Stuffed Bell Peppers

 Living in Florida for eight years, we never really got to experience the seasons.  Most Floridians will tell you, Florida has two seasons, Summer and January.

As a girl who grew up in the midst of the Appalachians of Maryland, I missed my seasons. 

So when the husbandman was given the chance to transfer to Virginia, we jumped at it!

Back to the Chesapeake Bay, mountain air, Maryland Blue Crabs, lazy summer days on the Eastern Shore, oysters as big as your hand, walking outside on chilly winter nights and smelling the mix of wood burning stoves with snow....and the return of seasons. 

Our little townhouse in the snow

My favorite is Fall.  Every Labor Day, I'm ready to welcome it with open arms.  And what's not to love?  Boot weather, cozy sweaters, stomping through the leaves during evening walks, spending cozy nights in front of the fire place and the delicious smells of hearty, home cooked meals wafting out of the kitchen and filling the home. 

Williamsburg on a lovely November weekend.  Please don't judge my Iphone photography skills!

For me, Fall is all about comfort food.

So every fall, I dive into my recipe box and pull out some new favorites and some oldies but goodies.  This past week, I made a favorite from my childhood that has become a favorite of the husbandman.

Stuffed Bell Peppers!

My mom made this when I was a child with ground beef.  It was basically meatloaf in a pepper.  While delicious, I have updated the recipe a bit and put a my own personal spin on it. 

Because isn't that what cooking is all about?  Taking a recipe and putting your own mark on it?  I'd like to think so.

So here's what ya need:

Olive oil warmed in a skillet
Rice (I made one cup, but this will vary on how many people you're serving.)
3 Green Bell Peppers (They can be red or yellow.  Your call.)
1 pound ground turkey (Ground Beef works well, but since heart issues run rampant in the husbandman's family, you will typically find me substituting beef for more heart healthy options.)
A handful of Mushrooms
1 Diced Onion (I used yellow onion, but purple would work too.)
Cheeeeeeeeeeeeeese!  Any kind will do.

Preheat the oven to 350 degrees.

Cook the rice per the package instructions.

Take the turkey and put it in the warmed skillet with the olive oil.  Stir it around and cook until it's nice and brown.  Pour out the grease. 

Add the diced onions to the warmed skillet that still has the turkey in it.  Cook until the onions are nicely browned.

Add the mushrooms and cook until nicely browned. 

Now take the bell peppers and slice them in half.  Scoop out the insides and lay the peppers in a pan. 

Now take a spoon and start spooning the turkey mixture into the peppers.

Top the peppers with cheese.  I used yellow American, 'cause that's what I had.

Bake for 20 minutes or until cheese is nice and melted and bubbly. 

Serve in a bowl with a bit of salsa on top.  You could also use spaghetti sauce.  Alfredo on top is yummy too! But we normally stick with good ol' salsa.  It makes you think you're eating a burrito bowl. 

So enjoy, my friends!  Maybe you can add this to your list of favorite comfort foods, too.