large red, yellow or green peppers
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cup chopped onion
(15-ounce) can tomato sauce
cup brown rice, cooked
cup whole kernel corn
tablespoon chili powder
teaspoon garlic salt
hot pepper sauce, if desired
cup shredded Cheddar cheese
Heat oven to 350°F.
Cut peppers in half lengthwise; remove seeds. In large saucepan, add enough water to cover peppers. Boil, covered, 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in 13x9x2-inch baking dish.
Spray a 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. Stir in onion, tomato sauce, rice, corn, chili powder, garlic salt and hot pepper sauce, if desired.
Generously stuff each pepper half with turkey mixture. Cover with foil and bake 25 minutes. Uncover and sprinkle cheese on each pepper.
Bake 5 minutes or until cheese is melted.