Turkey & Feta Stuffed Peppers
What you need:
4 green bell peppers
1 small yellow onion, diced
3 stalks of celery, diced
1 28 oz. can of petite diced tomatoes
1 lb. of ground turkey
1 package of Athenos Tomato & Basil Feta Cheese (if you want to use plain feta cheese, that's fine too)
3 tablespoons tomato paste
A tiny spoonful of minced garlic (Chris doesn't really like garlic so I had to use sparingly) if you want more, go for it!
2 tsp. Oregano
2. tsp. Red pepper flakes
Salt (to taste)
Pepper (to taste)
2 tablespoons olive oil
Shredded Mozzarella cheese to melt over peppers.
What you need to do:
1. Start by heating skillet over medium heat with olive oil.
2. Add onions and celery and saute until tender.
(At this point I like to splash white wine into the mixture, makes me feel like I'm on some fancy cooking show).
3.Take tomato paste and mash it into celery and onion mixture, stirring continuously for about 3 minutes.
4. Now, add the ground turkey and cook until no longer pink.
5. Once the turkey is cooked, add the diced tomatoes and simmer for about 15-20 minutes.
(The house at this point, by the way, smells fantastic.)
6. While the mixture is simmering, prep the peppers by cutting of the tops and removing the seeds.
7. Remove mixture from heat and stir in feta cheese.
8. Now it's time to stuff those peppers! I filled each pepper about 3/4 full (leaving a little room for mozzarella cheese)
9. Place peppers in crock-pot with about 2/3 cups of water, and cook on high for about an hour and a half or until the pepper starts to get soft. (They will look almost olive green). My crock-pot is fairly new so it runs very hot and doesn't take much time to get things cooking. About 10 minutes before eating, top peppers with mozzarella cheese and cook an additional ten minutes.
10. Enjoy!
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