7 bell peppers (suitable for stuffing)
2 cups instant rice (I use Minute)
1 lb. ground turkey (season to taste)
1 egg
15 saltine crackers, crunched up
2 cups shredded cheese, divided
1 tbsp. parsley flakes
1/2 cup sweet corn, drained
2 (8 oz. ea.) cans tomato sauce, divided

Cut tops off bell peppers, remove the core and set aside.

In a pot boil rice, when rice is finished, rinse in cold water to stop the cooking process. Preheat oven to 350°F.

In a bowl add ground turkey, season to your liking then combine: egg, crunched up crackers, 1 1/2 cups shredded cheese, parsley, corn and 1 can of tomato sauce. Combine well. Then add cooked rice and combine well.

Fill up bell peppers until mixture is gone. Arrange stuffed peppers in baking dish and bake at 350°F for 1 hour 15 minutes.

Once done pour the remaining can of tomato sauce on bell peppers and top with remaining shredded cheese. Put back in oven until cheese is melted.

Let stand for 5 minutes. Serve.

Submitted by: Georgette Moore