Ingredients

1/2 package   Jennie-O Turkey Store 
  Extra Lean Ground Turkey 
2 bell peppers preferably a mix of yellow, green and/or red
1/4 cup chopped onion
2 cloves garlic, minced
1 tbsp fresh basil or 1 teaspoon dried basil leaves
1/4 tsp salt (optional)
1/4 tsp freshly ground black pepper
1 (14-1/2-ounce)     can low sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup low-fat shredded Cheddar cheese, divided
Paprika (optional)
Chopped fresh parsley or fresh basil, for garnish

Directions:

Heat oven to 375°F. Cut peppers lengthwise through stems keeping stem halves
intact to hold stuffing. Discard seeds and veins. Cook peppers in boiling salted
water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers
in ice water to stop the cooking process. Drain peppers well and place peppers
cut side up in a 8x8-inch baking dish. Coat a large nonstick skillet with cooking
spray; heat over medium-high heat.

Add onion and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into
skillet; add basil, salt and pepper. Cook 8 minutes, stirring occasionally and until turkey is cooked through. Add tomatoes and rice; continue to cook 5 minutes or
until heated through and most of the juices have reduced. Remove meat mixture
from heat and stir in 1/2 cup of cheese. Mound heaping 1/2 cup of the mixture into each of the pepper halves. Bake 20 minutes or until the filling is hot and peppers
are tender.

Remove peppers from oven and immediately sprinkle remaining 1/4 cup cheese on
top of the peppers. If desired, sprinkle with paprika and garnish with fresh chopped herbs.

  2.  
    Makes 4 stuffed pepper halves.