Here’s what you need… skillet, small roasting pan, oven temp 375 degrees, bake time 50 minutes.

1 Lbs Ground Turkey

1 Cup Rice

½ Cup Cherry Tomato

4 Sprigs Fresh Oregano

2 Fresh Bay Leaves

1 Medium Shallot

3 Garlic Cloves

2 Tablespoons Victoria Taylor’s Seasoning “Sicilian” or any Italian seasoning

1 Teaspoon Salt

1 Teaspoon Pepper

2 Cups Vegetable Stock

2 Green Peppers

2 Red Peppers

3 Tablespoons Olive Oil

Preheat oven 375 degrees

Turn stove top to medium heat.  In the skillet add olive oil, minced garlic and chopped shallots, Italian seasoning, fresh oregano sprigs whole, bay leaves, salt & pepper and saute for 10 minutes or until golden brown.  Add rice and 1 cup of vegetable stock and cook for 10 minutes.  Add turkey and remaining 1 cup of vegetable stock and saute for 20 minutes.

While turkey and rice stuffing is sauteing begin preparing the peppers.  Cut the top of peppers and save to use again for roasting.  De-seed and de-vein the inside of peppers.  Fill with turkey and rice stuffing to the top.  Place the top of pepper atop again, snugly place in a small roasting pan. Tent the peppers with foil for 25 minutes then remove the foil for remaining 25 minutes allowing peppers to get a charred color.  Remove from oven and serve immediately.

Enjoy!