5 large colored peppers. (Play around with your colors!)
1 pound of lean ground turkey
3 Garlic cloves finely minced
1/2 Onion minced
1/2 tsp Cumin
1/2 tsp Oregano
1/2 tsp Salt
1 can (8.5 oz) tomato sauce
3 slices of turkey bacon
1 1/2 cups of cooked brown rice
Preheat oven to 375 degrees
Cook bacon until crispy, and set aside to cool on a napkin.
In the same skillet, without washing sautéed onions and garlic until translucent, about 3 minutes.
Add the ground turkey and with a wooden spoon make sure you brake all big pieces as you brown it. When it is all brown and as you stir add the cumin, salt and oregano. Lastly add tomato sauce and mix well. Cover and let it simmer for about ten minutes.
While the turkey simmers, crumble the turkey bacon.
Cut the crown of each of the peppers and remove all seeds until each is hollow. Place them on a baking dish.
In a bowl, mix the cooked rice, bacon and cooked ground turkey until all is incorporated well.
Fill each pepper with the meat and rice mixture to the top.
Place in the oven for 35-40 minutes.