Turkey-stuffed bell peppers

1. Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

2. In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.

3. Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika.

4. Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.

5. Note: Some breads/bread crumbs are made with milk. To ensure this recipe is lactose-free, read the label or ask your baker.

6. Nutritional Facts: 2 filled pepper halves equals 323 calories, 10 g fat (saturated fat), 20 g carbohydrate, 4 g fiber, 40 g protein