PREHEAT THE OVEN TO 375 °. Cut bell peppers in half lengthwise . Chop onion, tomatoes , and parsley. Heat olive oil in a nonstick skillet over medium high heat. Add turkey and cook until golden brown. Add onions, salt, and pepper to turkey. Cook until onion is translucent. Add diced tomatoes. Cook until tomatoes are soft and incorporated into dish. Add parsley. Stuff bell pepper halves with turkey mixture. Place stuffed peppers in a shallow nonstick pan lined with foil. Cook for 30 minutes until pepper is tender. Serves 3
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 103 (42%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 89.6mg||28 %|
|Sodium 171.6mg||6 %|
|Potassium 703.2mg||19 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 8.5g|
|Protein 22g||31 %|
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Calories per serving: 246
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