Jasmine Rice-Stuffed Peppers

• 4 large green bell peppers
• Cooking spray
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 jalapeno pepper, minced
• 1/2 cup uncooked jasmine rice
• 1 cup fat-free, less-sodium chicken broth
• 2 cups tomato sauce, divided
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 2/3 pound ground sirloin, extra lean
• 1/3 pound ground turkey breast

1. Preheat oven to 400u0b0.
2. Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeno to pan; saute 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.
4. Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400u0b0 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts.

green bell peppers, cooking spray, onion, garlic, pepper, jasmine rice, chicken broth, tomato sauce, parmesan cheese, freshly ground black pepper, egg, ground sirloin, turkey breast

Taken from www.myrecipes.com/recipe/jasmine-rice-stuffed-peppers (may not work)