Turkey-Stuffed Peppers
- -JUDI M. PHELPS
- 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
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
