Stuffed Peppers

I am not sure if it's the humidity or the lull of summer, but I am wishing for Fall to get here quickly, with its requirements of boots, leggings, cool nights and chiminea fires on the patio. Some of the dinners I have prepared of late are perfect for fall! One of my favorites is Stuffed Peppers - a fairly healthy and inexpensive dinner that easily carries into lunch the next couple of days. If your husband is anything like mine, prepare plenty!

Ingredients

6 medium bell peppers
2 1/2 slices of bread, toasted just before use and then cubed
1/2 onion, chopped
4 stalks of celery, chopped
2 tbsp olive oil
1 lb. ground turkey
1 chicken bouillon cube, 1/4 cup hot water
1 can diced tomatoes (liquid drained in bottom of glass dishes you plan to bake them in)
Garlic powder
Onion powder
Salt
Pepper
Grated cheddar cheese

Directions

1. Prep vegetables by chopping onion and celery, cutting peppers in half, remove white core

2. Heat pan with olive oil and add onion and celery till softened

3. Add in ground turkey, and sprinkle to taste salt, pepper, onion powder and garlic powder

4. Dissolve bouillon cube in 1/4 cup hot water and add to pan

5. Toast bread in toaster, and cube, then add to pan

6. Fill peppers with mixture, place in glass dishes with reserved tomato liquid

7. Sprinkle cheddar on top of peppers if desired and place in 350 degree oven for 30-45 minutes