These are a childhood favorite. They were always pretty and delicious. This recipe makes 4 large servings but peppers could be cut in half and served like little bell pepper boats, serving 6.
4 red bell peppers, washed, seeded with tops cut off
1 1lb ground lean turkey
1 1/2 cup cooked brown rice
1 small yellow onion, chopped
3 cloves garlic, diced
few springs fresh basil and parsley
1/2 teaspoon red pepper flakes
salt and pepper
generous grating of parmesan cheese
1 tablespoon worcestershire sauce
Heat oven to 375 degrees. In a large bowl, combine turkey, rice, onion, garlic, herbs, pepper flakes, s&p, parmesan cheese and worcestershire sauce. In each pepper, add a spoonful of tomato sauce. Fill peppers with turkey mixture and bake uncovered until meat thermometer inserted into the middle of each pepper reads 165 degrees, about 1 hour. Serve warm and with tomato sauce.