6 lg. green bell peppers
1 lb. ground turkey
1/2 stick butter
1/2 c. onions, chopped
1/2 c. celery, chopped
1/2 c. Italian salad dressing
1/4 c. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 c. rice
1 1/2 c. shredded cheddar cheese

Slice tops off of peppers and clean out seeds. Chop up remaining, useable portions of the tops after you remove stem and set aside. Boil one cup water in large saucepan and steam peppers for 10 minutes until softened, yet firm. Remove from water and let dry.

In large skillet, melt butter and saute chopped pepper pieces, onion and celery. Add ground turkey and brown. While turkey is browning, heat 2 cups water to boiling, add 1 cup rice and let simmer for 15 minutes. Add rice to turkey mixture, adding the salt, pepper, Worcestershire sauce and Italian dressing. Heat together for 5 minutes and then stir in 1 cup of cheese. Spoon mixture into peppers and bake at 350 degrees for 35 minutes. Top with remaining cheese and bake for another 5 minutes.