INGREDIENTS:
- Six large green bell peppers - tops and seeds removed.
- 3 eggs, beaten
- 1 jar marinara sauce (I like Barilla brand)
- 1 1/4 cups instant brown rice
- 1/4 cups finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 lb ground turkey
- 4-5 button mushrooms, finely chooped
- 1 Italian sausage link, casing removed
- 3 garlic cloves, minced
- Shredded cheddar cheese
DIRECTIONS:
- Preheat oven to 350 degrees.
- Bring a large pot of water to a boil, reduce heat to medium, and cook bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs, marinary sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground turkey, sausage link, and mushrooms into the mixture and stir until thoroughly combined.
- Stand peppers in a large baking dish and fill each pepper with the mixture. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees, 55-60 minutes. Uncover and top each pepper with Cheddar cheese. Bake until cheese is melted (about 2-3 more minutes).
Makes six large servings.
