Ingredients

• 6 organic bell peppers

• 2 tablespoons avocado oil divided

• 4 organic Italian poultry sausage links about .75lbs, casings removed

• 1 lb pastured ground turkey

• 1 tablespoon coconut aminos

• 1 teaspoon Italian seasoning

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 1/2 cups sauce divided

• 1/3 cup organic grated romano cheese

• 1.5 cup organic mozzarella cheese

• 1.5 cups cooked wild rice

Instructions

1. Preheat oven to 400 degrees

2. Remove and discard the tops, seeds, and membrane. Set aside.

3. In a large pan heat 1 tablespoon olive oil over medium heat and cook the sausage. Break up into small pieces as it cooks. Remove from the pan and place into a large bowl.

4. In the same pan, heat the last tablespoon of olive oil over medium high heat and cook the ground turkey. Again, break up the turkey as it cooks. After about 5 minutes stir in the Worcestershire sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper. Continue cooking until no longer pink.

5. Place the cooked turkey in the bowl with the cooked sausage. Stir in the 1 cup sauce, rice, grated romano and 3/4 cup mozzarella cheese. Mix until all the ingredients are combined.

6. Add the rest of the sauce to the bottom of a 9 x 13 ceramic baking dish.

7. Stuff each of the peppers with the rice mixture and place into the baking dish. Add any leftover rice mixture to the pan. Sprinkle the rest of the mozzarella cheese on top of the stuffed peppers.

8. Cover with foil and bake for 50 minutes.

9. Serve hot.