Stuffed Peppers Extrodinaire

I read once by a Dr. Rocine that one should strive to eat a "rainbow" of food each day thus eliminate the need for vitamin supplements. That was over 25 years ago. It makes sense. I try to stick to it with each and every meal--sneaking in color even if only in trace amounts. My family is healthier as a result and no less for the wear. Enjoy this nutritiously delicious Meal!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  red peppers
• 4  ounces ground turkey
• 4  ounces tofu
• 1  tablespoon olive oil
• 2  carrots
• 6  garlic cloves
• 2  cups cabbage
• 1⁄2 cup dried cranberries
• 2  cups spinach
• 1  green zucchini (small)
• 1  yellow zucchini (small)
• 2  tomatoes (Roma)
• 1  cup brown rice (cooked)
• 1  teaspoon salt
• 1  teaspoon cumin
• 2  teaspoons basil
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon parsley
• 1⁄4 teaspoon pepper
• 1⁄2 cup cheddar cheese

Directions

1. Cook enough rice to make two cups of cooked rice. Trim tops off peppers and remove seeds. Place upright in pot covered completely with water. Boil five minutes to soften, drain and let cool. Drain and chop. Cook ground turkey and tofu in a skillet on the stove top, Drain excess fat/liquid. Slice garlic very thin, shred carrots and saute for 3 minutes. Chop cabbage, spinach and zucchini and saute 3 minutes more. In a large bowl combine rice, cooked turkey/tofu, vegetables, chopped tomatoes, cranberries and spices. Toss thoroughly to evenly distribute all the ingredients. Stuff this mixture equally into the four cooked peppers. Place Peppers tightly in a Covered baking Pan so they will not fall over. Bake at 350 degrees for 40 minutes, Remove cover, sprinkle tops equally with shredded cheese and bake uncovered 5 minutes more. Remove from oven and let stand 5 minutes prior to serving. Enjoy!