Stuffed Peppers, any way you like it!

This recipe is a combination of Mark Bittman's Corn-Stuffed Peppers & Basic Meat Loaf (oddly enough I've never used corn or meat in any of my pepper creations, but I'm sure they'd work lovely.) Both recipes, in their entirety, can be found in his book "How to Cook Everything"

2 pounds ground turkey or any ground beef (option 1)
1 - 2 Cups whole grains, cooked (rice works nice.)
1/4 Cup (or more!) freshly grated Parmesan or other cheese
2 Cloves garlic, crushed/minced
1 small-medium onion
1 - 3 carrots, shredded (I use a cheese grater)
1 Cup diced tomatoes (canned are fine, drain them first)
1/2 Cups diced mushrooms
Additional *veggies to taste
4 Red or Yellow Peppers, caps removed and centers hollowed out (you can save the tops if you're making the vegetarian option)
Fresh herbs to taste: sage, or cumin work nice
Salt & Pepper to taste
Olive oil

Option 1 (Turkey Lover's Dream):
If making with meat/turkey variety, preheat oven to 350. Mix all ingredients together. Fill hollowed peppers (throw away caps). Place in roasting pan. Bake 45 - 60 minutes. An instant-read thermometer inserted into the center of the pepper reads 160 degrees F.

Option 2 (Veggie Delight):
Follow same directions as option 1 but omit the meat/poultry, (sometimes I like to saute the veggies before packing them in the peppers, but it's not necessary) and adding extra whole grains/veggie. You can bake at 375 for 45 minutes, or until the peppers are tender.

Homemade chili sauce is divine on top of either variety.