Turkey-stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Low-cal, Low-fat, Main dish, Turkey | 6 | Servings | |
INGREDIENTS
| JUDI M. PHELPS | ||
| 6 | Green bell peppers | |
| 1 | lb | Ground turkey |
| 1 | c | Cooked rice |
| 2 | T | Onion, minced |
| 1 | T | Worcestershire sauce |
| 1 | Clove garlic, minced | |
| 1/4 | t | Pepper |
| 1 | c | Low-sodium tomato sauce |
| 8 oz. | ||
| 1/2 | c | water |
| 1 | oz | Skim mozzarella cheese |
| shredded |
INSTRUCTIONS
16 3/10 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 6.6 gm (% calories from fat 33), cholesterol 30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 237
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 55.8mg
Sodium: 128.8mg
Potassium: 600.7mg
Carbohydrates: 27.3g
Fiber: 2.4g
Sugar: 7.4g
Protein: 19.3g