Stuffed Bell Peppers
1 lb lean ground beef
1 lb lean ground turkey
1/4 c medium salsa1-2 tsp chipotle tobasco sauce
1/4 c bread crumbs
1 tsp salt
1 tsp pepper
1/2 tsp oregano
2 tsp finely chopped garlic
1 c spinach, coarsely chopped
1/2 c mushrooms, coarsely chopped
1 stalk celery
1/2 md onion
1 14oz can diced tomatoes
3-4 c cooked rice (can use brown or white & I undercook mine a little)
4 lg bell peppers, seeded and cut in half from top of pepper to bottom
Preheat oven to 350 degrees. Spray the bottom of a baking pan that is large enough to hold all the bell pepper halfs (I used a 9"). Place bell peppers in sprayed pan and set aside.
In a large mixing bowl, mix ground beef, ground turkey, 2 eggs, salsa, tobasco sauce, bread crumbs, salt, pepper, oregano, garlic and spinach. Reserve half of the meat mixture to use some other time (it is great for spagetti sauce, meatloaf, meatballs, salisbury steak, nachos and any other recipe that calls for ground meat). Brown the meat mixture in a large skillet just until it is no longer pink. Add mushrooms, celery, carrots and onion to the meat mixture and cook until vegetables are softened about 5 minutes. Add the diced tomatoes to the pan and cook for 5 minutes more. Add cooked rice to the pan (add rice to your liking. We love rice in this house so I tend to use more) ensuring that you leave some cooking liquid in the pan. It should not be too wet (like a soup or stew) but you will see some cooking liquid on the surface of the mixture.
Fill each bell pepper half with the mixture. Be generous, it is okay if the cups overflow a bit. Bake in the over for 30-45 minutes. The peppers will be soft but not falling apart.
Yummy these are!