Stuffed Bell Peppers With A Twist

• 2 shallots large, small dice
• 4 garlic cloves sliced
• 2 zucchini small, small diced
• 6 Sicilian olives
• 1 can crushed tomatoes or 3 cups of sauce if you have
• 1 1/2 cups cooked brown rice
• 1 pound lean ground turkey
• 1/4 cup cheese grated parmigiano
• 1 cup shredded mozzarella
• 4 bell peppers I prefer red
• olive oil

1. In a large saute pan add a few Tbsp olive oil over medium heat. Once the oil is hot, not smoking, add the shallots, garlic, zucchini and olives. Season with salt and pepper. Allow the vegetables to cook until softened, about 5-6 minutes.
2. In the meantime prep your bell peppers. Cut them vertically leaving the top and bottom of the pepper on. Remove the ribs and seeds. Place the pepper halves into a baking dish with enough water in just to cover the bottom, this prevents the bottoms of the peppers from burning and adds moisture during cooking.
3. Ok, back to that filling. Once the vegetables are softened add in the turkey. Using the back of a wooden spoon break up the meat and mix into the vegetables. Once the turkey is broken up and partially cooked, add in the can of crushed tomatoes. Season again with salt and pepper. Allow the mixture to simmer for about 10 minutes. Turn off the heat. Add in the cooked rice and grated cheese, mix until combined.
4. Spoon the filling into the bell peppers. Top easy with mozzarella cheese. Bake in a 375 degree oven for 24-30 minutes. The peppers should be softened and the mozzarella browned.

shallots, garlic, zucchini, olives, tomatoes, brown rice, turkey, parmigiano, mozzarella, bell peppers, olive oil

Taken from www.yummly.com/recipe/Stuffed-Bell-Peppers-with-a-Twist-1671711 (may not work)