Stuffed Peppers

I was really really excited for stuffed peppers. The day started out raining and i thought what a perfect dinner! I should have known then that they would be so-so. I don't want to bag on anyone so I will post the recipe but not the link. I had 3 big peppers from the garden & 2 baby ones, so I went ahead & bought 3 more red peppers from the grocery store.

2 cups cooked brown or white rice
1lb ground turkey
7 bell peppers
1 onion
Olive oil for vegetables
2 tomatoes, diced
1 jar (25.5 ounce) marinara sauce
1 Tablespoon olive oil
½ teaspoon salt
1/4 teaspoon red pepper flakes
Fresh cracked pepper
½ cup Parmesan Reggiano

1. Make the rice according to package directions. Set aside.
2. brown the ground turkey
3. Dice the onions & add to the turkey, if you need more oil add it here.

4. Heat the oven to 375 degrees. Rub a 7x11 inch (2 quart) baking dish with 1 Tablespoon olive oil. Pour in the sauce and spread about the bottom of the dish. Line a jelly roll pan with foil and place the baking dish in the center to prevent spills.

5. In a large bowl mix together the rice, sausage, diced bell pepper, onion, asparagus, tomatoes, ½ teaspoon salt, red pepper flakes, and fresh cracked pepper.

8. Stuff the peppers with the mixture and gently pack down. Place in the sauce and sprinkle with Parmesan Reggiano Cheese. Top with a pepper ring.

9. Bake for 60 to 120 minutes or until golden brown and the sauce is bubbling. Wait 5 minutes before serving.



Here are the reasons maybe we didn't like it
1) not enough sauce
2) the peppers were still really crunchy even after an hour of cooking
3) the insides weren't, i don't know, cheesy enough maybe?

So since I have so many leftover, I decided to remake them. I cut the peppers in half & placed them in on a bed of tomato sauce in a roasting pan. I sprinkled them with mozzerella cheese & put them in the oven at 375F for probably 25-30 minutes. They were so much better.