2 large red bell peppers
2 large green bell peppers
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, chopped
¾ teaspoon thyme (1 tablespoon chopped fresh thyme)
¾ teaspoon sage (1 tablespoon chopped fresh sage)
1 pound ground turkey
¼ cup chopped fresh parsley
½ cup dried breadcrumbs
1 cup barbecue sauce
Preheat oven to 375°. Halve peppers lengthwise; remove seeds. Blanch for 5 min. in large pot of boiling water. Drain, cut-side down, on paper towels.
Heat oil in medium skillet. Add onion and garlic. Cook 5 min. over low heat, stirring occasionally, until onion is translucent. Stir in thyme and sage; cook for 30 seconds longer. Set aside.
In a small bowl, combine turkey, parsley, breadcrumbs, and onion mixture in a small bowl. Arrange peppers in 13" x 9" x 2" glass baking dish. Spoon turkey mixture into each half. Spoon barbecue sauce over and bake, uncovered for 30 min. or until juices run clear when pierced by a fork.