White Bean, Spinach & Turkey Stuffed Bell Peppers with Burrata

1.	Preheat oven to 350 degrees F.
2.	In a blender or food processor, add 1 1/4 cups tomato sauce, garlic cloves and basil. Blend on high 1-2 minutes until smooth. Set aside.
3.	Heat olive oil in a large 10 inch skillet or frying pan over medium high heat. Add diced onions and turkey, breaking up the meat as you stir. Cook for 6-8 minutes or until turkey is cooked and no longer pink.
4.	Stir in tomato sauce from the blender, along with oregano, italian seasoning and spinach. Simmer uncovered on medium low heat for 10-15 minutes; stirring every few minutes (the spinach will break down as you cook it).
5.	After it is done cooking, stir in beans and rice. Taste, add salt and pepper and adjust seasonings as necessary.
6.	While the turkey and sauce are cooking you can prepare the peppers: Cut off the tops of the peppers and remove the ribs and seeds. Rinse out extra seeds and place each pepper next to each other in a greased 2 quart baking dish.
7.	Fill each pepper with turkey mixture. Add an extra spoonful of remaining tomato sauce on top each pepper with a little burrata cheese.
8.	Cover with foil and bake for 30 minutes. Remove foil and bake 10-15 minutes longer or until peppers are tender. Makes 6 peppers!

	6 cloves garlic
	1/2 cup fresh basil leaves
	1 1/2 cups chunky tomato sauce, divided
	1 tablespoon dried oregano
	1 tablespoon italian seasoning
	2 teaspoons olive oil
	1 pound extra lean ground turkey breast
	1 medium yellow onion, diced
	1 (15 oz) can great northern beans
	3 cups fresh organic spinach
	1 cups cooked brown rice
	Freshly ground salt and black pepper, to taste
	6 medium to large green or red bell peppers
	4 oz burrata cheese, sliced (fresh mozzarella also works)