RICE & TURKEY STUFFED PEPPERS

INGREDIENTS:

1/2 cup brown rice
8 lg. bell peppers (any color)
1 lb. ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1/2 tsp. ground black pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano (or Italian seasoning)
1/8 tsp. ground red pepper
1 tsp. parsley
1 can (8 oz.) low-sodium tomato sauce
1 cup salsa
2 tbsp. low-sodium Worcestershire sauce
1 can (1 oz.) corn niblets
1 cup (4 oz.) shredded low-fat or fat-free mozzarella cheese

DIRECTIONS:

1.) Prepare rice according to package directions. Meanwhile cut tops from the peppers, remove and discard stems and seeds, but chop the tops finely.

2.) Cook turkey in large nonstick skillet over medium heat for 5 minutes, or until no longer pink. Add pepper tops, onion, garlic black pepper, thyme, basil, oregano, ground red pepper, and parsley. Cook 7 minutes, or until the vegetables are soft. Remove to a large bowl after straining gently.

3.) Combine tomato sauce, salsa, and Worcestershire in small bowl. Reserve 1 1/2 cup; set aside.

4.) Preheat oven to 400*F.

5.) Add rice , corn, 1/2 cup of the cheese and 1 1/2 cups reserved sauce mixture to the turkey mixture. Stir to combine. Top with remaining 1/2 cup sauce mixture.

6.) Place stuffed peppers in two 13"x9" baking dishes. Cover with foil and bake 35 minutes. Uncover then sprinkle with the remaining 1/2 cup of cheese and bake 10 more minutes, or until the cheese is melted.

This recipe is especially fun and festive for guests when using red, green, yellow and oranqe peppers.