Stuffed Yellow Peppers

Preheat oven to 350 levels F. Halve sweet peppers lengthwise; clutch seeds and membranes. In a mountainous Dutch oven, cook pepper halves in adequate boiling water to duvet for 2 minutes. Drain; station pepper halves, minimize facets up, in a 13x9x2-scramble baking pan. Location apart.

In a mountainous skillet, combine ground turkey and onion; cook except turkey will not be any longer red, breaking apart turkey because it cooks. If mandatory, drain off corpulent. Spin cooked rice, thawed greens, salsa, seasoning mix, poultry seasoning, and salt into turkey mixture in skillet. Spoon mixture into pepper halves. Pour the water across the stuffed peppers.

In a diminutive bowl, combine bread crumbs, melted vegetable oil spread, and paprika. Sprinkle onto stuffed peppers. Duvet; bake for half-hour. Expose; bake for five minutes more.