Stuffed Peppers

Ingredients:

4 Cups cooked rice (long grain or brown rice)
1/2 ts0. paprika
1/2 tsp. rosemary
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 onion
2 cups sliced mushrooms (optional)
1 lb. ground turkey breast or ground chicken breast
2 to 3 garlic cloves
2 tbsp. tomato paste, sodium-free
8 green peppers

Preheat oven to 350 degrees. In a small bowl, combine the cooked rice with herbs. In a large nonstick skillet (use a non-stock skillet so you do not have to use any added oils or even spray canola oil), add the ground poultry and garlic and cook until the meat is fully browned. Drain off any water and fat from the meat. Now combine the poultry with the cooked rice and herbs. Dilute the tomato paste with water and stir into the rice and poultry mixture that you have already begun to make. Slice the tops off of your peppers, core and remove the seeds (make sure to keep the tops that you cut off). Then steam the peppers for 7 to 8 minutes.

Now that you have your mixture made and you have steamed your peppers, spoon the rice mixture into the peppers and place on a nonstick baking dish. Cover the peppers with their tops. Cover the baking dish with foil. Bake for about an hour. Each pepper should or will contain around 1/2 cup of rice and about 2 oz. of poultry