1. Cut yellow, red and 1 green pepper in halves lengthwise. Remove seeds and place pepper shells, skin side up, on broiler pan. Broil 3 to 4 inches from heat until skins are lightly browned in spots and flesh is tender. Set aside in warm spot.
2. Melt 1 tablespoon margarine in skillet, add bulgur and saute, stirring, 2 to 3 minutes. Add chicken broth and bring mixture to boil. Reduce heat to simmer, cover and cook about 15 minutes or until bulgur is tender and liquid has been absorbed. Set aside.
3. Dice enough of remaining green pepper to measure 1/4 cup, reserving remaining pepper for another use. Saute turkey in remaining 1 tablespoon margarine in skillet, stirring constantly until meat loses pink color.
4.Add diced pepper, garlic and onion and continue cooking, stirring often, until turkey is cooked and vegetables are tender but not browned. Stir in sage, pine nuts and cooked bulgur. Heat mixture through then spoon into pepper halves.
About 184 calories per serving.
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