Italian Stuffed Peppers with Turkey

Note: You can use store bought marinara sauce, a 24-26 ounce jar, if you prefer or if you are running short on time.

For the marinara (if you make the homemade recipe above you’ll have leftovers):

Preheat a large skillet to medium heat with the oil. Add the onion and a sprinkle of salt and cook for one minute until slightly softened. Add the garlic and crushed red pepper and cook for 2 minutes more. Add the crushed tomatoes, sugar, and another sprinkle of salt. Taste, and adjust seasonings to your preference. Simmer for 10 minutes then lower the heat and keep warm until ready to use. Save leftovers in the fridge for up to a week or in the freezer for a few months!

For the peppers:

Preheat the oven to 400 F. Halve the pepper and remove the seeds, stem, and ribs. Place the pepper cut side up in a baking dish and bake for 10 minutes to soften slightly.

Meanwhile, make the meat filling. Heat a large skillet to medium heat with a spritz or drizzle of olive oil. Add the turkey, and brown for 7 or so minutes until nearly completely cooked through, using a spoon to crumble it.

Add the tomato paste, garlic, allspice and a sprinkle of salt to the meat mixture. Stir and add 1-3 tablespoons of water to form a light sauce, only if your meat is very dry. Turn off the stove and let the mixture cool slightly.

Add the rice, scallion, pine nuts, and mozzarella cheese to the meat mixture. Stir to combine and taste. Add more salt to your preference.

Heap the filling into the slightly cooked peppers. Top with the Parmesan cheese. Return to the oven and bake for 10-15 minutes until cheese is melted and topping is browned.

While the peppers are baking, tear or thinly slice the basil. Stir half the basil into the prepared warmed marinara.

To serve, spoon some marinara on a plate. Top with a pepper half and top that with more fresh basil. Enjoy!