Turkey-stuffed peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 6 | mediums | Green bell peppers |
| 1 | pounds | Ground turkey |
| 1 | cup | Cooked rice |
| 2 | tablespoons | Onion; minced |
| 1 | tablespoon | Worcestershire sauce |
| 1 | Clove garlic; minced | |
| ¼ | teaspoon | Pepper |
| 1 | cup | Low-sodium tomato sauce; 8 oz. |
| ½ | cup | ;water |
| 1 | ounce | Skim mozzarella cheese; shredded |
Directions
Cut off tops of green peppers; remove seeds and membrane. Mix turkey with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato sauce with turkey mixture, then spoon mixture into peppers; cover.
Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn every 5 minutes. Add water and remaining tomato sauce.
Sprinkle cheese over each pepper. Recover and return to microwave.
Cook 1 to 2 minutes until cheese melts.
To freeze: Place in microwave-safe container; label and freeze for up to 2 months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook on high 3 to 5 minutes. Makes 6 servings.
Per serving: Calories 179, fat 6⅗ gm (% calories from fat 33), cholesterol 30⅘ mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.
Exchanges: Bread ½, Vegetables 1½, Protein 1½, Fat 1½. Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...