arrabiata stuffed red peppers

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• 6 - 8 red bell peppers
• olive oil
• 1 pound ground turkey 
• 1/2 pound sausage (I use Tuscan Chicken sausage - any good quality will do or you can leave out and add another 1/2 pound of ground turkey)
• Kosher salt, freshly ground black pepper, Bonnes Herbes de Paris or other herbs of your choice
• 1 small onion, diced
• 1 clove garlic, finely chopped
• 1 jar tomato sauce (I use RAO's Arrabiata for this)
• Red pepper flakes to taste
• 1- 2 tablespoons Worcestershire Sauce 
• 1 cup cooked rice can use brown or white
• 1-2 eggs whisked

Topping:

• 1 cup panko
• 6 oz melted butter
• 1/2 cup parmesan 
• Kosher salt and pepper

1. Preheat the oven to 350 degrees 
2. Cut the tops off the peppers. Scoop out the seeds and steam them for about 7-10 minutes- until slightly tender- don't overcook. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
3. Heat olive oil in a large skillet over medium-high heat. Add the diced onions and garlic, season with salt pepper, and herbs.  Add the turkey, sausage and Worcestershire sauce and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Drain fat.
4. Add tomato sauce, and season with salt and a pinch or 2 of red pepper flakes. Taste and adjust flavor with more Worcestershire, red pepper, salt etc. Cook on low heat for a few minutes until sauce is warm. Turn off burner and mix in cooked rice and beaten eggs. Make sure mixture isn't too hot or eggs will cook!  
5. Make topping by melting butter and mixing in Panko and parmesan.
6. Fill the peppers with the rice/meat mixture and top each with topping. Bake uncovered for about 30 minutes until lightly browned. 

ENJOY!