Light & Colorful Stuffed Peppers
From the Jennie-O Turkey Store Kitchens
| Makes 4 servings | Total time More than 1 Hour |
Nutritional Information
| Calories | 180 | Fat | 3g |
| Protein | 24g | Cholesterol | 40mg |
| Carbohydrates | 17g | Sodium | 340mg |
| Fiber | 3g | Saturated Fat | 1.5g |
Ingredients
2 bell peppers, preferably a mix of yellow, green and/or red
1/4 cup onion, chopped
2 cloves garlic, minced
1/2 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
1/4 teaspoon salt, if desired
1/4 teaspoon freshly ground black pepper
1 (14 1/2 ounce) can low sodium diced tomatoes or seasoned diced tomatoes, drained
1/2 cup cooked white or brown rice
3/4 cup low-fat cheddar cheese, shredded and divided
paprika, if desired
fresh parsley or fresh basil, for garnish
Directions
Heat oven to 375°F. Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing. Discard seeds and veins. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop the cooking process. Drain peppers well and place peppers cut side up in a 8 x 8 inch baking dish. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Cook the ground turkey as specified on the package. Always cook to well-done, 165˚F as measured by a meat thermometer. Add basil, salt, if desired, black pepper, tomatoes, and rice; continue to cook 5 minutes or until heated through and most of the juices have reduced. Remove meat mixture from heat and stir in 1/2 cup shredded cheese. Mound heaping 1/2 cup of the mixture into each of the pepper halves. Bake 20 minutes or until the filling is hot and peppers are tender. Remove peppers from oven and immediately sprinkle remaining 1/4 cup cheese on top of the peppers. Sprinkle with paprika, if desired and basil for garnish.
