Stuffed Peppers in a Roasted Red Pepper Sauce

Okay, okay... I know you hear stuffed peppers and you just roll your eyes lol. They certainly have seemed to fall out of favour in recent years, but I have to admit I don't really know why?!!! They are easy to prepare, beautiful to look at, taste amazing and really are a one dish meal. So roll your eyes all you want...I still love them!

1lb                 ground turkey

2                   cloves garlic (crushed)

1/4tsp           chili powder

1tbs              Dijon mustard

1tsp              salt

1/4tsp          pepper

½                 onion

1c                 finely chopped cauliflower

6                  mushrooms

1                   tomato (diced)

1                   roasted red pepper

2                  large handfuls of baby kale (chopped)

4                 large green peppers (tops cut off and seeds removed)

1c                  rice

2c                 chicken stock

** You can use 2 cups of leftover rice instead if you have some in the fridge.

Preheat oven to 350 degrees.

In a medium sized pot bring the chicken stock and the rice to a boil. Continue to boil until most of the water has been absorbed. Now turn off the heat, place a tight fitting lid on the pot and ignore for 20 minutes.

Combine the first 12 ingredients in a large pan and sauté until the turkey is fully cooked and slightly browned. When your rice is done stir in the cooked turkey mixture. Stuff each green pepper with the filling and then place in an oven safe dish.

Sauce:

4                      roasted red peppers

1c                    chicken stock

1                      clove of garlic

Toss in a blender or food processer until smooth.

Now pour the sauce in the bottom of the baking dish with the stuffed peppers, cover and bake for about an hour or until the peppers are fork tender.