Ingredients

The following ingredients have 6 Servings
  • 6 large bell peppers ((any color works))
  • 1 ½ lb. ground turkey
  • 45 oz. tomato sauce ((three, 15 oz. cans, low sodium, no sugar added))
  • ½ large red onion ((chopped))
  • ½ lb. crimini mushrooms ((white mushrooms will work too))
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tbsp. olive oil
  • ½ cup chicken broth ((veggie broth works too))

Instruction

  • Preheat oven to 350 degrees F.
  • Slice the tops off your peppers and remove the cores. Reserve the tops.
  • Place your peppers in a baking dish (preferably one with a lid - but don't panic if you don't have one). Make sure the dish is small enough to fit the peppers snugly so that they can stand upright.
  • Pour 2 of the 3 cans of tomato sauce into the bottom of the pot so your peppers have a nice little pool to swim in during baking.
  • Pop out the middles of your pepper tops and chop them, as well as the onion and mushrooms.
  • Put your veggies in a pan with the olive oil and sauté until they are nice and soft.
  • Put your cooked veggies into a large mixing bowl and set aside.
  • Using the same pan you cooked your veggies in, cook your turkey in the 1/2 cup of broth.
  • Add your spices.
  • In the last 3-5 minutes of cooking, return your veggies to the pan. Mix well.
  • Return the entire mixture to the mixing bowl. Add your remaining tomato sauce. Stir well.
  • Fill your peppers with the meat mixture.
  • Cover with a lid. If you don't have one, cover tightly with aluminum foil.
  • Bake for approximately one hour, or until the peppers are very soft.
  • Cool and serve with a little sauce poured over the top.