Title: Cheese stuffed red peppers
 Categories: Main dish, Low fat, Cheese
      Yield: 6 Servings
 
    1/2 lb Ground turky breast
      1 ts Garlic -- minced
      3    Red peppers -- large
      4 c  Water
      8 oz FF Pepper Jack Cheese, HC --
           Shredded
    3/4 c  Cooked borwn rice
    3/4 c  Cooked wild rice
    1/3 c  Green onions -- sliced
      2 oz Pimiento -- choped
    1/8 ts Cayenne pepper
 
  Heat oven to 350 F.  In 10" skillet, cook turkey and garlic until
  browned; drain.  Cut red peppers lengthwise in halves. Remove seeds
  and membranes, rinse.  In Dutch oven bring water to a boil; cook
  pepper halves 2 minutes; drain.  In large bowl stir together 1 c.
  cheese, brown rice, green onions, pimiento, cayenne pepper and turkey
  mixture.  Loosely stuff each pepper half.  Arrange in 12"x 7" baking
  dish sprayed with non-stick cooking spray. Cover and bake at 350 F.
  for 30 minutes. Uncover and sprinkle with remaining cheese.  Continue
  baking until cheese melts. 6 servings, each 176 calories, 26 g
  protein, 15 g carbo., 2 g fat, 33 mg cholesterol, 299 mg sodium.