Stuffed Peppers with Turkey and Brown Rice

When I was growing up I hated when my dad made stuffed peppers. Now years later I'm not sure why I didn't like them. They are so delicious! I made these the other night for dinner and definitely got lots of praise from my husband. I've had different versions of stuffed bell peppers and this is my favorite by far. The turkey and brown rice really makes me feel like I'm eating a lot healthier, without sacrificing taste.

Stuffed Peppers with Turkey and Brown Rice
adapted from Kalyn's Kitchen

Ingredients
1 cup cooked brown rice
4 large green bell peppers
1 large onion
3 tsp olive oil
1 package (4 links) sweet Italian turkey sausage
1/2 tsp dried oregano
1/2 cup grated Parmesan cheese
salt, pepper, Tony Chachere's, onion powder and garlic powder to taste
Jar of spaghetti sauce, any brand you prefer
1/2 cup grated mozzarella cheese

Directions:
1. Preheat oven to 375 degrees F.
2. Trim bottom of peppers so they have a flat surface to stand on. Cut a fairly generous amount of the stem of the peppers and remove the seeds. Set stems aside.
3. Bring a large pot of water to a boil and submerge the cut peppers in the water. Boil for 3 minutes to soften them. Drain water and place peppers in a small baking dish that has been sprayed with cooking spray.
4. Take stems of the peppers and trim off any white membrane. Dice pepper caps and the onion. Heat 2 tsp olive oil in a large skillet, saute diced peppers and onions 3-4 minutes or until soften.
5. Remove sausage from casings and add to skillet with peppers and onions. Cook until browned, breaking apart with a wooden spoon. Add dried spices at this time. Season to taste. Add cooked rice and Parmesan cheese to mixture and cook just long enough to warm. Taste and add more spices if needed.
6. Stuff the filling mixture into the hollowed out peppers, using a spoon to press the mixture down so it's tightly packed. If you have any extra filling you can put in a small ramekin and bake along with the peppers.
7. Spoon spaghetti sauce over tops of stuffed peppers, letting any extra fall into the baking dish.
8. Bake for 30 minutes, remove from oven and top with mozzarella cheese and bake another 10-15 minutes, until cheese is melted and lightly browned.

Stuffed Turkey and Spinach Shells

This is a great Italian dish for weekend cooking. It is a little time consuming but definitely worth it.

Ingredients

2 tbsp olive oil
1/2 cup chopped onion
6 cloves garlic
1 lb ground turkey breast
1 (10 oz) package frozen chopped spinach
1 (12 oz) package large shell pasta
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce
2 tbsp butter
2 tbsp all-purpose flour
2 tbsp chicken bouillon granules
2 cups half-and-half
1/4 cup chopped fresh parsley
1 tbsp chopped fresh basil
1/2 cup grated Parmesan cheese
Seasonings (onion and garilic powder, salt, pepper, Tonys)

Directions

Stuffing:

1. Heat oil in large skillet over medium heat. Sauté onions until translucent. Add garlic, sauté for 1 minute. Stir in ground beef. Season with salt and pepper. Cook until well browned and crumbled.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of water to a boil. Add pasta shells and parboil for half the time recommended on package. Drain and cover with cool water to stop cooking.
3. To beef mixture add cooked spinach and ricotta cheese. Season to taste with seasonings recommended above. When mixture is cool enough, add beaten eggs. Stir to mix.
4. Spray the bottom of a 9x13 inch baking dish with cooking spray. Spread 1/4 cup spaghetti sauce in bottom of dish. Drain pasta shells and stuff each shell with meat and cheese mixture. Place shells in prepared dish.
5. Preheat oven to 350 degrees

White Sauce:

1. Melt butter in small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to med-high and cook, stirring constantly, until bubbling.
2. Stir in half-and-half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Carefully pour sauce evenly over stuffed shells.

3. Stir basil into remaining spaghetti sauce. Pour or ladle spaghetti sauce over white sauce, trying to layer the sauces without mixing.
4. Cover and bake for 40 minutes. Remove from oven, uncover, sprinkle with Parmesan cheese. Bake uncovered for 10 minutes more.