BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB

Steps:

• Bring water in a large saucepan to a boil.
• Meanwhile, cut the peppers lengthwise in half.
• Remove and discard the stems, seeds and membranes.
• Carefully, place the peppers in the boiling water for 3 minutes.
• Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
• Preheat the oven to 375 degrees.
• Lightly spray an unheated large skillet with no-stick spray.
• Add the turkey and onions.
• Cook over medium heat until the turkey is no longer pink, stirring occasionally.
• Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
• Cover and simmer for 10 minutes, stirring occasionally.
• Place the pepper halves in an 8x8x2 baking dish.
• Spoon the meat mixture into the pepper shells.
• Sprinkle the cheese on top.
• Bake about 10 minutes or until heated through.