Mediterranean Stuffed Pepper with Turkey, Orzo and Feta Cheese

Mediterranean Stuffed Pepper with Turkey, Orzo and Feta Cheese

Peppers

6 peppers, 2 red, 2 yellow and 2 orange

1 cup orzo, cooked according to package instructions, cooled

1 lb. ground turkey

1 cup mozzarella

1/4 cup crumbled feta cheese

1/2 cup kalamata olives, chopped

1/2 teaspoon oregano

1/2 teaspoon mint

1/2 teaspoon dill

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1 clove garlic, chopped

1 tablespoon fresh lemon juice

1 teaspoon zest of lemon

1 1/2 teapsoon salt

1/2 teaspoon pepper

Sauce

2 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon oregano

1/4 teaspoon crushed red pepper

1 teaspoon salt

1 can(14.5 oz) petite chopped tomatoes, I use Hunt's no salt added

2 tablespoon parmesan cheese

Preheat oven to 350F. Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, orzo, oregano, mint, dill, allspice, cinnamon garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops. Place in baking dish.

Make sauce: Heat oil in deep and wide sauce pan. Add garlic cooking until translucent, don't brown. Add oregano, pepper and salt until combined. Slowly pour in tomatoes cover and simmer for 30 minutes. Top peppers with tomato sauce. Sprinkle with parmesan cheese.  Cover with lid or aluminum foil and bake her for 50-60 minutes.