all stuffed everything

I stuff everything. And when I say everything I mean everything from my schedule to my recipes.
I'm somehow finding bits of time for myself throughout my busy insane days, and tonight I found time to actually spend an hour in the kitchen to stuff peppers.
This recipe should feed six, even though I only used 3 peppers...primarily because we only had three peppers in the house.
(I ended up with masses of leftover filling)

What you'll need:

6 Bell Peppers

1 lb. Ground Turkey

1 Onion, chopped

3 Roma Tomatoes, chopped

Handful of Mushrooms (approx. 1/2 cup), also chopped
3/4 cup Brown Rice

Salt & Pepper

1 Teaspoon Worcestershire Sauce

1 Tablespoon Dijon Mustard

Hot Sauce (I used Tabasco), to taste

Chili Powder, to taste

Oregano, to taste

1 (8 oz.) can Tomato Sauce

1/2 cup Colby Jack Cheese

Mozzarella Cheese

What you'll do:

Preheat oven to 350 degrees.

Remove the tops of the peppers as well as the seeds.

In a skillet, saute the onions until they're translucent, then add the meat & brown. Once the meat is cooked, add the tomatoes, mushrooms, rice, & Worcestershire sauce. (I also diced the tops of the peppers and threw them in for fun.) Simmer over low-medium heat for 10 minutes before stirring in the dijon mustard, hot sauce, chili powder, & oregano. Turn off the stove top & stir in the Colby Jack cheese until it's melted.

Finally, place the peppers open-side up in a casserole dish or something with a lid.

Stuff the peppers with your meat mixture, pour water over mixture, top with Mozzarella cheese, and bake (covered) for 15-20 minutes.