Stuffed Peppers

Heat oven to 375F.

Brown turkey in olive oil. Just before it’s completely done and no pink remains, add onion, garlic, red pepper flakes, Italian seasoning and salt and pepper. Continue cooking 4-5 minutes more.

Add mushrooms and cook until they start to soften and release their juices, then spoon out 1/2 of one can of petite diced tomatoes. It’s ok if some of the juice comes along. Just add it to the turkey mixture; then add remaining ingredients down to, but not including the bread crumbs, (saving the other 1 1/2 cans of tomatoes), and heat through.

To prepare crumb mixture simply stir all of the remaining ingredients (bread crumbs through end of list) together.

Cut the peppers length wise and clean out seeds and membranes; place in a 9×13 sprayed baking dish. Fill peppers with the meat mixture and top with the bread crumbs. Spoon the rest of the 1 1/2 cans of tomatoes around the peppers in your pan; cover and bake for 30 minutes. Uncover and bake an additional 10 minutes.

To serve, spoon the tomato sauce from the bottom of the pan over the peppers.

I said this serves 4 people because I only eat 1/2 pepper but my husband eats 2, so it just depends.