Cheese stuffed red peppers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground turky breast |
| 1 | teaspoon | Garlic -- minced |
| 3 | Red peppers -- large | |
| 4 | cups | Water |
| 8 | ounces | FF Pepper Jack Cheese, HC -- |
| Shredded | ||
| ¾ | cup | Cooked borwn rice |
| ¾ | cup | Cooked wild rice |
| ⅓ | cup | Green onions -- sliced |
| 2 | ounces | Pimiento -- choped |
| ⅛ | teaspoon | Cayenne pepper |
Directions
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
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