Directions Step 1: Preheat oven to 350 degrees F. Step 2: Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside. Step 3: Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat. Step 4: Transfer the turkey mixture to a medium bowl and mix in rice, ½ cup tomato sauce, parsley, salt (if using), and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining ½ cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30–35 minutes. Got calcium? It’s not just in milk! When you think of calcium, you might picture a glass of milk. But there are many good sources of calcium, including some green vegetables. Broccoli, kale, spinach, and cabbage all add a bit of calcium to your plate. So do whole grains, salmon, beans, and tofu. And while most types of dairy have more calcium than other food, yogurt and mozzarella cheese have even more calcium per serving than milk. Calcium is important for bone health in all adults. In particular, postmenopausal women are at risk of bone loss and should consume 1,200 milligrams of calcium per day. That’s almost three servings of yogurt! But if you plan to consume a variety of foods containing calcium, you’ll be setting goals to help your bones. Be sure to talk to your doctor about the best way to achieve a balanced diet for your needs.
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