Turkey-stuffed peppers

The original recipe calls for ground heirloom turkey breast – I picked up 1 1/2 pounds of good old regular turkey breast. Now this may have turned out better with an heirloom turkey, but you can’t convince me of that.

Turkey-stuffed peppers (with my modifications)

1 1/2 pounds ground turkey breast

2 cups soft whole wheat bread crumbs

3 shallots, chopped

4 cloves garlic, minced

1/2 cup diced fennel bulb

kosher salt and ground pepper, to taste

3 eggs

1/2 cup almond milk

2 teaspoons dried basil

4 large peppers, your color choice, halved and seeded

1 14-ounce can diced tomatoes, pureed

1/4 cup grated soy parmesan cheese

fresh parsley

Spray a baking dish with non-stick cooking spray. In a large bowl, combine ground turkey, breadcrumbs, shallots, garlic, fennel, salt, pepper, eggs, almond milk, and basil; mix well. Spoon mixture into pepper halves.

Pour tomato puree into baking dish. Arrange peppers on top of tomatoes. Cover with foil. Cook 50 – 60 minutes in a preheated 350 degree F oven until turkey is no longer pink in center and peppers are tender. Remove foil. Sprinkle with cheese. Cook 5 – 10 minutes more until cheese is melted. Sprinkle with fresh parsley. Makes 8 servings.

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