Friendship® Stuffed Peppers

Instructions:
Preheat oven to 350ºF. In a 2-quart saucepan, bring the chicken broth to a boil. Add the rice, garlic, oregano and black pepper. Reduce heat to a simmer and cover. Simmer for 40 minutes. Meanwhile, carefully cut out the stems and the surrounding ½" or so of the pepper so that you have a "lid" to put back on the pepper. The opening in the top should be big enough to clean and stuff the pepper. Carefully remove inner whitish membranes and the seeds without damaging the shell. Save the pepper lids. Rinse out the peppers with cold water to remove any remaining seeds.

To make the stuffing, heat the olive oil in a medium-size skillet over a low flame. Add the garlic and ground turkey (or tofu), stirring lightly to cook evenly. While the turkey is still barely pink and tender, add the tomatoes. Cook over low heat for 5 minutes. Add the corn, kidney beans, herbs and pepper. Simmer for 3 minutes. Add the cooked rice and remove from heat. Gently mix the Friendship® 1% Lowfat Cottage Cheese into the stuffing. Fill each pepper right up to the top, and replace the lid. Lightly spray an 8" x 8" baking dish with canola oil. Carefully stand peppers up, side by side in the dish. Bake for 30 minutes.