Stuffed Green Peppers - 7 pts. per pepper

I had never made stuffed peppers until I made these, and I was so glad I did!!

Prep Time: approx. 30 minutes

Cook Time: approx. 30 minutes

Makes 6 servings

Ingredients:

6 green bell peppers (Or any color you like. I really like orange bell peppers.)

salt and pepper to taste

1 pound lean ground turkey

1/3 cup chopped onion

1-14.5 ounce can whole peeled tomatoes, chopped

1 teaspoon Worcestershire sauce (I usually at least double this amount because it adds more flavor to the ground turkey.)

1/2 cup uncooked rice

1 cup shredded cheddar cheese

2-10.75 ounce cans condensed tomato soup (I don't use tomato soup. I've heard it's good, but I usually use leftover spaghetti sauce.)

Directions:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2. Cook rice according to box directions. (The original recipe says to mix the uncooked rice in with meat, but there have been complaints that the rice doesn't cook and is hard. I always cook the rice by itself to make sure the rice is fully cooked.)

3. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice and Worcestershire sauce. Cover, and simmer for about 10 minutes. Remove from heat, and stir in the cheese.

4. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. (Or just use spaghetti sauce.) Pour over the peppers.

5. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.