Turkey Stuffed Peppers
|Ground turkey sausage||3⁄4 Pound|
|Tomato sauce with onion celery and green pepper||1 Cup (16 tbs)|
|Quick cooking rice||1⁄3 Cup (5.33 tbs)|
|Green peppers||2 Medium|
|Shredded cheddar cheese||2 Ounce (Half Of A Package, 1/2 Cup)|
For filling, crumble turkey sausage into a 1-quart microwave-safe casserole.
Micro-cook, covered, on 100% power (high) for 4 to 6 minutes or till no pink remains, stirring twice.
Drain off fat.
Stir in tomato sauce.
Cook, covered, on high for 2 to 3 minutes or till bubbly.
Stir in uncooked rice.
Cover and let stand for 5 minutes.
Meanwhile, cut green peppers in half lengthwise.
Remove and discard the seeds and membranes.
Arrange the pepper halves, cut side down, in an 8 x 8 x 2-inch microwave-safe baking dish.
Cover with vented microwave-safe plastic wrap.
Cook on high for 3 to 5 minutes or till crisp-tender.
Drain pepper halves, cut side down, on paper towels.
Stir half of the cheese into the filling mixture, then spoon filling mixture into pepper halves.
Arrange pepper halves in the 8x8x2-inch baking dish.
Cover with waxed paper.
Cook on high for 3 to 5 minutes or till filling is heated through, giving dish a half-turn once.
Sprinkle with remaining cheese.