– 4 to 6 servings
2 tablespoons extra-virgin olive oil (EVOO)
2 portobello mushroom caps
2 cubanelle peppers (light green, mild Italian peppers)
1 large red bell pepper
1 large onion
1 clove garlic
1/2 to 1 teaspoon crushed red pepper flakes
3 slices white bread
1/2 cup milk
1 pound ground turkey breast
1 egg
1/2 to 3/4 cup grated Parmigiano reggiano or Romano cheese
1/4 cup (about a handful) flat-leaf parsley
2 cloves garlic
1 28-ounce can crushed tomatoes
2 cups chicken stock
A handful fresh basil
Shaved Parmigiano-Reggiano cheese
A loaf of crusty, whole grain bread
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