Stuffed Green Peppers

4 green peppes (not included in calorie count)
1 1/2 cups cooked long grain white rice
2 tablespoons olive oil
1 pound ground turkey
1/3 cup chopped onion
1/2 shredded carrot
1/2 teaspoon jarred minced garlic
1 egg, beaten
1 (15 ounce) can tomato sauce, divided
1/2 teaspoon ground black pepper
2/3 (6 ounce) can tomato paste
1 cup water
1 1/2 tablespoons Splenda brown sugar blend
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce

Slice the tops off the green peppers. Remove the stem, membrane and seeds from inside. Set peppers aside.
Heat oil in a skillet over medium heat and cook onion, carrot and garlic until tender.
In a large bowl crumble ground turkey. Stir in cooked rice. Add onion mixture, egg, 1/2 can tomato sauce and season with pepper. Mix well and set aside.
In a separate bowl, mix remainder of the tomato sauce, tomato paste, water, Splenda brown sugar, lemon juice and Worcestershire sauce until well combined.
Spoon 1/4 of the turkey mixture into each pepper and place in a 3 quart crock pot. Pour sauce over peppers. Cover. Cook on high heat for 3 hours.

Serving Size: 4