Cut peppers in half lengthwise; seed and set aside.
In a medium bowl, stir together ground turkey, green onion, sundried tomatoes, cheese, lemon zest, basil, brown rice, salt and pepper. Divide meat mixture evenly among pepper halves, loosely stuffing them.
Bake in a large, lightly oiled casserole dish for 40 minutes, until peppers are soft and filling is cooked through. Serve with a side salad, if desired.
Recipe Notes
Per pepper half: 200 calories, 15 g protein, 8 g fat (3 g saturated fat), 18 g carbohydrates, 3 g fibre, 54 mg cholesterol, 194 mg sodium.