Rainbow Stuffed Peppers

How beautiful are peppers? So succulent, and perfect for the summer - and available in a rainbow of colours! These stuffed peppers are a great light supper - I think you'll like them. I made them with turkey and brown rice, so they're also pretty healthy - you don't have to tell anyone that, though - they'd never guess.

You need:

1 lb lean ground turkey
1 tbs olive oil
1 c uncooked brown rice + enough stock to cook the rice in - I used chicken stock.
4 peppers of any colour you like
1/2 a large onion, finely diced
1 stalk of celery, finely diced
1/4 c finely minced herbs - I used basil, rosemary, and chives because that's what's growing in my garden
1 medium tomato, chopped
2 tbs tomato sauce
6 tbs finely grated parmesan cheese.

1. Start by cooking your rice according to the directions. Instead of water, use stock to cook the rice - it'll give you a better flavour.

2. While the rice is cooking, sautee the onion, celery, and turkey in the olive oil.

3. Slice the peppers in half lengthwise and clean out, leaving the stems intact. You can fit more filling in if you leave them.

4. When the rice is cooked, mix it with the celery-onion-turkey mixture along with the tomatoes, the tomato sauce, and the fresh herbs.

5. Fill the peppers with the rice mixture and place the peppers into a rimmed baking dish or casserole dish. Top with 1 tbs of parmesan each. Carefully pour 1/4 c water into the casserole dish, being careful not to get the insides of the peppers wet.

6. Bake in an oven which has been preheated to 375ºF for 40 minutes, or until the peppers are soft and the cheese has browned. Let rest 5 minutes, then serve!