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Stuffed Peppers

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Ingredients
  

  • 6-8 Cubanelle peppers
  • 1 1/3 lb ground turkey
  • 3 cloves garlic minced
  • 1 yellow onion diced
  • 2 medium carrots peeled and diced
  • 1 red bell pepper diced
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 2 T. fresh parsley
  • 1 T. olive oil
  • 1 cup plain breadcrumbs
  • 1 egg
  • 2 cans Campbell's Tomato Bisque Soup (concentrate)

Instructions
 

  • Preheat oven to 350 degrees
  • Cut off top of peppers and then cut length wise, removing seeds and membranes. Set aside.
  • Saute onion, garlic, red bell pepper, and carrots in 1 T. of olive oil.  Let cool slightly.  Then add to ground turkey. Add oregano, basil, bread crumbs, egg, parsley, and salt and pepper to taste.
  • Stuff meat mixture into peppers, filling pepper and a little higher than the edges. Arrange in a single layer in a 13x9 pan.
  • Pour both cans of soup over top of peppers, also add about ¼ can of water and pour that over the peppers as well.
  • Cover and bake for 1 hour.

Notes

Make ahead options: These are a great make ahead meal.  You can make the filling and assemble the peppers and put them in the fridge until ready to bake. I usually pull them out about 30 minutes before I will put them in the oven so they (and the glass dish) are not too cold from the fridge. 
What to serve with it:  This recipe is so satisfying it doesn't need much.  And it has plenty of protein and vegetables to stand on its own. Many times we eat this on it's own and it's delicious.  Sometimes I serve it with a nice roll or crusty bread and that is delicious too. 
These freeze great too!  I usually bake them all and then freeze some already cooked.  Then just defrost and reheat when you need a quick dinner.