• 1/2 pound ground chicken or turkey
• 1/2 cup finely chopped onion
• 1/2 cup finely diced celery
• 1 garlic clove, minced
• 1 1/2 cups cooked brown rice
• 7 1/2 oz tomato sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon oregano
• 1/4 teaspoon dried sweet basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 large peppers, halved lengthwise and seeds removed
• 1 1/2 teaspoon chicken bouillon powder
• 1/4 cup boiling water
• 1 cup grated cheddar cheese

Lightly grease non-stick skillet. Fry ground chicken, onion, celery and garlic for about 10 minutes until there is no pink in the chicken and vegetables are tender.

Stir in rice, tomato sauce, sugar, oregano, basil, salt and pepper. Remove from heat.

Divide chicken mixture among pepper halves. Place in ungreased 9 x 13 inch baking dish. Cover with foil. Bake in 350 degrees for about 45 minutes. Pepper should be tender and crisp.

Sprinkle cheese over each pepper and melt.