1 cup uncooked jasmine rice
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups diced onions
½ cup diced carrots
1½ pounds BUTTERBALL® Fresh Ground Turkey
2¾ cups canned chicken broth, divided
1 cup grated Parmesan cheese
1 cup chopped fresh Italian parsley
¾ cup dry unseasoned bread crumbs
3 eggs, beaten
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
4 green or red bell peppers, cut in half, seeds removed
4 cups Italian tomato sauce
2 bay leaves
Prepare rice according to package directions; set aside.
Preheat oven to 325°F. Heat oil in medium skillet over medium heat. Cook and stir garlic 30 seconds. Stir in onions and carrots. Cook and stir 3 minutes. Spoon mixture into large bowl.
Add turkey, ¾ cup broth, rice, cheese, parsley, bread crumbs, eggs, sage and thyme; mix well. Divide mixture evenly among pepper halves. Place filled peppers in large baking dish.
Blend tomato sauce and remaining 2 cups broth in large bowl. Stir in bay leaves. Spoon sauce evenly over and around peppers.
Bake 1¼ to 1½ hours or until peppers are tender. Remove and discard bay leaves before serving.