Recipe By Chef Jim Coleman

A Fit taster says using low fat ground turkey works just as well and is less expensive.

Ingredients

• 1½ pounds ground heirloom turkey breast
• 2 cups soft whole wheat bread crumbs
• 3 shallots chopped
• 4 cloves garlic, minced
• ⅓ cup diced fennel bulb
• Kosher salt and white pepper to taste
• 3 eggs
• ½ skim milk
• 2 teaspoons dried basil
• 4 large exotic peppers, or use red or yellow bells, halved, seeded
• 1 can (14 ½ oz.) organic diced tomatoes, pureed
• ¼ cup freshly grated parmesan cheese
• Fresh parsley

Directions

1. Spray a baking dish with non-stick cooking spray. In large bowl, combine ground turkey, breadcrumbs, shallots, garlic, fennel, salt, pepper, eggs, milk and basil; mix well. Spoon mixture into pepper halves.

2. Pour tomatoes puree into baking dish. Arrange peppers on top of tomatoes. Cover with foil. Cook 50 to 60 minutes in a preheated 350°F oven to or until turkey is no longer pink in center and peppers are tender. Remove foil. Sprinkle with cheese. Cook 5 to 10 minutes more until cheese is melted. Sprinkle with fresh parsley.