Savory Stuffed Bell Peppers

5 “medium” red peppers
1¼ lb. “extra-lean” ground turkey
2 “finely chopped” medium ripe tomatoes
1 “chopped” large onion
1 “minced” garlic clove
2 teaspoons extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon Italian seasoning
¼ teaspoon paprika
½ teaspoon salt or to taste
½ teaspoon fresh ground pepper or to taste
1½ cups soft bread crumbs
7 oz. combo package of shredded cheddar & Monterey jack cheese
Olive oil cooking spray (non-stick)

Start by lightly spraying a baking pan (15 x 10 x 1-inch) with cooking spray. The pan should be set aside.

In a Dutch oven or pot, start to boil water. The peppers should be cut in half lengthwise with all seeds being discarded. Now, cook the peppers until crisp-tender (3 to 5 minutes). Use a colander to drain and rinse the peppers with cold water; set them aside or let them stay in the colander.

Over medium heat, use a large skillet to lightly sauté the onions in olive oil. Add the turkey before stirring in garlic, Italian seasoning, cumin, salt, and pepper. Continue to stir until the turkey loses its pink color.

Combine the turkey, tomatoes, bread crumbs, and cheese in a large bowl. Lightly stir these ingredients before spooning the mixture into the peppers. Sprinkle the top of each pepper with paprika.

Place the stuffed peppers in the baking pan.

Baking time is 20 to 25 minutes or until peppers are tender.

Diva Tip:

• Before baking, I often top the peppers with a little cheese ahead of the paprika.