Chili stuffed pepper from Provida Chat Forum member annie I modified two of the recipes from the card and put them together. I took both the five alarm chili and the stuffed pepper recipe and did as follows: 2 pounds ground turkey 2 onions 9 peppers 28 ounces of canned tomatoes 1 can hunts no salt tomato sauce 2 cups of mushrooms 2 tsp minced garlic pepper chili powder italian seasonings I saute the mushrooms, onions and one diced pepper in a bit of water till soft, then add the ground turkey and brown add the tomatoes and the tomato sauce and simmer for about 45 mins. While that is simmering I cut the tops of the 8 peppers and par boil them for about 6 mins (cooked but still firm), I let them cool and make 4 cups of white rice. I take half the mixture of turkey and add it to the four cups of rice in a large bowl then spoon them into the 8 peppers as full as I can get them. I usally have enough filling left over to bag it as a single rice and turkey mixture meal. I freeze the stuffed peppers individually in zip lock baggies and then just defrost and heat as needed.. (makes 8 lunches or dinners) With the remaining turkey mixture I seperate it into four glad containers ( 2 meals in each) and freeze. I will defrost one take half over a half of baked potato cut up into it and bring it to work. This seems to save me l ots of time and gives me a few choices. I usually just eat a pepper or the turkey and potato for lunch, if I eat them for dinner I cook up either brocolli or grean beans to go with. This has saved me a lot of time and also can have a meal ready in five mins if need to do so.. Happy dieting to all. Annie