(adapted from Cooking Light January/February 2003)
1 cup brown rice or quinoa
6 medium red bell peppers
1 pound ground turkey breast
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/8 teaspoon ground allspice
2 cups pasta sauce
1 (9-ounce) bag baby spinach
1 cup chopped carrots, lightly steamed
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preheat oven to 450°. Cook rice or quinoa according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool. Chop reserved tops and set aside; discard stems.

Heat a large nonstick skillet over medium-high heat. Add turkey and the next 4 ingredients (turkey through allspice); cook 4 minutes or until turkey is lightly browned, stirring to crumble. Remove from heat. Add rice, 1 cup pasta sauce, spinach, carrots, reserved bell pepper, and cheese to turkey mixture, stirring to combine. Cook until spinach wilts.

Spoon about 1 cup turkey mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add remaining 1 cup sauce to pan. Cover with foil.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Makes 6 servings.