(Leftover) Turkey Stuffed Peppers

Preheat: 350F Prep: 30-60 min Bake: ab 30 min Serves: 4-8

Ingredients:

• 4 large bell peppers
  
• 2 cloves garlic, minced
• 2 Tbs butter
• 1 lb turkey, shredded
• 4 medium tomatoes, chopped
  
• 2 c mushrooms, sliced
  
• enough rice to make 2 c of cooked rice, preferably white rice
• enough chicken broth to cook rice in & a bit in reserve
  
• 1 Tbs parsley, chopped
  
• 1 Tbs fresh basil, chopped (3/4 tsp dried basil, crushed)
  
• 1/8 tsp hot pepper sauce, optional
  
• 1 c shredded Colby-Jack cheese

Directions:

1. Cut the tops from peppers; removing pepper from stem, chopping 7 reserving.
2. Discard pepper: membrane, seeds & stem.
3. Place pepper halves in an 8x8x2-inch baking dish.
4. In a skillet cook saute garlic in butter.
5. Once garlic turns a golden brown toss with shredded turkey.
6. If using quick cooking rice: Stir in chopped tomatoes, mushrooms, rice, parsley, basil, broth, and hot pepper sauce; bring to boiling, reduce heat, cover & simmer ab 15 min until rice is tender.
7. If using traditional rice: Cook rice in broth until done. Add chopped tomatoes, mushrooms, rice, parsley, basil, hot pepper sauce, garlic, turkey & enough broth to wet the mixture.
8. Fill peppers with mixture & top with cheese.
   
9. Bake, covered by foil, until heated through.
10. Remove foil & bake until cheese is a golden brown.
11. Serve immediately.

Tip: to make 8 smaller servings slice peppers in half lengthwise without removing tops, fill & bake.