Try this fun twist on a classic for Fall! These stuffed peppers are made with pumpkin and Minute® Brown Rice.
Preheat oven to 375°F. Slice peppers in half lengthwise and remove the seeds. Set aside.
Heat oil in a medium saucepan over medium heat. Sauté onion and garlic one minute. Add turkey and brown. Increase heat to high and add cinnamon, broth, pumpkin and rice. Bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Remove from heat and let stand 5 minutes.
Place prepared pepper halves in an oven-proof baking dish. Fill peppers with mixture and top with cheese. Pour one cup of water into bottom of dish. Bake 20 minutes, or until peppers are cooked to desired doneness.
Garnish with sliced scallions.
Substitute large, cleaned portabella mushrooms caps for the bell peppers. For a great appetizer, stuff small mushroom caps.