Peppers stuffed with spanish rice

Yield: 4 Servings

Measure Ingredient
2 larges Green pepper
8 ounces Ground turkey breast; * see note
½ cup Chopped onion
1 cup Cooked brown rice
1 cup Recipe-style stewed tomatoes; with juices
2 tablespoons Tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon Dried basil
¼ teaspoon Salt
¼ teaspoon Ground black pepper
¼ cup Finely shredded reduced-fat cheddar cheese

Bring water in large saucepan to boil. Meanwhile, cut the peppers lengthwise in half. Remove and discard the stems, seeds and membranes.

Carefully, place the peppers in the boiling water for 3 minutes. Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.

Preheat the oven to 375-degrees. Lightly spray an unheated large skillet with no-stick spray. Add the turkey and onions. Cook over medium heat until the turkey is no longer pink, stirring occasionally.

Stir in the rice, tomatoes (with juices), tomato paste, worcestershire sauce, basil, salt and pepper. Cover and simmer for 10 minutes, stirring occasionally.

Place the pepper halves in an 8"x8"x2" baking dish. Spoon the meat mixture into the pepper shells. Sprinkle the cheese on top. Bake about 10 minutes or until heated through.

Calories: 171, Fat: 3g, % Calories from fat: 13%, Cholesterol: 31.

NOTES : To Make sure you're buying the leanest ground turkey available, check the label. Look for products made with only turkey breast meat. Many ground turkey products contain the dark meat and the fatty skin.

Recipe by: Healthy Homestyle Cooking Posted to EAT-LF Digest by Kat <scizwiz@...> on Feb 6, 1998

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