Diane's Stuffed Peppers

Serves:3

Ingredients:

	3 Bell Peppers, cut off top remove seeds and membrane
	1 C. Cooked Basmati Rice
	1/2 Lb Ground Pork
	1/2 Lb. Ground Turkey
	1/2 Onion , finely diced
	1 (284ml) Can Condensed Mushroom soup
	150 ml water
	1 Tbsp (generous) Tarragon leaves
	1 Tbsp (generous)Lemon Thyme leaves
	1/2 Tsp Lemon Pepper
	Pinch Nutmeg (fresh ground)

Method:

Preheat oven to 350. Combine the meat, onion and rice in a bowl with the lemon thyme and pepper. Heat up the sauce mix over a low heat and add the tarragon. Let meld for about 6 minutes. Sprinkle in the nutmeg. Place peppers into a lidded casserole dish. Scoop the mixture into the peppers, pour the sauce over, and bake in oven for 1 hour. I didn't add any salt, as the soup sauce mixture had enough in it, and as well the lemon thyme is an excellent salt sub.