Ingredients:
2 green bell peppers
2 tablespoons of olive oil
1/4 cup of red onion, chopped
1.5 tablespoons of minced garlic
1/3 cup of cooked brown rice (I use the 10 minute Uncle Ben's kind)
1 teaspoon of paprika
1/2 cup of veggie marinara sauce (I use the 365 brand from Whole Foods)
1 cup of ground turkey (I used Jennie0)
1 Boca Italian Sausage, cut into small pieces
2 tablespoons of fresh grated Parmesan Cheese
1 tablespoon of egg whites (I use the carton kind from Egg Beaters)
2 pinches of low fat shredded cheese

PreHeat the oven to 400 degrees

1. Use low sodium butter to lightly grease a baking dish or casserole dish

2. Cut off 1/2 about 1/2 inch off the tops of the peppers, scoop the seed out and rinse the peppers to remove any additional seeds

3. Boil the peppers in a large pot of water for 6 - 7 minutes. When they are finished boiling, set them upside down to dry on a towel or rack for about 10 minutes.

4. While your peppers are boiling, cook the 10 Minute brown rice in the microwave (the directions are on the box). If you use a different kind of brown rice, you may have to prepare it before any of the other steps.

5. Discard the stems from the pepper tops and chop up the portion left of the pepper tops.

6. Heat Olive Oil in a large skillet over medium-high heat.

7. Add in onion, garlic and the chopped top portion of the pepper. Let this cook for about 5 minutes.

8. Add in ground turkey and the boca sausage. (You may have to defrost or preheat the boca sausage if it is frozen still) Let this cook for about 3-5 minutes more.

9. Add in the paprika and grated Parmesan cheese, cook for about a minute. Transfer mixture to large mixing bowl and let cool for about 10 minutes.

10. In the bowl, mix the egg ehites, cooked brown rice, and 1/4 cup of the marinara sauce.

11. Fill each pepper cavity with the "mix" from the bowl.

12. Place the peppers in the prepared baking dish.

13. Use the remaining marinara sauce to top the pepper cavity

14. Cook for 20 minutes (cooking time may vary depending on your oven). Peppers should be very tender.

15. Remove from oven and sprinkle the grated low fat cheese on top of each pepper, cook for another 4-5 minutes.