1 hr 20 mins
1Preheat oven to 350°F.
2Cut peppers in half lengthwise, keeping stems intact. Remove seeds and ribs from peppers and discard.
3In a large skillet, cook the turkey, onion, garlic, salt and pepper over medium heat until turkey is no longer pink. Remove from the heat.
4Stir in the rice, salsa, yogurt and green onions. Fill each pepper with about 1/2 cup filling.
5Place peppers in a shallow roasting pan. Combine water and Worcestershire sauce; add to pan. Cover with foil and bake 25 minutes. Remove and discard foil. Spoon sauce over peppers and bake 15-20 minutes longer or until peppers are tender and filling is hot.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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