- 4 large sweet red or green peppers
- 1 pound lean ground turkey
- 3 green onions, sliced
- 2 garlic cloves, minced
- 1 jar (26 ounces) meatless spaghetti sauce, divided
- 1/2 cup frozen corn, thawed
- 1/2 cup dried currants
- 1/2 cup white wine or chicken broth
- 1/4 cup cooked medium pearl barley
- 1/4 cup cooked bulgur (see note)
- 1/4 cup cooked lentils
- 2 tablespoons brown sugar
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3 to 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 to 15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup.
Place in a 13 x 9 x 2-inch 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 to 35 minutes or until peppers are tender and filling is heated through.
Note: Look for bulgur in the cereal, rice or organic food aisle of your grocery store.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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