Stuff red bell peppers with a savory mixture of Zatarain’s® Garden Vegetable Rice Mix and Creole Seasoning, ground turkey, cheese and green onions for a Louisiana version of the classic recipe.
Preheat oven to 350°F. Cook and stir turkey and Creole Seasoning in large skillet on medium-high heat 6 minutes or until longer pink. Stir in water and Rice Mix. Cook as directed on package. Stir in almonds, if desired.
Meanwhile, bring large saucepot of water to boil. Add bell peppers; cook 10 minutes on medium heat or just until tender. Remove bell peppers with slotted spoon to large bowl of ice water to cool. Pat dry with paper towels. Arrange bell peppers, cut-sides up, in 13x9-inch baking dish. Spoon rice mixture into peppers. Mix cheese and green onions. Sprinkle on peppers.
Bake 12 to 15 minutes or until bell peppers are tender and cheese is melted.
For nutty crunch, stir 1/3 cup slivered almonds, toasted, into the rice filling.