New Italian Recipes Presents:
Italian Stuffed Bell Peppers

Ingredients

3 T chicken broth
6 large, well proportioned green or red bell peppers
1 lb. ground turkey, browned in a pan.
1 medium to large onion, chopped
3-4 T thinly sliced garlic cloves
1 cup plain cooked rice (any type of long grain rice works well)
3 T brown sugar
1/4 cup dry red wine
1/4 cup cider vinegar
1 T. dried thyme
1 tsp. cinnamon
1 T dried oregano
Dash of Tabasco
Salt and freshly ground black or mixed pepper to your personal taste
About 12 ounces of homemade tomato sauce
1/2 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/4 cup minced fresh basil

Preparation:

Slice stems and tops off green peppers. Remove seeds and white membranes. Rinse and set aside to dry.

Preheat oven to 350 degrees.

Place onion and garlic in a non-stick skillet with broth. Sauté over low heat until tender.

Add browned ground turkey.

Mix in cooked rice, brown sugar, vinegar, all spices, and about 1/4 cup of the tomato sauce.

Stuff peppers with the meat mixture.

Place upright in a 2-quart casserole dish that has been coated with cooking spray.

Place any remaining mixture around the peppers in the dish.

Pour remaining tomato sauce over peppers.

Bake for 1 hour, then remove from the oven and sprinkle cheeses and fresh basil over the top.

Bake 5-10 minutes more or until the cheese melts.