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Stuffed Peppers with Turkey and Vegetables

Reviewed: Oct. 18, 2009
This was a really great recipe. It's not the best thing I've ever tasted, but it's probably the best thing I've tasted that is this healthy. I made a few modifications: I cooked the peppers for 10 extra minutes before filling. I left out garlic powder but added oregano and celery salt. I added a diced yellow squash. The yellow squash is perfect if you need to play hide-the-veggies from the spouse or kids, because the yellow squash takes on the color of the ground turkey as it absorbs juices and sort of hides visually. I left out mushrooms because I hate them. I used more tomato sauce (instead of paste, which I didn't have on hand) because I thought it needed more moisture, but that may just be because I overcooked the turkey a little. Also, I had these tiny little sweet peppers that I found at my local warehouse club, so I filled some of those and put them around the big peppers. I'm going to upload my photo, because I think it turned out very visually appealing in addition to tasting great.
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