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Ingredients

1 pound turkey ; ground
4 large red bell pepper
3 tablespoons parsley
2 tablespoons ginger ; grated
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/2 cup brown rice
15 ounces tomato sauce ; divided
1/4 cup onions ; chopped
salt ; to taste
black pepper ; to taste

Preparation:

Cook rice according to package directions. Preheat oven to 350F (175C). Cut the tops from the peppers and remove the seeds. Cover in boiling water and cook, covered, for 1 minute. Drain on paper towels. Coat a skillet with nonsstick cooking spray and cook the onion and turkey until the turkey is browned, about 10 minutes. Drain the fat. In a large bowl, combine the soy sauce, Worchestershire sauce, ginger, 2 tablespoons of tomato sauce, and the turkey mixture. Stir in the rice, parsely, and 1 cup of the tomato sauce. Season with salt and black pepper to taste. Spoon mixture into the peppers, and place upright into 2 quart casserole dish sprayed with nonstick cooking spray. Spoon remaining tomato sauce over the peppers. Cover, and bake for 25 to 30 minutes or until completely heated through.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 424.6
Total Sugars: 14.4g
Carb.: 41.1g
Fiber: 7.2g
Total Fats: 20.5g
Cholesterol: 108.8mg
Protein: 21.3g
Sodium: 818.4mg

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^*Data provided by USDA