Preheat oven to 375. Cut peppers in half from top to bottom and remove cores and seeds.
Fill a large pot two-thirds with wather and bring to a boil over high heat. Add peppers and boil for 5 minutes. Drain and place on a flat surface.
Meanwhile, place a large skillet over med-high heat. Mist with olive oil spray. Add turkey and garlice and cook, breaking turkey into bite-sized chunks, until no longer pink, 3-5 min. Transfer to med bowl and add the rice, egg whites, feta and salt. Mix well, spoon into each pepper half.
Place the peppers in 8x8 glass baking dish. Add enough water to come about 1/4" up the sides. Bake for 20 minutes, or until peppers are tender, filling is hot, and a light crust starts to form on top.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 108.5mg||33 %|
|Sodium 350.5mg||12 %|
|Potassium 656.9mg||17 %|
|Total Carbohydrate 76.8g||23 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 72.5g|
|Protein 30.7g||44 %|
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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: 584
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