Multigrain Stuffed Pepper Cups

Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Rinse in cold water and drain; set aside.

In a saucepan, cook turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups spaghetti sauce, corn, currants, wine or broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup.

Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese. Cover and bake at 375 degrees F for 30-35 minutes or until peppers are tender and filling is heated through.

*Please Note: Look for bulgur in the cereal, rice or organic food aisle of your grocery store.

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