Skillet Turkey Stuffed Green Peppers

1/2 lb ground turkey
1/2 cup chopped onion
2 tsp chopped garlic
1 cup cooked brown rice
10 cherry tomatoes, quartered
1 cup beef broth
1 Tbsp worcestershire sauce
1 tsp Italian seasoning (herbs)
salt and pepper to taste
2 green bell peppers
1 8oz can tomato sauce
1/4-1/2 cup shredded mozzarella cheese

You can add more veggies to the stuffing, like squash or spinach. You could probably fill more than 2 peppers, but that's all I had.

In a large skillet with lid, spray pan with non-stick cooking spray, saute ground turkey, onion and garlic until meat is browned and onions are translucent. (Drain off any extra fat.) Add beef broth, rice, worcestershire sauce, tomatoes, Italian seasoning. Add salt and pepper to taste. Allow to cook down until most of the liquid is absorbed. Meanwhile clean peppers, cut out seeds and split in half. Microwave peppers, cut side up, for 2 minutes. Scrape turkey and rice mixture to one side of the pan, transfer peppers to pan. Fill peppers with mixture, mounding up extra stuffing around peppers to keep them upright. Pour tomato sauce over and around peppers and top with cheese. Cover and turn heat to med-low. Simmer for 10-15 minutes or until cheese is melted and peppers are tender.

Serving Size: Makes 4 stuffed peppers (1/2 pepper per serving)