1. In a medium bowl combine turkey, rice, carrot, onion, parsley, garlic, oregano, salt, pepper and tomato sauce. Mix to blend thoroughly.
2. Cut each pepper in half lengthwise. Remove and discard seeds and membranes.
3. Divide turkey mixture between peppers. Place in a baking dish and cover.
4. Bake in a preheated 350 degree F oven for about 1 hour, or until the internal temperature reaches 165 degrees F and the peppers are tender.
Republished with permission, National Turkey Federation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 73.7mg||23 %|
|Sodium 679.2mg||23 %|
|Potassium 767.3mg||20 %|
|Total Carbohydrate 31.6g||9 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 27.8g|
|Protein 28.3g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 276
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