Turkey and Rice Stuffed Peppers
From: The American Institute for Cancer Research

1/2 lb. ground turkey breast
1 cup cooked brown or white rice
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup canned black beans
1/2 cup corn, fresh, canned or defrosted
1/4 cup chopped Italian parsley
1 tsp. dried oregano
2 Tbsp. grated Parmesan cheese
2 Tbsp. bread crumbs
1/2 tsp. salt
Freshly ground pepper
4 medium red bell peppers
2 Tbs. fresh lemon juice
Preheat the oven to 400 F.

For the filling, in a large bowl, combine the turkey, rice, onion, garlic, beans, corn, parsley, oregano, salt and pepper. Set aside.

Cut the tops off the peppers. Remove the seeds and ribs. Cut a thin slice off the bottom of the peppers to help them stand firmly, taking care not to make any holes.

Divide the filling into four portions, packing each peppers with it and mounding any extra on top. Place the stuffed peppers in a baking dish just large enough to hold them. Pour in a cup of water. Cover the dish with foil and bake it in the center of the oven for 40 minutes.

Uncover the peppers. In a small bowl, combine the bread crumbs and Parmesan cheese. Cook the peppers, uncovered, 15-20 minutes, until the peppers are soft when pierced with a knife but not collapsing. Cool 20 minutes and serve.

Each of the four servings contains 260 calories and 6 grams of fat.