2 lg. sweet red peppers
2 green peppers
1 tbsp. olive oil
1 lg. onion, chopped (cut)
1 clove garlic, chopped fine
1 tbsp. fresh thyme or 3/4 tsp. dried leaf thyme, crumbled
1 tbsp. fresh sage or 3/4 dry
1 lb. ground turkey
1/4 c. fresh parsley and 1/2 c. dry bread crumbs
1 c. barbecue sauce

Preheat oven to 375 degrees. Half peppers. Blanch 5 minutes, drain dry on paper towel. Heat oil in medium size skillet. Add onion, garlic and cook 5 minutes on low heat. Stir occasionally until onion is transparent. Stir thyme and sage, cook 30 seconds longer, set aside.

Combine turkey, parsley, bread crumbs and onion mixture in a small bowl. Arrange pepper in a 13 x 9 x 2 inch glass baking dish. Spoon turkey mixture into each half. Spoon barbecue sauce over and bake uncovered in preheated oven, 375 degrees for 30 minutes or until meat is cooked. Juices will run clear when pierced with a fork.

Makes servings for 4. 352 calories, 24 g protein, 17 g fat, 26 g carbohydrates, 712 mg sodium, 77 mg cholesterol. Contents divided by 4 servings.