Directions

1. Preheat oven to 350°F. Coat a 2-quart baking dish with nonstick cooking spray. Cut stem ends from bell peppers; remove seeds. Place peppers in a saucepan with enough boiling water to cover; cook 1 minute. Drain peppers upside down on paper towels.
2. Coat a large skillet with nonstick cooking spray. Add turkey and onion; cook and stir 10 minutes or until turkey is no longer pink. Drain fat.
3. In a large bowl combine cooked turkey and onion, ginger, Worcestershire, soy sauce and 2 tablespoons of the tomato sauce. Stir in rice, 1 cup of the tomato sauce, parsley, and salt and pepper to taste.
4. Stuff peppers with rice mixture. Place peppers upright in baking dish. Spoon remaining tomato sauce over stuffed peppers. Cover and bake 25 to 30 minutes or until heated through.