Turkey and Rice Stuffed Peppers

From: Megan at In This Wonderful Life...

Ingredients:
4 red bell peppers, tops, ribs and seeds removed
1/2 pound ground turkey breast
1 cup cooked brown rice
1 small onion, finely chopped
1 garlic clove, peeled and minced
1/2 cup canned black beans, rinsed and drained
1/2 cup corn fresh, canned, or thawed frozen
1/4 cup flat-leaf parsley, finely minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Parmesan cheese, grated
2 tablespoons bread crumbs, preferably whole-grain

Directions:
1. Preheat the oven to 400.
2. Taking care not to make any holes, cut a very thin slice off the bottom of each bell pepper, just enough to help them stand straight and solidly. Set aside.
3. For the filling, in a large bowl combine the turkey, rice, onion, garlic, corn, parsley, oregano, salt and pepper. Add beans, mixing in lightly with a fork so beans aren't mashed. Set aside.
4. Divide the filling into four portions, packing each pepper with the mixture, mounding any extra at the top. Place stuffed peppers in a baking dish just large enough to hold them. Pour in 1 cup of water. Cover the dish with foil and bake in the center of the oven for 40 minutes.
5. In the meantime, combine cheese with the breadcrumbs in a small bowl. After 40 minutes of baking, uncover peppers. Sprinkle cheese/crumb mixture over top of each pepper. Continue baking the peppers, uncovered, 15 to 20 minutes or until the peppers are soft when pierced with a knife but not collapsing. Let set until cool enough to eat, about 10 to 20 minutes; serve.

Nutritional Info Per Serving: 249 cals, 5 g. total fat (2 g. sat fat), 505 mg. sod, 31 g. carb, 19 g. protein, 6 g. dietary fiber