This recipe calls for two peppers, which make four stuffed halves; kids might want one half, adults might want two’so double this recipe if needed. For a different flavour, try quinoa instead of rice. Or substitute ground chicken for the turkey, or feta cheese for mozzarella or Asiago.
Cut peppers in half lengthwise; seed and set aside.
In a medium bowl, stir together ground turkey, green onion, sundried tomatoes, cheese, lemon zest, basil, brown rice, salt and pepper. Divide meat mixture evenly among pepper halves, loosely stuffing them.
Bake in a large, lightly oiled casserole dish for 40 minutes, until peppers are soft and filling is cooked through. Serve with a side salad, if desired.
Per pepper half: 200 calories, 15 g protein, 8 g fat (3 g saturated fat), 18 g carbohydrates, 3 g fibre, 54 mg cholesterol, 194 mg sodium.