I found this recipe in the Aug/Sept issue of Taste of Home magazine. I made it for dinner the other night & it was delicious. I served it with steamed cauliflower, iced tea, & bing cherries for dessert.

Turkey-Stuffed Peppers

2 large green peppers, tops & seeds removed
1/2 pound ground turkey
1 small onion, chopped
1 garlic clove, minced
2 TBSP butter or margarine
1 TBSP all-purpose flour
1/2 tsp salt
1/8 tsp pepper
1/2 cup milk
1/2 cup chopped tomato
4 TBSP shredded cheddar cheese, divided

In a large saucepan, cook peppers in boiling water for 3 minutes. Drain & rinse with cold water; set aside. In a skillet, cook the turkey, onion & garlic over medium heat until meat is no longer pink; drain & set aside. In the same skillet, melt butter. Stir in flour, salt, & pepper until smooth. Gradually add milk. Bring to a boil; cook & stir for 1-2 minutes or until thickened. Return turkey mixture to skillet. Stir in tomato & 2 TBSP cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese. Place in a greased 1-qt baking dish. Cover & bake at 350 degrees for 25-30 minutes or until peppers are tender & filling is hot.

Yield: 2 servings.