Stuffed Green Peppers

Serves 8

8 medium green bell peppers
1 lb ground turkey breast
1/3 C finely chopped onion
1 stalk celery, sliced
1 small zucchini, coarsely grated
1 medium tomato, chopped
1 small clove garlic, minced
2 C cooked brown rice
1/2 tsp dried oregano
1 can (15 oz) low-sodium tomato sauce, divided
1/2 C shredded part-skim mozzarella cheese

Remove the tops, seeds, and membranes of each pepper, leaving the peppers whole. Brown turkey over medium heat; drain well and set aside. Sauté onion, celery, zucchini, tomato, and garlic over medium heat until tender.

Combine with rice, turkey, oregano, and 3/4 C of the tomato sauce. Place peppers in over-sized muffin tins or in a 9 x 13-inch baking dish. Fill each pepper with equal amounts of stuffing. Top each pepper with remaining tomato sauce and cheese. Bake at 350° for 10 minutes, or until hot.