Ingredients
8 each miniature sweet red, orange and yellow peppers4 ounces ground turkey1/2 cup finely chopped fresh mushrooms1/4 cup chopped sweet onion1 garlic clove, minced1 can (15 ounces) tomato sauce, divided1/4 cup cooked brown rice1 tablespoon grated Parmesan cheese1 tablespoon shredded part-skim mozzarella cheese1/2 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon pepper
Preparation
Cut and reserve tops off peppers; remove seeds. Cut thin slices from pepper bottoms to level; set aside peppers.
In a large skillet, cook the turkey, mushrooms, onion and garlic over medium heat until meat is no longer pink. Remove from the heat; let stand for 5 minutes.
Stir in 1/4 cup tomato sauce, rice, cheeses and seasonings; spoon into peppers. Place upright in a greased 11x7-in. baking dish. Spoon remaining tomato sauce over peppers; replace pepper tops. Cover and bake at 400° for 18-22 minutes or until heated through and peppers are crisp-tender.
