Name: Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
Ingredients: 2 tablespoons olive oil; 1 small onion, grated; 1/4 cup chopped fresh Italian parsley leaves; 1 large egg; 3 tablespoons ketchup; 3 garlic cloves, minced; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup grated Pecorino Romano; 1/4 cup dried plain bread crumbs; 1 pound ground turkey, preferably dark meat; 1 short orange bell pepper, halved and seeded; 1 short red bell pepper, halved and seeded; 1 short yellow bell pepper, halved and seeded; 1 1/2 cups marinara sauce

Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple

Ingredients

2tablespoons olive oil
1 small onion, grated
1/4cup chopped, fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1teaspoon salt
1/4teaspoon freshly ground black pepper
1/3cup grated Pecorino Romano
1/4cup dried plain bread crumbs
1pound ground turkey, preferably dark meat
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 1/2cups marinara sauce

Instructions

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.