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4 large orange bell peppers 1 tablespoon vegetable oil 1 large onion, chopped (about 1 cup) 1 clove garlic, minced 2 teaspoons chili powder 1 pound ground turkey 1 cup Swanson® Chicken BrothorSwanson® Certified Organic Chicken BrothorSwanson® Natural Goodness® Chicken Broth 1 cup Pace® Picante Sauce 1/2 cup uncookedcouscous 1/4 cup shredded Cheddar cheese
Set the oven to 375°F. Cut the tops off the peppers. Remove and discard the cores and seeds. Reserve the pepper tops. Using a sharp knife, carve a Jack O'Lantern face into each pepper. Place the peppers upright in an 8x8x2-inch baking dish. Chop the carved-out pieces of pepper and reserve.
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion, garlic,reserved chopped pepper and chili powder and cook until the vegetables are tender-crisp, stirring occasionally. Add the turkey and cook until the turkey is cooked through, stirring often to separate meat.
Stir the broth and picante sauce in the skillet and heat to a boil. Stir in the couscous and remove the skillet from the heat. Cover and let stand for 5 minutes or until the couscous is tender.
Spoon the turkey mixture into the peppers. Sprinkle with the cheese. Top with the reserved pepper tops.