Turkey Stuffed Peppers
| Makes 4 servings |
Nutritional Information
| Calories | 520 | Fat | 27g |
| Protein | 32g | Cholesterol | 125mg |
| Carbohydrates | 41g | Sodium | 1110mg |
| Saturated Fat | 6g |
Ingredients
4 large red, yellow, or green peppers
2 teaspoons olive or vegetable oil
1 package JENNIE-O TURKEY STORE® Ground Turkey
1/2 cup onion, chopped
1 (15 ounce) can tomato sauce
1 cup brown rice, cooked
1 cup whole kernel corn
1 tablespoon chili powder
1 teaspoon garlic salt
hot pepper sauce, to taste
1/2 cup low-fat cheddar cheese, shredded
Directions
Heat oven to 350°F. Cut peppers in half lengthwise; remove seeds. In a large saucepan, add enough water to cover peppers. Boil, covered, for 3 minutes. Drain and rinse under cold water. Place peppers, cut-side up, in a 13 x 9 x 2 inch baking dish. In a large skillet, over medium heat, heat oil until hot. Crumble in ground turkey and onion. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in tomato sauce, rice, corn, chili powder, garlic salt, and hot pepper sauce. Generously stuff each pepper half with turkey mixture. Cover with foil and bake 25 minutes. Uncover and sprinkle cheese on each pepper. Bake until cheese is melted about 5 minutes longer.
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