Turkey Stuffed Peppers

• 20 oz lean ground turkey breast
• 2 cups fresh soft bread crumbs — loosely packed
• ½ cup yellow onion — small dice
• 2 cloves garlic cloves — mashed & minced
• ¾ teaspoon fine salt
• 3 eggs
• ½ cup skim milk
• 1 ½ teaspoons basil — dried
• 4 green bell peppers — halved lengthwise and seeded
• 1 can Italian-style stewed tomatoes — 14½ oz, chopped or lightly pureed
• ¼ cup Parmesan — freshly grated
• nonstick cooking spray — for the baking dish

Garnish

• fresh parsley (optional) — chopped, optional

1. Prepare the Oven and Peppers: Preheat oven to 350°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray. Cut peppers in half lengthwise and remove the seeds and membranes.nonstick cooking spray, 4 green bell peppers
2. Make the Filling: In a large mixing bowl, whisk the eggs, milk, salt, and basil until combined. Add the ground turkey, fresh bread crumbs, onion, and garlic. Mix gently just until evenly combined; do not overmix.3 eggs, ½ cup skim milk, ¾ teaspoon fine salt, 1½ teaspoons dried basil, 20 oz ground turkey breast, 2 cups fresh bread crumbs, ½ cup onion, 2 garlic cloves
3. Stuff the Peppers: Divide the filling evenly among the pepper halves, mounding it slightly without packing it down.8 bell pepper halves
4. Assemble the Dish: Pour the stewed tomatoes and all their juices into the baking dish. Arrange the stuffed pepper halves snugly over the tomatoes, then cover the dish tightly with aluminum foil.1 can Italian-style stewed tomatoes
5. Bake: Bake 50–60 minutes, until the peppers are tender and an instant-read thermometer inserted into the center of the thickest filling reaches 165°F.
6. Finish with Parmesan: Remove the foil, sprinkle the Parmesan evenly over the peppers, and return to the oven for 5–10 minutes, until the Parmesan is hot and lightly golden.¼ cup Parmesan
7. Rest and Serve: Let the peppers rest for 5 minutes. Sprinkle with fresh parsley if desired and serve hot with the stewed tomato sauce spooned around each pepper.fresh parsley