stir to combine well. Add spinach and cook, stirring until the spinach is wilted and well incorporated. Add the spinach in batches if necessary. Add 4 T tomato paste and heat through, stirring until well incorporated. Mixture will be very thick. Stuff 1/4 of the mixture into each bell pepper. Mixture may have to be mounded over the top edge of the pepper depending on their size but it is thick enough to hold together. Place peppers in a deep, oven-safe dish. Dilute remaining tomato paste with 1/2 cup warm water and spoon evenly over peppers. Cover lightly with a foil tent and bake at 375F for 30 - 45 minutes. The peppers should be "al dente" at this point. If you prefer a softer feel cook for 10 - 15 minutes longer.

Serving Size: makes 4 servings