Cut off tops of bell peppers just below stem; remove seed pod and white membranes, reserve extra bits of pepper surrounding the stem (cut the extra pepper bits off and chop for use later.)

Place the peppers cut side down in a microwavable-safe glass baking dish; add 1/2 cup water to the pan and cover with plastic wrap.

Microwave peppers on high for 3 minutes; lift plastic and turn peppers on their sides. Cover and microwave another three minutes; lift plastic and place peppers upright. Cover and microwave three minutes more. Drain any excess water from the pan.

Preheat your oven to 375°F.

In a large nonstick skillet, brown the ground turkey and onion with the extra bits of peppers.

Stir in the garlic, salt, pepper, celery seed, and poultry seasoning, along with one cup of the V-8 juice and the tomato sauce.

Bring the saucy mixture to a boil then stir in the uncooked Minute Rice and simmer for 2 minutes before removing from heat.

In a small bowl, stir together 1/4 cup soft bread crumbs with 1/4 cup shredded Asiago cheese and set aside for later.

Fill peppers with the saucy mixture. If you have any extra, you can put it into a small ramekin and cover with foil or just put it between the peppers. Depending on the size of your peppers you may need to do this. Perhaps for the first time in my life, my mix came out just right! Go figure!

Once you have filled the peppers, add the last 1/2 cup of V-8 juice around the peppers and cover the pan tightly with foil.

Bake at 375°F. for about 30 minutes. Uncover peppers and top with the bread crumb and cheese mixture. Bake another 15 minutes or so or until the crumbs are lightly browned and golden.