Lighter Stuffed Peppers

Photo: flickr user snowpea&bokchoi

Ingredients

1 can reduced-fat condensed tomato soup (10 3/4 oz), divided

1/4 cup water

8 ounces extra-lean ground turkey

1 cup cooked rice

3/4 cup frozen corn thawed

1/4 cup sliced celery

1/4 cup chopped red bell pepper

1 teaspoon dried Italian seasoning

1/2 teaspoon hot pepper sauce

2 green, yellow or red bell peppers halved len

seeds removed

Preparation

Blend 1/4 cup soup and water in small bowl. Pour into 8- by 8-inch baking dish; set aside.

Brown turkey in large skillet over medium-high heat; drain well. Combine remaining soup with cooked beef, rice, corn, celery, chopped pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.

Fill pepper halves equally with turkey mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350 degrees 35 to 40 minutes.

Place peppers on serving dish and spoon remaining sauce from baking dish over peppers.

This recipe yields 4 servings.