{The Stud Muffin} Stuffed Bell Peppers

Ingredients:

Bell Pepper Stuffing

1/2 Lb Ground Chicken

1/2 Lb Ground Turkey, lean

6 Red Bell Peppers

1 Large Carrot, grated finely

1 Green Bell Pepper, finely diced

1/4 Cup Bread Crumbs

4 Lg. Cloves of Garlic, chopped rough

1 Whole Egg

1 Egg Yolk

1/4 Cup Toasted Pine Nuts, chopped

1 Tsp Fresh Rosemary, chopped 

1 Tbsp Coarse Sea Salt

1 Tbsp Coarse Black Pepper

Tomato Sauce

1 Can Low Sodium Diced Tomatoes

2 Tsp Sriracha (Thai Hot Sauce)

1 Tsp Balsamic Vinegar

2 Tsp Brown Sugar

2 Cloves Garlic, diced

5 Fresh Peach Slices

1.  Preheat oven to 450 degrees F.
2. Mix all sauce ingredients together in saucepan and simmer on medium for 20 minutes.
3. While sauce is simmering, mix all stuffing ingredients in large mixing bowl with hands (more fun that way) until all ingredients are evenly distributed.
4. Remove tops from red bell peppers, scraping insides with large spoon to remove seeds and white flesh.
5. Pour 4 Tbsp of olive oil and a pinch of salt in large stoneware or roasting dish that comfortably fits all 6 peppers, then coat outside of bell peppers generously with mixture in bottom of pan.
6.  Fill bell peppers with stuffing until stuffing mounds just past rim of the bell pepper.
7. Bake stuffed peppers for 30-40 minutes, or until cooked through, turning once in pan to avoid burned sides.
8. Returning to sauce, blend sauce to smooth consistency, then simmer sauce for 10 more minutes, stirring gently intermittently. Then let cool.
9.  When finished, remove peppers from dish and place into individual bowls and top with sauce. Serves 3, or 2 very hungry husbands.