Turkey-Stuffed Peppers

1/2 cup finely chopped onion
1 teaspoon minced garlic
1.25 pound extra-lean ground turkey
1 teaspoon garlic powder
1 teaspoon ground cumin
¼ cup low-sodium tomato sauce
1 cup fat-free, low-sodium chicken broth
1 tablespoon chopped cilantro or parsley
3 large red bell peppers
¼ cup reduced-fat shredded Cheddar cheese

Preheat oven to 400°F.

Lightly coat a large nonstick skillet with olive oil cooking spray. Heat over medium heat. Add onion and garlic to the pan. Sauté about 2 minutes, or until softened. Add ground turkey to the pan. Season to taste with salt and add garlic powder and ground cumin.

Cook turkey, breaking into chunks, 10 to 12 minutes, or until meat is no longer pink and juices run clear. Add tomato sauce and ½ cup of the broth. Reduce heat and simmer over low heat about 5 minutes. Add cilantro.

Cut bell peppers in half lengthwise and remove seeds and stem. Place bell pepper halves in baking dish and spoon about 1/3 cup of the turkey mixture into each. Pour the remaining broth into the dish. Cover with foil and bake 35 minutes. Sprinkle peppers with cheese before serving.

Yield: 6 servings

Per serving: 140 calories, 20 fat calories, 2.5 g total fat, 0.5 g sat fat, 35 mg cholesterol, 150 mg sodium, 10 g total carbohydrates, 2 g fiber, 5 g sugars