BEST EVER TRI- COLORED STUFFED PEPPERS

OK! Let me begin by telling you the darling does NOT like peppers!

 No matter what the color. green, red, yellow or orange....

a pepper is not going to pass his sexy lips!

BUT......after he took one bite of these stuffed peppers, he said, 

"I could eat these all day long!"

Success Baby!

I so prefer eating veggies most of the time.
I think it's much healthier for you, but hey....
who doesn't crave a good cheeseburger from time to time!

In my modest attempt to serve more vegetables to the love of my life, 
I have to invent good-tasting recipes to tempt the boy to eat healthier!

I adore stuffed peppers, as does my sweet baby o' mine, youngest, Robbie!
So I changed up the recipe a bit and you can too!

The original recipe called for ground beef. 
I changed this to ground turkey.
I knew he would not even try these if they had no meat at all.
And adding the cheese to rice....oh honey, that's his all time favorite.
That guy could eat rice for breakfast, lunch and dinner too!
Dessert? Give him a bowl of rice with sugar and milk!
What can I say?
He's a boy from the Delta y'all!

You're going to love these!
Note to self.......
I think the next time, I will try wild rice!
DELICIOSO!

BEST EVER TRI-COLORED STUFFED PEPPERS

6 large bell peppers

1 cup fresh mushrooms, chopped

1 cup zucchini, sliced and quartered

1 Tablespoon fresh basil

2 cups cheddar cheese, grated

1 lb ground turkey

1/2 cup onion, chopped

1 garlic clove, crushed

1/2 teaspoon salt
1 t. black pepper
1/2. garlic powder

1 cup cooked rice

1 (15 ounce) can tomato sauce

Cut a slice and stem off the very top of each pepper.

Remove stem, seed and membrane.Wash under cold water and pat dry. Place peppers in stock pot of boiling salted water for 5 minutes and drain.

Set aside.

Brown ground turkey until light brown. Add mushrooms, zucchini, onion, garlic, salt, pepper, garlic powder and basil to the ground turkey. Cook until vegetables are tender, stirring often.

Remove from heat and cool slightly. Stir in rice and 1 1/2 cups of cheese.

Stuff the pepper halves with mixture. Place cut side up in a shallow baking dish.

Pour tomato sauce over the peppers.Cover and bake 30 minutes at 350 degrees F.Add remaining cheese and bake another 5 minutes or until cheese is melted.

~ adapted recipe from the Attapulgus United Methodist Church Historical Cookbook

The darling and me

going to The Gaylord

...a few years back