bell peppers, preferably a mix of yellow, green or red
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup chopped onion
cloves garlic, minced
tablespoon fresh basil or 1 teaspoon dried basil leaves
teaspoon salt, if desired
teaspoon freshly ground black pepper
(14.5-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
cup cooked white or brown rice
cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
Heat oven to 375°F.
Cut bell 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 cooking process.
Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in ½ cup cheese.
Mound heaping ½ cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining ¼ cup cheese on top of peppers.
Sprinkle with paprika and parsley, if desired.