Colorful Stuffed Peppers - 14g Carbs, 3g Fiber, 5g Sugars
From: Jennie-O Turkey
Since the recipes does not specify white or brown rice for nutrition take that into consideration!
2 bell peppers, preferably a mix of yellow, green or red
1/2 (16 oz pkg) Jennie-O Extra Lean Ground Turkey Breast
1/4 cup chopped onion
2 cloves garlic, minced
1 Tbsp fresh basil OR 1 tsp dried basil leaves
1/4 tsp salt, if desired
1/4 tsp freshly ground black pepper
1 (14 1/2 oz can) low-sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup shredded low-fat Cheddar cheese, divided
Paprika, if desired
Fresh parsley, if desired
Heat oven to 375F.
Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins.
Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.
Add onion, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
Remove meat mixture from heat and stir in 1/2 cup cheese.
Mound heaping 1/2 cup of mixture into each pepper half.
Bake 20 minutes or until filling is hot and peppers are tender.
Remove peppers from oven and sprinkle remaining 1/4 cup cheese on top of peppers. Sprinkle with paprika and parsley, if desired.
Always cook to an internal temperature of 165F.
Nutrition per Serving: 160 Calories, 2.5g Fat, 1g Saturated Fat, 30mg Cholesterol, 210mg Sodium, 20g Protein, 14g Carbs, 3g Dietary Fiber, 5g Sugars
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