Stuffed Peppers with Turkey and Wild Rice

Ingredients:

1 Box brown and wild rice mix, cooked

6 Large bell peppers

Tomato sauce - enough to cover the bottom of a casserole dish

2 tablespoons Olive oil

1 1/2 cups Chopped onion

1/2 Bell pepper, diced

1 Package  lean ground turkey

3 Garlic cloves

7 Mushrooms, finely diced

1 teaspoon Oregano

1 teaspoon Basil

1 Can diced tomatoes

Salt and Pepper to taste

1/2 cup Parmesan

Shredded mozzarella for topping

Directions:

Preheat oven to 400 degrees F.

Cutbell peppers in half lengthwise; discard seeds and membranes. blanch for 2 minutes. Pat dry and place in a casserole dish the bottom of the dish should be covered with a thin layer of tomato sauce.

In a pan, add olive oil and saute the onions and bell pepper until soft (7-9 minutes). Add minced garlic and mushrooms and cook for 2 minutes. Add the ground turkey and spices and cook until the turkey is no longer pink, breaking up the turkey as it cooks.

In a large bowl, combine the cooked ground turkey, cooked wild rice, diced tomatoes and Parmesan. Add salt and pepper to taste. Scoop mixture into each bell pepper half.Top with a scoop of tomato sauce and grated mozzarella cheese.