Stuffed Peppers

these were yummy! even the girl child that typically scoffs at peppers ate them!!

I was standing in Produce Junction last weekend on the veggie side trying to decide what I was going to make for dinner this week. I looked at the green peppers and thought hmm, it'll be a spaghetti week. Then saw how many were in the bag and though hmm, das a lotta peppers. THEN I thought (ok and said out loud), 'eh maybe I'll stuff them or something.' And with that, an idea was born. (ie the idea for a meal for dinner for the week, not the idea of stuffed peppers, I realize that's been done, lol)

I already know I was making collard greens & chorizo and would have some chorizo left over. I was also planning to make ginger-lime chicken thighs and was getting scallions and figured that could go in it as well as garlic... and with that the idea was nourished and developed. So, I had an idea, and looked at some recipes just to see what was out there. Love it when I do that and see that my adea was a workable one. :)

Yadda yadda yadda I finally got to make them last night. I'd cooked the other two dishes and a cake and blueberry muffins and bacon/egg/onion/ch egg muffins on Sunday and ran out of steam before I could do the peppers. I finally made them yesterday and hooray, for a first attempt it went darn well I think.

So, here it is if you're interested:
Ingredients
1 lb ground turkey
2/5 lb chorizo (random, yes. the collards/chorizo recipe calls for 1/2lb but the way I buy it it's in 5 links, too lazy to cut the one in half, so I just use 3 of the 5.)
4 scallions finely chopped (eh definitely smaller than a rough chop but not quite a mince think)
4 cloves of garlic minced
1 cup cooked rice (leftover worked swimmingly)
1 can diced tomatoes (i think it actually said something like finely diced or something)
~2ish (i think?) tablespoons worcestershire sauce (i was already putting it in when i realized i should have measured it. whoops)
8 mediumish sized green peppers (i was gonna do 6 but had more filling and more peppers)
salt & pepper
shredded cheese of your choice

Preheat
375

Prep the Peppers
Slice a smidget off the bottom of the peppers to give it a flat base. Slice of the top to open it up, hollow them out. Place in a baking dish. I spread a bit of olive oil on the bottom just to make sure it didn't stick (just seemed like a good idea).

Prep the Filling
Mix it all up in a bowl.

Get ta Stuffin
Fill the peppers with the filling. I over filled them some which was fine it does shrink down once stuff starts releasing liquids and what not.

Cover & Bake
50 minutes

Almost Done
Uncover, top with cheese, put back in oven for 5 more minutes.

and Voila! Deliciousness!

Next time...
So, I could make them exactly like this again and be totally fine. Yum! Buuut, this is me. So next time - more scallions. more garlic. fresh tomatoes. more chorizo, less turkey. or hey maybe some other meat something altogether, who knows. But delish they were, I assure you. :)