Ingredients
6 green peppers, tops and seeds removed1 pound ground turkey1 can (28 ounces) crushed tomatoes1 medium onion, chopped2 celery ribs, chopped2 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried basil1/2 teaspoon rubbed sage1/8 teaspoon pepper1-1/2 cups cooked rice1/3 cup shredded reduced-fat mozzarella cheese
Preparation
In a large kettle, blanch peppers in boiling water 3 minutes. Drain and rinse in cold water. Set aside.
In a large skillet with a nonstick finish, brown the turkey. Remove and set aside. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken. Stir in tomatoes, turkey and rice.
Stuff into peppers and place in a baking pan. Bake at 350° for 30 minutes. Top each pepper with about 1 tablespoon cheese. Return to oven for 3 minutes or until the cheese has melted.
