Stuffed Bell Peppers

I had some rice left over, and I always have canned tomatoes in the pantry for sauces, and I had some leftover bagged frozen mixed veggies, so I decided to clean out the fridge by roasting some bell peppers, and stuffing them. I kind of made this recipe up as I went along but this yielded 4 servings that you can easily reheat.<br><br>Ingredients:<br>```<br>1 lb ground turkey<br>4 bell peppers<br>1 cup frozen mixed veggies<br>1 14 oz can of diced tomatoes<br>1/2 cup rice<br>1/4 cup chopped onion<br>2 cloves garlic<br>1 tsp salt<br>1/4 tsp black pepper<br>1/4 tsp cumin<br>1/4 tsp paprika<br>```<br>Instructions:<br>```<br>Preheat the oven to 375 F<br>Slice off the tops of the peppers and pull the seeds and insides out of them<br>Put them in a baking dish, and place them in the oven for 20-30 minutes or until they get soft<br>While the peppers are roasting, chop the onion and saute in a pan<br>Add the garlic, salt, black pepper, cumin, and paprika. Stir until the garlic is fragrant<br>Add the ground turkey and cook until browned<br>Add the can of diced tomatoes and stir well<br>Add the frozen peas and carrots and stir well<br>Add the 1/2 cup of cooked rice and stir until combined<br>Pull the roasted peppers out of the oven, and fill them with the ground turkey filling<br>Place the tops back on the peppers, and put them in the oven for another 30 minutes<br>Let cool and serve<br>```<br>This was a really easy recipe, but it looks more complex if you serve them in the bell pepper. The bell peppers have a hint of sweetness that complements the filling. Would be good to serve to guests and can easily be adjusted to normal serving sizes.