Stuffed Roasted Peppers(Low-Fat) - cooking recipe

Ingredients

3 large red bell peppers
3/4 c. water
1/2 c. white rice
1 (14.5 oz.) can Contadina pasta ready tomatoes (any variety)
1/2 tsp. salt (optional)
cayenne pepper to taste (optional)
1 lb. ground turkey breast
3/4 c. reduced-fat Cheddar cheese, shredded

Preparation

Cut peppers in half; remove seeds.
Place in large baking dish, cut side down.
Bake at 425\u00b0 for 15 minutes or until skins begin to bubble and peppers are just tender.