Turkey and Lentil Stuffed Green Peppers

• 2 Tbsp. oil
• 1 lb. (450 g) extra-lean ground turkey
• 1 onion, chopped
• 1 can (19 fl oz/540 mL) lentils, rinsed
• 1/4 cup Lea & Perrins Worcestershire Sauce
• 2 jars (410 mL each) Classico Alfredo di Roma 25% less fat Alfredo Pasta Sauce, divided
• 6 large green peppers
• 1/2 cup chopped red peppers

1. Heat oven to 350 degrees F.
2. Heat oil in a large nonstick skillet on medium-high heat.
3. Add turkey and onions; cook 6 to 8 min.
4. or until turkey is no longer pink, stirring frequently.
5. Stir in lentils, Worcestershire sauce and 1 jar pasta sauce.
6. Remove from heat.
7. Cut tops off green peppers; discard.
8. Cut seeds and membranes from insides of peppers; discard.
9. Stand peppers in 11x7-inch baking dish; fill with turkey mixture.
10. Pour 1/2 cup water around peppers in baking dish; cover peppers.
11. Bake 30 min.
12. Pour remaining sauce over peppers; bake, uncovered, 15 min.
13. or until peppers are softened.
14. (Peppers should still retain their shapes.)
15. Sprinkle with red peppers.

oil, extralean ground turkey, onion, worcestershire sauce, pasta sauce, green peppers, red peppers

Taken from www.kraftrecipes.com/recipes/turkey-lentil-stuffed-green-peppers-189640.aspx (may not work)