Truemors
1 can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted, divided
1/4 cup water
8 ounces extra lean ground beef
1 cup cooked brown rice
3/4 cup frozen corn, thawed
1/4 cup sliced celery
1/4 cup chopped red bell pepper
1 tsp dried Italian seasoning
1/2 tsp hot pepper sauce
2 green, yellow or red bell peppers, cut in half lengthwise & seeds removed
Blend 1/4 cup soup and water in small bowl.
Pour into 8×8-inch baking dish; set aside.
Brown turkey in large nonstick skillet over medium-high heat; drain well.
Combine remaining soup with cooked turkey, rice, corn, celery, chopped bell pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.
Fill pepper halves equally with meat mixture.
Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350°F 35 to 40 minutes.
To serve, place peppers on serving dish and spoon remaining sauce from baking dish over peppers.
