Recipe: Light Colorful Stuffed Peppers (using ground turkey and brown rice)

LIGHT COLORFUL STUFFED PEPPERS

2 large bell peppers, a mixture of yellow, green and/or red
1/2 cup chopped onion
2 cloves garlic, minced
1/2 of a 20 ounce package Jennie-O extra lean ground turkey
1 tablespoon fresh basil (or 1 teaspoon dried basil)
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1/2 of a 14 1/2 ounce can low-sodium diced tomatoes (or seasoned diced tomatoes), drained
1/2 cup cooked brown rice
3/4 cup low-fat shredded cheddar cheese, divided use
paprika (optional)
Chopped fresh parsley or fresh basil (optional, for garnish)

Preheat oven to 375 degrees F.

TO PREPARE THE PEPPERS:
Cut peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook peppers in boiling salted water 5-6 minutes or until crisp but tender. Drain and immediately place peppers in ice water to stop the cooking process. Drain peppers well and place peppers cut side up in an 8-by-8 baking dish.

TO MAKE THE STUFFING:
Coat a large nonstick skillet with cooking spray. Over medium-high heat, add onion and garlic and cook for 5 minutes, stirring occasionally.

Crumble turkey into skillet. Add basil, salt, and pepper. Cook 8 minutes, stirring occasionally and until turkey is cooked thoroughly.

Add tomatoes and rice to skillet and continue to cook 5 minutes or until heated through and most of the juices have reduced.

TO STUFF AND BAKE THE PEPEPRS:
Remove meat mixture from heat and stir in 1/2 cup of the cheese. Add paprika if desired. There will be about 2 1/2 cups of meat mixture. Mound about a little more than 1/2 cup of the mixture into each of the pepper halves.

Bake about 20 minutes or until the filling is hot and peppers are tender. Remove peppers from oven and immediately sprinkle remaining 1/4 cup of cheese on top of the peppers. If desired, garnish with fresh chopped herbs.

Makes 4 servings
Source: Jennie-O Turkey