HOLISTIC CHEF EDDIE'S TIP OF THE DAY #47

I was so happy at my job (I don't call it work) when the lady of the house asked me to make STUFFED PEPPERS WITH GROUND TURKEY OR VEGAN SAUSAGE.  Her husband likes it stuffed with Ground Turkey and Black Forbidden Rice and she likes it Vegan with Brown Rice and Beyond Burger Hot Sausage.  Both ways were great.  The smell of the Roasted Peppers in the oven filled the kitchen with the most amazing odor.  I'm going to feature both the Turkey and the Vegan alternative today because I really want to include as many people as I can in the magic of healthy cuisine.  Yes, magic folks.  It's true magic how healthy food affects your body and mind.  Every day I can't say enough about it.  Stay blessed my friends.

    STUFFED PEPPERS WITH GROUND
        TURKEY OR VEGAN SAUSAGE

4 colored Bell Peppers (be colorful and make it interesting by using all four colors)
Extra Virgin Olive Oil Spray
1/2 cup Black Forbidden Rice (or you can just use Brown Rice) cooked in one cup water
1/2 pound Ground Turkey (or 1 package mild or hot Vegan Beyond Burger Sausage)
3 Tablespoon Extra Virgin Olive Oil, divided
1/2 cup shredded Parmesan Cheese (or the Vegan Parmesan Cheese)
10 pitted Kalamata Olives
1 medium Sweet Onion, sliced thin
1 egg (not for Vegan)
1/4 cup Salsa (mild, medium or hot depending on your taste)
Salt and Pepper to taste

1)  Turn the oven on to 350 degrees.  Cut the tops of the Bell Peppers revealing the empty shell  devoid of seeds and ribs.  Spray the inside and outside of the Bell Pepper lightly with Olive Spray and set on a sheet pan in the oven to roast for 30 minutes.
2)  Meanwhile, cook the Rice according to package instructions.  Set aside. 
3)  Pour one Tablespoon of the Extra Virgin Olive Oil in a skillet and add either the Ground Turkey or Vegan Sausage and using a flat wooden spatula constantly break up the ground mixture until it is broken down into small pieces.  Set aside.
4)  In a separate skillet add 2 Tablespoons Extra Virgin Olive Oil and cook the onions until soft and brown, stirring often.  Set aside.
5)  Coarsely chop the Kalamata Olives and the Caramelized Onion.  Put them in a medium sized bowl, adding the ground Turkey/Vegan Sausage and the Rice.  Mix thoroughly.  Add the Egg if using the Turkey and the Salsa for either.   It is important to add moisture to the Turkey because it tends to be dry when cooked.  Mix thoroughly.  Add Salt and Pepper to taste.
6)  Remove the roasted Peppers from the oven after 30 minutes.  Fill the Peppers with the mixture being careful not to tear the Peppers during this process.  Top with Parmesan Cheese.  Bake another 15 minutes and serve hot.  SUBLIME is all I can say.  Perfect with a nice big salad.   

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