Here is a new twist on a favorite my mother and great-grandmother use to make, colorful stuffed peppers. Instead of using green peppers, I used red, yellow and orange. The colored peppers are milder in taste. The filling is rice, ground turkey, basil, oregano, pepper, garlic, and tomato sauce. Since I was out of brown rice, I used white rice. The next time I make them I will use brown rice. I roasted them at 350 degrees for 45 minutes on the convection roast setting. Very healthy, and clean meal that my family really enjoyed. As long as you have gluten-free rice, this can be a meal free of wheat also.