Stuffed Bell Peppers (adapted from Emeril)

Make sure you measure out as best as you can. Portion size is important! This makes 6 servings...

Ingredients

• 6 green bell peppers, tops cut away and seeds removed
• 1 tablespoons olive oil
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped green bell peppers
• 1 pound ground turkey
• 1 tablespoon minced garlic
• 1/4 cup finely chopped fresh parsley leaves (I used parsley flakes)
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 1 cup cooked bulgur
• 8 ounces tomato sauce
• Water
• Daiya Mozzarella Shreds (Check here on where to buy http://www.daiyafoods.com/our-products)

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the turkey, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the bulgur and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the meat mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. About 10 minutes before taking them out, sprinkle each with Daiya shreds until it's melted or close to.
Remove from the oven and let rest for 10 minutes before serving