Stuft peppers

Ahhh my favorite veggies packed into one eatable package, peppers, zuccini, squash, small tomatoes. I don't really care for big peices of tomoatoes, not like I will be eating it like an apple like on iron chef america, lol! Peppers are a favroite addition to any meal honestly. They add such a rich flavor and can kick in some spice!

This was a sort of collaberation, my fiance helped me out with this one. She has ranted and raved about her stuffed peppers so I had to try them. I usually cook for her friday night when she comes in so she doesn't have to do anything. She makes a long trip to me so its the least I can do for her. We cook togather on saturday or sundays if I dont let her take over and she has to kick me out the kitchen lol.

So here is "our" stuft peppers! enjoy.

Ingredients

Filling:

• 1lb of ground turkey
• 1 cup low-sodium chicken broth
• 1 cup of jasmine rice
• 2 cups water
• 2 cups chicken broth
• 1/2 cup (4 ounces) crumbled feta cheese
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• salt and freshly ground black pepper
• 2 medium red bell peppers
• 2 medium yellow bell pepper
• 2 medium orange bell pepper
• 1 zuccini, 1yellow squash
• can of diced tomatoes
• Hot water, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling:
In a medium saucepan, combine water and rice, bring the water to a boil over medium-high heat. Cover the pan reduce to a simmer for 20 minutes about 5 to 6 minutes.

In a medium saucepan add the ground turkey season and brown.

Put the rice in a large bowl and add the  zuccini, yellow squash, diced tomatoes, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot broth and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes.

Remove the peppers from the oven and arrange on serving plates.