Stuffed Peppers with Ground Turkey and Turmeric Cous Cous

For the Italian Stuffed Pepper:

• 6-7 Bell peppers, cut in half and seeds removed
• 2 Pounds ground turkey, cooked in homemade seasoning (You can also use ground beef or ground chicken)
• 1 Cup asiago cheese, shredded
• 1 Cup turmeric pearl cous cous, cooked in 1.5 cups vegetable broth
• 1 29 oz. Can tomato sauce
• 1 6 oz. Can tomato paste
• Half of one yellow onion, diced
• 1 TBSP shallot, thinly sliced
• 2 TBSP olive oil
• 1 TBSP minced garlic

For the Ground Turkey Seasoning:

• 1 TSP chili powder
• 1/4 TSP cayenne pepper
• 1 TSP paprika
• 1/4 TSP black pepper
• 1 TSP salt
• 1/2 TSP oregano

1. In a small bowl, mix together: chili powder, cayenne pepper, paprika, black pepper, salt and oregano. Set aside. Prepare a baking dish with non-stick spray.
2. Wash your peppers and cut them in half. Remove the seeds and place in your prepared baking dish. Dice your yellow onion and thinly slice your shallots.
3. Place a pot over medium to high heat and add your vegetable broth. Bring to a boil. Once boiling add your turmeric pearl cous cous and bring to a simmer. Cover and cook for 10-12 minutes or until liquid has disappeared and your cous cous is light and fluffy. When cooked, remove from heat.
4. In another large pot, place over medium heat. Pour olive oil in the pot. Once warmed, add the onion, minced garlic and shallots. season with salt and pepper and cook for about 2-3 minutes or until onions become translucent.
5. Add your ground turkey to the pan and cook over medium heat. Mix in with the onions, garlic and shallots. When half way cooked through begin to add your seasoning mixture. Add a little then mix, add more and mix again. Continue this process until all seasoning has been used and it is mixed well with the meat.
6. When meat is fully cooked, try to remove some of the juices with a spoon. Do not drain your meat, you want to keep some of the juices. Just not all of it. Remove as much as you can. I would say about 1/4-1/2 cup.
7. Add your tomato sauce, cooked pearl cous cous and shredded asiago cheese. Mix well. Add your can of tomato paste and mix well again.
8. Remove from heat. Preheat your oven to 400 degrees.
9. Fill your peppers with the ground turkey mixture. Then, top with more Asiago cheese. Once they are all filled. Cover tightly with foil. Place in the oven and bake for 40-45 minutes or until peppers are tender.
10. Remove from heat. Garnish with more cheese (its delicious with extra cheese).
11. ENJOY!