Preheat oven at 350 degrees. Cut the lids off of the peppers and remove the seeds, set aside. Mix turkey, garlic, onion, herbs, and rice together. Coat each pepper with olive oil. Spoon mix into each pepper, leaving a space at the top for the tomato sauce. Spoon tomato sauce into the top of the peppers and place in a baking pan. Pour in 1/2 cup of water. Bake for 45 minutes. Sprinkle the pepper jack cheese on top of the peppers and bake about another 10 to 15 minutes or until they are wrinkled with golden brown tops. I served this with a classic salad and ranch dressing. Enjoy!
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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 57 (5%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 184mg||6 %|
|Potassium 378mg||10 %|
|Total Carbohydrate 267.8g||79 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 258g|
|Protein 22.7g||32 %|
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Calories per serving: 1252
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