Dinner Date Stuffed Peppers

B and I decided to have a Friday night dinner date at home.  We are trying to save up money for a vacation this summer, so we’ve been cutting back on how much we go out (it’s been painful, we love to go out to eat!).  We decided to open up a bottle of wine and make a nice meal.  I offered to cook, after a long and stressful week, nothing relaxes me like cooking, for some reason I find it therapeutic.  I decided to make stuffed peppers since we haven’t had them in awhile and I hadn’t quite perfected my recipe yet.  I thought they turned out really well, and the wine, which was a gift, was fantastic.  Here’s my recipe for stuffed peppers, bon appétit! 

Stuffed Peppers

Serves 4

4 bell peppers

1 c. cooked rice

Olive oil, 1 turn of the pan

2 cloves garlic, chopped

½ Vidalia onion, diced

½ lb. ground turkey

Salt and pepper

¼ tsp. cumin

1 tsp. chili powder

½ tsp. cayenne pepper

¼ tsp. red pepper flakes

½ tsp. oregano

1 can tomato sauce

1 c. shredded mozzarella

Parmesan cheese if desired

Preheat oven to 375.  Cut the tops off the peppers; remove all seeds and white membrane from the peppers and tops.  Heat the olive oil in a sauté pan over medium heat.  Sauté the garlic and onions.  When onions are translucent, add the ground turkey and spices and brown the meat.  Remove from heat, put the mixture in a bowl and add the rice and cheese.  Stuff each pepper with the filling and replace the tops.  Place in a glass baking dish and top with tomato sauce.  Cook at 375 for 35-40 minutes.  Top with fresh parmesan before serving.