Herbed Stuffed Green Peppers
I like this recipe and so did the family. Good for those who are on a diet! 28
28
Ingredients
| 6 | each |
green bell peppers
top and seeds removed |
|
| 1 | pound |
turkey
ground |
|
| 28 | ounces |
tomatoes, canned
diced, with liquid |
|
| 1 | medium |
onions
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | teaspoon |
thyme
dried |
* |
| ½ | teaspoon |
rosemary leaves
dried |
* |
| ½ | teaspoon |
basil
dried |
* |
| ½ | teaspoon |
sage
rubbed |
* |
| ⅛ | teaspoon |
black pepper
|
* |
| 1 ½ | cups |
rice, cooked
|
|
| ⅓ | cup |
mozzarella cheese, non-fat
shredded |
* |
Directions
In a large kettle, blanch peppers in boiling water 3 minutes.
Drain and rinse in cold water.
Set aside.
In a large skillet with a nonstick finish, brown the turkey. Remove and set aside.
In the same skillet, combine tomato liquid, onion, celery, garlic and herbs.
Simmer until vegetables are tender and the mixture has begun to thicken.
Stir in tomatoes, turkey and rice.
Stuff into peppers and place in a baking pan.
Bake at 350℉ (180℃) F for 30 minutes.
Top each pepper with about 1 tablespoon cheese.
Return to oven for 3 minutes or until the cheese has melted.
Nutrition Facts
Serving Size 409g (14.4 oz)Amount per Serving
Calories 25622% of calories from fat
% Daily Value *
Total Fat 6g
10%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 56mg
19%
Sodium 264mg
11%
Total Carbohydrate
9g
9%
Dietary Fiber 4g
17%
Sugars g
Protein
51g
Vitamin A 14%
•
Vitamin C 186%
Calcium 9%
•
Iron 20%
* based on a 2,000 calorie diet
How is this calculated?
