Turkey Stuffed Peppers
Ingredients| 6 medium green bell peppers 1 lb ground turkey 1 cup cooked rice 2 tbsp onion, minced 1 tbsp worcestershire sauce 1 clove garlic, minced 1/4 tsp pepper 1 cup low-sodium tomato sauce, 8 oz. 1/2 cup ; water 1 oz skim mozzarella cheese, shredded |
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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 16.3 gm.
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. [email protected],
[email protected], or [email protected]
Servings:
6
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