Stuffed Bell Peppers with Sour Cream Sauce

I took parts of 2 different recipes that I like and here's what I made.


Stuffed Bell Peppers with Sour Cream Sauce

Stuffing:
1/3 cup chopped onion
1 clove garlic, minced
1/2 cup chopped celery
1-1/2 cups chicken broth (use vegetable broth if making a vegetarian dish)
3/4 cup brown rice
1/2 pound ground turkey (omit if making a vegetarian dish)
10 oz chunky Rotel tomato & green chile
1/2 cup canned mushrooms
1 cup chopped zucchini
2 Tbsp Worchestershire sauce
1/2 tsp garlic salt
1/4 tsp pepper
cheese of choice (recommend Monterey Jack)

In large saucepan saute onion, garlic, and celery in small amount of butter or oil until vegetables are tender. Add broth and rice. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is almost done.

While rice is cooking brown the ground turkey in a skillet. Stir in Rotel, mushrooms, zucchini, Worchestershire, garlic salt, and pepper.

Add rice to skillet and mix.

Cut off tops of large bell peppers (any color) and clean of seeds. Stuff peppers half way, layer some cheese, then fill the peppers the rest of the way.

Cover with foil; bake at 375 degrees for 1 hr or until bell peppers are tender. When almost done, remove foil, top with cheese, and bake 10 more minutes.



Sauce:
About 1/2 fat free sour cream, 1/2 green chile enchilada sauce. Heat till blended smooth and sauce is warm

This recipe made enough stuffing for about 6 peppers but would make less if meat wasn't used. I used goat cheese because that was all the cheese I had but I think it would have been better with a cheese such as Monterey Jack. I thought the recipe turned out pretty good and I'll probably make it again.