Stuffed Bell Pepper with Vodka Sauce

I made this tasty dish for my family last night. It turns out that one bell pepper per person was too much! Even as much as I love to eat, I struggled to finish my pepper. With that said, one pepper should be plenty for two persons if served as a main dish.

The filling can be made a day ahead of time but don't add the eggs until you are ready to fill the pepper.
Ingredients:
1 1/2 cups of Brown rice
4 Green Bell Peppers
3 Eggs
1 C. of Shredded Cheddar Cheese
1 Carrot, diced
1/2 Onion, diced
1/2 Fennel Bulb, diced 1
 lb of ground Turkey
1 Tbsp Chopped Roasted Garlic
1 Can Diced Roasted Tomatoes
2 Bouillon cubes (chicken or vegetable flavor)
1/4 C. Mild Enchilada Sauce
2 Tbsp. Vinegar Hot Sauce to taste
1/2 C. Italian Bread Crumbs
1/3 C. Ground Parmesan Cheese
1 1/2 C. Vodka Sauce (choose your favorite brand of jarred Vodka Sauce)

 Filling:
Saute the onions, carrots and leeks for 2-3 minutes until soft.

Add TBSP of chopped roasted garlic (if you don't have roasted chopped garlic it's OK to use regular chopped garlic)

While sauteing the vegetables cook Brown Rice according to package instructions

Add ground turkey to the vegetable mixture and cook until turkey begins to brown

Add a whole can of diced roasted tomatoes, enchilada sauce, vinegar and bouillon cubes. Allow to simmer for about 10 minutes (we need to reduce the liquid to about half) on medium high heat

Add hot sauce, salt and pepper to taste

After the liquid has been reduced to half, pour the vegetable mixture into a large bowl.

Add the cooked Brown rice to the bowl and mix gently.

Place bowl in the fridge for 45-60 minutes to cool completely

Time to Fill the Peppers!
Preheat the oven at 350

Wash, remove top, and core the Bell Peppers - place on a lined baking sheet or baking pan - pour some Vodka Sauce on the bottom of the pan to prevent the Peppers from burning on the bottom. A 8" square pan will hold four peppers nicely

Take cooled mixture from the fridge and mix in the cheddar cheese and eggs

Fill the Bell Peppers to the top with the mixture

 In a small bowl mix the Parmesan cheese and bread crumbs, use this mixture to create a thin layer on top of the peppers

Bake for 45-60 minutes to ensure the top is golden brown A

After removing the Peppers from the oven, allow to cool for about 5 minutes

Cut the peppers in half and put on plate Drizzle warm Vodka Sauce over the Peppers
Serve and Enjoy!

Serves 8 unless your belly can handle a whole pepper, then Serves 4 :)