| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Main dish, Low fat, Cheese | 6 | Servings |
INGREDIENTS
| 1/2 | lb | Ground turky breast |
| 1 | ts | Garlic — minced |
| 3 | Red peppers — large | |
| 4 | c | Water |
| 8 | oz | FF Pepper Jack Cheese, HC — |
| Shredded | ||
| 3/4 | c | Cooked borwn rice |
| 3/4 | c | Cooked wild rice |
| 1/3 | c | Green onions — sliced |
| 2 | oz | Pimiento — choped |
| 1/8 | ts | Cayenne pepper |
INSTRUCTIONS
Heat oven to 350 F. In 10" skillet, cook turkey and garlic until browned; drain. Cut red peppers lengthwise in halves. Remove seeds and membranes, rinse. In Dutch oven bring water to a boil; cook pepper halves 2 minutes; drain. In large bowl stir together 1 c. cheese, brown rice, green onions, pimiento, cayenne pepper and turkey mixture. Loosely stuff each pepper half. Arrange in 12"x 7" baking dish sprayed with non-stick cooking spray. Cover and bake at 350 F. for 30 minutes. Uncover and sprinkle with remaining cheese. Continue baking until cheese melts. 6 servings, each 176 calories, 26 g protein, 15 g carbo., 2 g fat, 33 mg cholesterol, 299 mg sodium. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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