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Chili-Stuffed Red Peppers

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  • 16 oz. tomato sauce, divided
  • 1 lb. lean ground turkey
  • 12 oz. Panera® Turkey Chili with Beans
  • 2 cups pre-cooked brown rice
  • Salt and black pepper
  • 4 red bell peppers, cut in half lengthwise with seeds/ribs removed
  • 1 cup shredded Cheddar cheese


  1. Preheat oven to 400°F. Spread 8 oz. tomato sauce on bottom of 9”x13” baking dish. Set aside.
  2. In a large skillet, cook turkey over medium-high heat until fully cooked and no pink remains, breaking up meat as it cooks.
  3. Add chili, rice, and remaining tomato sauce. Mix well to combine. Season to taste with salt and pepper.
  4. Spoon chili and rice mixture into bell pepper halves and place in baking dish. Top with cheese. Cover with aluminum foil.
  5. Bake for 18-20 minutes, or until peppers have softened slightly. Turn oven to broil, remove foil, and cook for 3-5 minutes to brown the cheese.

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