4 large bell peppers (any color)
1 lb. ground turkey
2 tablespoons chopped onion
1 cup cooked brown rice
1 tsp. salt
1 clove garlic, finely chopped
1 can (15 oz.) tomato sauce
3/4 cup shredded reduced fat mozzarella cheese (3 oz.)
1. Remove top of bell pepper. Remove seeds and membranes. Rinse peppers. In 4-quart pot, add enough water to cover peppers. Heat to boiling. Add peppers. Cook 11/2 to 2 minutes. Drain.
2. In skillet, cook ground turkey and onion over medium heat 8 to 10 minutes, stirring occasionally, until brown. Drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce. Cook until hot.
3. Heat oven to 350°F.
4. Stuff peppers with ground turkey mix. Stand peppers up in ungreased 8-inch square glass baking dish. Drizzle remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.
Serve and enjoy!!