Mediterranean Style Stuffed Green Peppers

I can remember stuffed peppers when I was a kid with the ground beef and marinara sauce and I remember not loving them but with this recipe my kids ask for them!

6 large green bell peppers topped and seeded
5 slices of turkey bacon
1 1/2 cups brown rice (in-cooked)
3 cups of water
1 bullion cube
1 onion minced
1 clove of garlic minced
6 green pepper tops chopped (discard stems)
1 can diced tomatoes
1 can water
1 can chick peas drained and rinsed
2 cups chopped baby spinach
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon Corriander powder
1 package Athena tomato basil feta
1 can vegetable broth

Place the rice, water and bullion cube in a medium sauce pot. Bring to a boil, cover reduce heat and simmer for 35-45 minutes or until all the liquid is gone. In the meantime place the turkey bacon on a large heavy bottom skillet over medium high heat until crispy. Remove and drain. In the same pan add a drizzle of olive oil, onions and peppers. Let this cook for for 3-5 minutes or until the vegetables start to turn translucent. Add the spices and let this cook for another minute. Add the chopped spinach and garlic. Let this wilt down then add the tomatoes and water. Let this simmer until reduced by half. While this is cooking remove the tops from the peppers and cut away the ribs and the seeds. Stand them in a 13x9 inch baking dish. If the bottom are not flat cut them to be flat. Once the filling has cooked add the rice and feta to it. Spoon the filling into the peppers until they are full. Pour the vegetable broth in the bottom of the pan and cover with foil. Place this is a 375 degree oven for 1 hour. For more on this recipe or any others please email me at alesia.leach@gmail.com