Sweet and Savory Stuffed Peppers

2 tbsp Paprika
1 dash Pepper, black
2 tbsp Basil
1 dash Salt
3 tbsp Olive Oil
1 cup, chopped Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
4 clove Garlic
4 cup, pieces or slices Mushrooms, fresh
2 cup, chopped Onions, raw
4 cup Spinach, fresh
4 cup, sliced Summer Squash
1 cup, chopped Peppers, sweet, red, fresh
14 oz Turkey, Ground turkey, 93% lean
0.15 serving Fennel - One Bulb
9 serving Whole Sweet Peppers, any colour

I like to use various spice arrangements for these. I often use smoked paprika, or go all Italian seasonings, or Mexican seasoning. This recipe is very versatile. Left over peppers store and keep well and make excellent light lunches. Let your imagination guide you with the spices as with these basic ingredients it is hard to go wrong. Salt and pepper to taste.

In a large sauce pan heat olive oil. Add onions, garlic and sautee until translucent, about 4 minutes. Add ground beef, summer squash (zuchinni), mushrooms and fresh swiss chard. Add mushrooms and spice. Cook for 10 - 15 minutes over medium heat until beef is browned, chard and squash have been reduced. Turn off heat, leave covered and let stand.

Pre-heat Oven to 350 deg.
Chop the tops from the peppers and use knife and/or fingers to clean out seed pod tags along the insides of the peppers.

Add one egg to the cooling mixture in the pot and stir in quickly, making sure to spread the egg throughout. Use two if it a really big filling.

With a large spoon scoop filling into the peppers. Fill evenly and tamp down the filling to add more and reduce any air gaps in the pepper.

Stand peppers in an oven safe tray so that they support each other in a circle.

Bake at 350 for 30 -35 minutes. When they are finished the outsides may be oven charred in places and the filling should be bubbling slightly.

Serve with rice.


Serving Size: Makes 6 Large Stuffed Peppers