Stuffed Peppers

Stuffed peppers is another classic dish that is a reflection of the same old,same old. With this recipe I added a twist that is sure to please!

1/2 pound turkey bacon cut into bite size prices
1/4 each red, yellow and orange bell peppers diced
1/2 medium yellow onion minced
1/2 cup white mushrooms diced
2 medium carrots peeled and diced
2 cups brown rice cook according to package
2 teaspoon adobo sauce from chipotle pepper can
1/2 chipotle pepper
1 can Rotel
16 ounces Velveta
1 can chick peas
Salt and pepper to taste
2 teaspoons cumin
2 teaspoons turmeric

Combine the can of rotel and the velveta in a large microwave safe bowl and microwave for 5 minutes. Remove and stir until all the cheese is melted and set aside. Start the rice with the adobo sauce, chipotle, salt, pepper and half the cumin and turmeric. Now is time to start the rest of the filling. Place everything but the chick peas and cheese mixture in a large heavy bottom skillet and sauté until vegetables become tender. add the chick pease and 1/2 cup of the cheese mixture . Stir to combine. Turn off the heat. Once the rice is done add it to the rest of the filling. Cut the tops off of the peppers and pull out the insides removing all seeds and ribs. Cut the bottoms off to level if necessary and place in a 13x9 baking dish. Will with the mixture. Add about 1/4 cup vegetable stock to the bottom of the pan and cover with foil loosely. Place in a 400 degree oven until peppers are tender about 30 minutes. Remove foil and let bake for another 5- 10 minutes!