Savory Turkey-Stuffed Peppers

Ingredients

• 1.5 teaspoons brown sugar 
• 0.8 cup celery diced
• 0.3 cup egg substitute frozen thawed
• 0.5 cup golden raisins 
• 6 medium size pasilla peppers green
• 1 tablespoon juice of lemon 
• 0.8 cup no-salt-added chicken broth undiluted canned
• 0.8 cup onion diced
• 0.5 teaspoon oregano dried
• 1 cup orzo pasta) rice-shaped uncooked
• 1.5 teaspoons pepper 
• 0.3 cup pinenuts toasted
• 1 teaspoon salt 
• 16 ounce no-salt-added tomato sauce canned
• 1.5 pounds turkey raw freshly ground
• 1 tablespoon worcestershire sauce low-sodium

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Cook peppers in boiling water to cover 5 minutes.
2. Drain.
3. Cook orzo according to package directions, omitting salt and fat.
4. Drain well.
5. Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
6. Add turkey, onion, and celery; cook until turkey is browned, stirring until it crumbles.
7. Place turkey mixture in a large bowl.
8. Add orzo, raisins, and next 9 ingredients; stir well. Spoon turkey mixture evenly into pepper halves.
9. Place pepper halves in a 15- x 10- x 2-inch baking dish.
10. Pour chicken broth into dish around peppers.
11. Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.