4 bell peppers (with as level bottoms as possible)

Filling:

1 lb ground turkey
1/2 lb turkey sausage
1/2 cup instant rice, white or brown
1 egg, beaten
1/4 cup ketchup
1 medium onion, finely chopped
1 large carrot, shredded
1 cup baby spinach leaves (a few handfuls)
1 1/2 tbsp. parsley flakes, or 2 tbsp if fresh
1 tsp garlic powder, 2 tsp if minced
1 tsp black pepper
2 tbsp Worcestershire sauce
Johnny's or Lawry's Seasoning Salt

Cheese sauce:

1 cup butter
1/2 cup + 2 tbsp. flour
3 1/2 cup milk
1 lb cheese, shredded (I use 1/4 lb cheddar, 1/4 lb Pepper Jack)
Pepper, to taste

Peppers: Cook rice according to brand instructions. Cut tops of bell peppers off about 1/3 of the way from the top. Remove seeds and membrane, rinse. Coarsely chop tops, discarding stems, and saute with onion and carrot, seasoning with Seasoning Salt. Brown meat, add to veggie mix. Mix in all remaining filling ingredients, blending well. Fill pepper shells, compressing with a spoon to fill all compartments. Place in baking pan, meat side up. Bake at 350 degrees (F) for 35-40 minutes. Top with cheese sauce and serve.

Cheese sauce: Make a light roux by melting butter over medium-high heat, taking care not to scorch. Add 1/2 cup flour in small increments, stirring constantly until smooth. Roux should be pasty. Add milk in 1/2 cup increments while stirring. Stir until sauce thickens to a creamy consistency. Slowly add cheese, stirring until melted. If sauce is thin, add remaining flour 1 tbsp at a time until desired consistency is achieved.

Warning: the sauce takes quite a while to thicken, so begin it when you put the filled peppers in the oven and have patience!

Submitted by: Jaimie Lingle