Stuffed Peppers

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:

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Stand peppers in a large baking dish and fill each pepper with the mixture. Cover dish with aluminum foil.
5. 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.