Stuffed Peppers

Ingredients

• 1/2 cup brown rice
• 2 cups vegetable broth
• 1 really huge tomato or 2 to 3 medium ones – quartered
• 4 large peppers – tops and seeds removed
• 2 to 3 tablespoons garlic thyme olive oil
• 1 lb ground turkey
• 1/2 half large white onion – grated
• 4 shishito peppers + 4 shito peppers
• 1 teaspoon granulated garlic
• 1 teaspoon dried basil
• salt and pepper

Instructions

1. In a large skillet heat the brown rice and vegetable broth with 1/4 teaspoon salt…bring to a boil, then lower heat to medium and cook until the vegetable broth is absorbed by the rice – this takes about 25 minutes.
2. Preheat oven to 400 degrees:
3. On baking sheet place cut tomatoes and 4 shilot peppers, salt and pepper & coat with the olive oil. Bake for 25 to 30 minutes. Remove from oven to cool.
4. While the rice is cooking in a large bowl combine the ground turkey, grated onion, 4 shito peppers finely chopped, granulated garlic, dried basil and s&p.
5. When the rice has absorbed all the broth add the ground turkey mixture and cook for 25 to 30 minutes.
6. Fill the peppers with the turkey mixture. In a blender combine the roasted tomatoes and peppers (include the olive oil for the baking sheet and combine. Add a cup of the turkey mixture and combine – this will give you a nice thick sauce. Pour the sauce over and around the filled peppers in a roasting dish that allows them to stand up. Bake at 350 for 30 to 40 minutes.