Stuffed Red Bell Peppers

I have long wanted to cook this dish, but was put off by it for some reason. I found this recipe in the magazine "Taste of Home Mediterranean Made Easy" TOH Pink Edition, pg 33 But I made a few substitutions due to dietary limitations/allergies, such as replacing the beef with turkey (no red meat), and the balsamic vinegar with apple cider vinegar (no sulfiting agents.) I also used diced tomatoes, because I didn't have tomato sauce, and it still came out amazing. I doubled the recipe (reflected below) for the four people for whom I was making dinner.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°. Cut the tops off peppers; remove seeds. Place peppers and water in microwave-safe bowl. Cover and microwave until crisp-tender, 2-3 minutes; set aside.

Step 2

In a skillet, cook ground turkey and oven over medium heat until brown, breaking into crumbles; drain. Remove from heat; stir in the rice, parsley, salt, cayenne and allspice.

Step 3

In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar, basil and 7 Tbsp of Parmesan cheese; stir about 1/2 of the sauce mixture into the rice mixture. Spoon into peppers. Place in a greased shallow 1-qt baking dish.

Step 4

Cover and bake for 30 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until the peppers are tender, 5-10 minutes. Serve with remaining sauce.