These delightful cheese-stuffed sweet peppers combine various Italian flavors and are topped with a savory sauce. Perfect for a comforting meal, they are easy to prepare and everyone will love them!
2cansdiced tomatoeswith oregano, basil, and garlic, no salt added (15 oz each)
4ouncestomato pasteno salt added
2cupsdiced fresh tomatoes
2teaspoonsItalian seasoning
1teaspoondried basil
1teaspoonMrs. Dash Garlic and Herb seasoning
1teaspoongranulated onion
1teaspooncracked black pepper
1tablespoonwhite sugar
1teaspoonlemon juice
Salt and pepperto taste
1cupshredded mozzarella cheese
16ounceslight ricotta and/or Greek yogurt
8ouncesprovolone cheese
6ouncesAsiago or Parmesan cheese
1largeegg
Instructions
Begin by heating a soup pot over medium heat, then add the olive oil. Incorporate the chopped onion and minced garlic, sautéing until they are tender.
For Turkey Filling:
Add the ground turkey to the pot, cooking it until it is just about fully cooked through.
Incorporate the canned tomatoes, tomato paste, fresh diced tomatoes, Italian seasoning, dried basil, Mrs. Dash seasoning, granulated onion, black pepper, sugar, and lemon juice. Allow this mixture to simmer gently for 30 to 40 minutes, tasting to adjust seasoning with salt and pepper as needed.
For Stuffing:
In a separate bowl, combine the provolone, Parmesan, ricotta, and egg until well-mixed.
Prepare the mini bell peppers by cutting off their tops and removing the seeds.
Fill each pepper with the cheese mixture you prepared earlier.
Spread a bit of the sauce from the pot on the bottom of a 9x13 baking dish, then place the stuffed peppers on top.
Cover the stuffed peppers with the remaining sauce. Bake in a preheated oven at 375°F for 1 hour.
In the last 5 minutes of baking, sprinkle the shredded mozzarella cheese on top to allow it to melt.