Mexican-Style Stuffed Peppers

Ingredients
1 pkg. (Rice-A-Roni) Whole Grains Spanish Rice mix
4 large green bell peppers
10 oz. ground turkey
4 stalks celery, finely chopped
1 small onion, finely chopped
2 cups salsa
2 Tb. Taco seasoning mix
1 8-ounce package shredded Mexican-style cheese

Directions
1) Preheat oven to 350 degrees.
2)Prepare rice according to package directions; set aside.
3)Wash peppers and cut them in half. Core peppers. Simmer or steam peppers in 2 inches of water about 5 minutes; drain well and set aside.
4)In a large non-stick skillet sprayed with PAM, cook turkey, celery and onion until meat is browned and onion is tender.
5)Drain and place in a large bowl. Stir in salsa, rice, taco seasoning mix and half of the cheese. Mix well and distribute the filling evenly among the 8 pepper halves.
6)Place the filled peppers in a greased baking pan, cover with foil and bake for 30 minutes. Remove the foil, sprinkle remaining cheese evenly over the tops of the peppers and bake for about 5 minutes, or until cheese starts to melt.

Leftovers can be used for lunch the next day...tastes great reheated.