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Title: Turkey-Stuffed Peppers
Categories: Turkey Entree Diet Lowfat
Yield: 6 Servings
| 6 | md | Green bell peppers |
| 1 | lb | Ground turkey |
| 1 | c | Cooked rice |
| 2 | tb | Onion; minced |
| 1 | tb | Worcestershire sauce |
| 1 | Clove garlic; minced | |
| 1/4 | ts | Pepper |
| 1 | c | Low-sodium tomato sauce; 8 oz. |
| 1/2 | c | ;water |
| 1 | oz | Skim mozzarella cheese; shredded |
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. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: Jphelps@shell.Portal.Com (Judi Madate: 20 Jan 1996 01:31:11 Gmt
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