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Hannah's Turkey Stuffed Peppers

Pre-heat oven to 400 degrees. Lightly coat a large nonstick skillet with olive oil cooking spray; heat over medium heat.

Add onion and garlic and saute two minutes or until softened. Add JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast. Add salt, garlic powder and ground cumin. Break meat apart and cook over medium heat for 14-16 minutes, until well done, 165°F as measured by a meat thermometer.

Add 1/4 cup tomato sauce and 1/4 cup chicken broth. Reduce heat to low and simmer for about five minutes. Add cilantro or parsley. Cut peppers in half lengthwise and remove seeds and stem. Place in baking dish.

Spoon 1/3 cup of the turkey mixture into each pepper half. Pour remaining 1/4 cup chicken broth in the bottom of the baking dish. Cover with foil and bake for 35 minutes. Sprinkle with cheese and serve.

Makes 6 Servings
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Olive oil spray
1/2 cup onion, minced
1 teaspoon garlic, minced
1 package JENNIE-O TURKEY STORE® Extra,
Lean Ground Turkey Breast
Salt, to taste
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 cup low sodium chicken broth, divided
1/4 cup tomato sauce
1 tablespoon fresh cilantro or parsley, chopped
3 large sweet red bell peppers, washed
1/4 cup reduced fat cheddar cheese, shredded
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