Turkey-stuffed peppers

6 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
6 mediums Green bell peppers
1 pounds Ground turkey
1 cup Cooked rice
2 tablespoons Onion; minced
1 tablespoon Worcestershire sauce
1 Clove garlic; minced
¼ teaspoon Pepper
1 cup Low-sodium tomato sauce; 8 oz.
½ cup ;water
1 ounce Skim mozzarella cheese; shredded

Directions

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 6⅗ gm (% calories from fat 33), cholesterol 30⅘ mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.

Exchanges: Bread ½, Vegetables 1½, Protein 1½, Fat 1½. Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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