Stuffed Peppers

I've noticed while it starts to cool down in the evenings, I start cooking in my oven. Again from my artisinal gluten free cooking book I adjusted this recipe a bit to our liking. We decided to cut it up after served to make it easier to eat, but whatever way you want to eat it, it's delicious! 

Preheat your oven to 350.

Cut the top off 4 bell peppers and remove seeds. Dice up the tops without the stem and set aside for the filling. Rub your peppers with olive oil on a baking pan and bake for 25 minutes. 

While your pepper are baking I sautéed half of an onion, 1 minced clove of garlic and the reserved peppers with olive oil until onions are translucent.  Add 1 pound of ground turkey and cook until browned. Stir in a can of diced tomatoes with the juice, 1 cup of cooked jasmine rice (uncle bens has an already cooked bag that you can microwave if your in a time crunch) GF Worcestershire sauce to liking (I used 2 TBS), 1 tsp dried oregano and basil and salt and pepper to liking. Add a quarter cup of shredded cheddar to the mixture. Set aside.

Remove peppers from the oven and fill with filling. Top each pepper with more shredded cheese and chopped fresh basil. Bake for an additional 20 minutes and serve hot. 

This is filling but doesn't feel heavy. Plus my house smells so good! Enjoy!