4 med.-size green bell peppers, tops and seeds removed, washed
1/2 c. chopped onion
2 tbsp. water
8 oz. raw ground turkey
3/4 c. cooked rice
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
1 tsp. Worcestershire sauce
1 (10 1/2 oz.) can tomato soup

Preheat oven to 350 degrees. Bring a large saucepan filled with water to a boil; add green peppers and return to a boil. Reduce heat to medium and cook 5 minutes. Remove from water and drain upside down on paper towel.

In a large non-stick skillet over medium low heat, cook onion in 2 tablespoons water. Add ground turkey and cook, stirring occasionally, until turkey loses its pink color. Add rice, salt, black pepper, garlic powder, Worcestershire sauce and 1/2 can tomato soup. Stir until well blended.

Using a large spoon, fill green peppers with turkey mixture. Set upright in a 9x5 inch loaf pan. Spoon remaining soup over top of peppers. Bake, uncovered, 30 minutes. Serve immediately. Yield: 4 servings. A great meal to make ahead and freeze.