Stuffed Red Peppers

Or should I say, best stuffed peppers EVER? When I was younger, I wouldn't have put stuffed peppers at the top of my favorite-foods-list...I'm not sure they'd even make the bottom of the list. When I discovered this recipe, I discovered a new fave...and my daughter Eden is always requesting these. They are so good. So. Much. Flavor.  Seriously, the filling in these is so good I'm certain you could stuff just about anything with it and still love it.


adapted from Paula Dean's recipe
Ingredients:

• 4 large red bell peppers
• 1 1/4 pound ground turkey
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons beef bouillon granules
• 1 1/2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground pepper 
• 1 cup cooked rice
• 3/4 cup jarred salsa con queso
• 1/2 cup sour cream
• 1 cup canned crushed tomatoes
• 1/2 cup chopped green onion tops
• 1 tablespoon soy sauce
• 1 cup hot water

Directions:

1. Preheat oven to 350 degrees F.
2. Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.
3. Using a hot skillet, saute the ground turkey, onion, garlic, 1 teaspoon of bouillon granules, salt, garlic powder and pepper together. Saute until onions become translucent.
4. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

Make this a perfect meal with a nice big green salad on the side and some crusty warm bread with butter