1 pound ground turkey
1/2 cup yogurt
1 cup finely chopped celery
1 cup finely chopped onion
1 cup chopped celery
1 (1 ounce) can diced green chile peppers
3 medium onions, sliced
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 red bell pepper, seeded and chopped
1/4 cup olive oil
In a medium bowl, mix turkey, yogurt, celery, onion, celery, green chile peppers, onion, bell pepper, green bell pepper, red bell pepper, red onion, bell pepper, olive oil, chicken bouillon cubes. Cover and refrigerate 2 hours to allow flavors to blend.
Preheat oven to 350 degrees F (175 degrees C).
Remove celery leaves. Poke holes in celery to allow steam to escape. Place turkey mixture in bottom of a large baking dish.
Bake in preheated oven for 45 minutes, or until chicken is no longer pink and juices run clear. Remove celery leaves; cool 10 minutes.
Remove celery leaves from baking dish. Transfer turkey mixture into baking dish. Let cool, reserving 1/2 cup chicken broth, chicken broth, celery and onion mixture. Pour chicken broth mixture over all.
Mix remaining celery, onion, celery mixture, brown sugar, tomatoes, and celery mixture into turkey mixture. Cover baking dish and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is no longer pink and juices run clear. Serve hot.