Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
small onion, grated
chopped, fresh Italian parsley leaves
garlic cloves, minced
freshly ground black pepper
grated Pecorino Romano
dried plain bread crumbs
ground turkey, preferably dark meat
short orange bell pepper, halved and seeded
short red bell pepper, halved and seeded
short yellow bell pepper, halved and seeded
Preheat the oven to 400 degrees F.
Lightly drizzle olive oil into a 13 x 9 x 2 inch baking dish.
Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend.
Stir in the cheese and bread crumbs.
Mix in the turkey.
Cover and refrigerate the turkey mixture until chilled.
Fill pepper halves with chilled turkey mixture, dividing equally and mounding slightly.
Arrange the stuffed peppers in the baking dish.
Pour the marinara sauce over the stuffed peppers.
Bake uncovered until the vegetables are tender and beginning to brown.
Insert meat thermometer, filling must register 165 degrees F.
Cook about 45 minutes.
Transfer the stuffed vegetables to a platter and serve.