Colorful Turkey Stuffed Peppers

Heat oven to 375°F.

Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing.

Discard seeds and veins.

Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.

Drain and immediately place peppers in ice water to stop cooking process.

Drain peppers well and place cut side up in 8 x 8-inch baking dish.

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.

Remove meat mixture from heat and stir in ½ cup cheese.

Mound heaping ½ cup of mixture into each pepper half.

Bake 20 minutes or until filling is hot and peppers are tender.

Remove peppers from oven and sprinkle remaining ¼ cup cheese on top of peppers.

Sprinkle with paprika and parsley, if desired.