Stuffed Halves Red Bell Peppers

• 1 12 cups brown rice, precooked
• 1 tablespoon poultry seasoning
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
• 1 12 teaspoons onions, chopped fine
• 2 medium red bell peppers
• olive oil, for saueting
• 2 -3 cloves garlic, chopped
• 1 lb ground turkey
• 12 cup dry white wine
• 5 medium plum tomatoes, chopped
• 1 12-2 cups spaghetti sauce
• shredded favourite cheese
• sprinkle with crispy buttered bread crumb
• sprinkle with more chopped parsley

1. Heat oven to 400 degrees.
2. Toss the prepared rice in a large mixing bowl with the ingredients listed, adjust any seasoning to your taste- set aside.
3. Bell peppers- slice in half (lengthwise), seed and core- set aside.
4. In a large saute pan, heat olive oil, saute garlic, add turkey and white wine, cooking through- set aside to cool slightly.
5. In the large mixing bowl containing the filling combine the seasoned turkey, mixing well.
6. Add the chopped tomatoes to the combined mixtures, stirring just to mix in.
7. Oil a 2 inch shallow baking pan, place the half bells close together skin side down in the pan.
8. Stuff the half bells with the rice, turkey and tomato mixture.
9. Pour the spaghetti sauce all over the bells till covered.
10. Make a tent of aluminum foil over the top of the pan, securing 2 sides.
11. Bake for 15 minutes.
12. Remove foil tent.
13. Bake for another 8- 10 minutes until peppers are soft.
14. Remove from oven, add any options.
15. Serve.

brown rice, poultry seasoning, worcestershire sauce, fresh parsley, onions, red bell peppers, olive oil, garlic, ground turkey, white wine, tomatoes, spaghetti sauce, favourite cheese, bread crumb, parsley

Taken from www.food.com/recipe/stuffed-halves-red-bell-peppers-49908 (may not work)