Mexican stuffed green peppers - butter busters^

6 ----------

Ingredients

Quantity Ingredient
3 eaches Tb liquid Butter Buds or fatfree chicken broth
6 eaches Green peppers
½ pounds Skinless white turkey meat, ground cooked and drained
1 small Onion, chopped
1 teaspoon Crushed garlic
1 cup Cooked rice
⅓ cup Raisins
1 each Tb brown sugar
**OR**
¼ teaspoon Sweet 'n Low Brown
1 each Tb cider vinegar
1 each Tb chile powder
¾ teaspoon Cumin
½ teaspoon Cinnamon
½ teaspoon Coriander
½ teaspoon Lite salt, optional
¼ teaspoon Ground black pepper
1 can (12oz) chunky style mild salsa
½ cup Nonfat mozzarela cheese, grated
1 cup Nonfat cheddar cheese, grated
¼ cup Minced fresh cilantro

Directions

Slice stems off of green peppers. Remove seeds and white membrane.

Rinse and set aside to dry. Place onion and garlic in a nonstick skillet with Butter Buds or broth. Saute over low heat until tender.

Add turkey. Mix in rice raisins, brown sugar, vinegar, chili powder, cumin, cinnamon, corianer, salt and pepper. Stuff peppers. Place upright in a 2-qt. casserole that has been sprayed with a nonstick cooking spray. Place any remaining mixture around the peppers in the dish. Pour sllasa over peppers. Cover with waxed paper. Microwave on high to start cooking 3-4 minutes. Microwave on medium until peppers are just tender, 12-14 minutes. Uncover and sprinkle cheese and cilantro on top. Heat in oven at 350F. 5 minutes or until cheese is melted. Let stand 2 minutes before serving. Per sugar serving: 178cal., 1.5g fat (8%), 24mg chol., 4g fiber, 15g pro., 29g carb., 211mg sod. Per S&L serving: 169 cal., 27g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-22-95

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