1⁄2 pound lean ground turkey
4 large red peppers, halved, cored, and seeded
2 stalks celery, finely chopped
1 small onion, finely chopped
5 cloves garlic, minced
1 cup cooked brown rice
1 cup Muir Glen fire roasted, crushed tomatoes
2 tsp. olive oil
2 tablespoons pine nuts
1⁄4 cup dried cranberries
1 tsp. ground cinnamon
1 tsp. ground coriander
1⁄2 tsp. ground cardamom
1/8 tsp. salt

Crushed red pepper to taste

Bring about 2 quarts of water to boil in a large, deep pot. Add the red peppers and bring the water back to a boil over high heat. Reduce the heat to low, cover and cook at a gentle boil for 10 minutes. Drain well. Preheat oven to 350°. Heat the oil in a large nonstick pan over medium-high heat. When it is hot, add the onions and celery and sauté for 1 – 2 minutes. Add the garlic and ground turkey and cook until turkey is no longer pink, stirring to break up clumps. Add the tomatoes, brown rice, pine nuts, cranberries and spices. Stir well to combine and remove from heat.

Fill each pepper half with turkey mixture and place in a shallow pan. Place in the oven and bake until heated through, about 20-30 minutes.

Makes 4 servings