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Name: Peppers Stuffed with Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Dried basil; 1/4 ts Black Pepper ground; 1/4 c reduced-fat Finely shredded; 2 lg Green pepper; 1 c brown rice Cooked; 1/4 ts Salt; 1 tb Worcestershire Sauce; 8 oz Ground turkey breast see *; 2 tb Tomato paste; 1/2 c Onions chopped; 1 c Recipe-style stewed tomatoes with juices

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INGREDIENTS

1/2 ts Dried basil
1/4 ts Black Pepper ; ground
1/4 c reduced-fat ; Finely shredded
2 lg Green pepper
1 c brown rice ; Cooked
1/4 ts Salt
1 tb Worcestershire Sauce
8 oz Ground turkey breast ; see *
2 tb Tomato paste
1/2 c Onions ; chopped
1 c Recipe-style stewed tomatoes ; with juices

Servings

INSTRUCTIONS

Bring water in large saucepan to boil. Meanwhile, cut the peppers lengthwise in half. Remove and discard the stems, seeds and membranes. Carefully, place the peppers in the boiling water for 3 minutes. Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well. Preheat the oven to 375-degrees. Lightly spray an unheated large skillet with no-stick spray. Add the turkey and onions. Cook over medium heat until the turkey is no longer pink, stirring occasionally. Stir in the rice, tomatoes (with juices), tomato paste, worcestershire sauce, basil, salt and pepper. Cover and simmer for 10 minutes, stirring occasionally. Place the pepper halves in an 8"x8"x2" baking dish. Spoon the meat mixture into the pepper shells. Sprinkle the cheese on top. Bake about 10 minutes or until heated through. Calories: 171, Fat: 3g, % Calories from fat: 13%, Cholesterol: 31. NOTES : To Make sure youre buying the leanest ground turkey available, check the label. Look for products made with only turkey breast meat. Many ground turkey products contain the dark meat and the fatty skin. Recipe by: Healthy Homestyle Cooking Posted to EAT-LF Digest by Kat on Feb 6, 1998

NOTES

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Peppers Stuffed with Spanish Rice

1/2 ts Dried basil
1/4 ts Black Pepper ground
1/4 c reduced-fat Finely shredded
2 lg Green pepper
1 c brown rice Cooked
1/4 ts Salt
1 tb Worcestershire Sauce
8 oz Ground turkey breast see *
2 tb Tomato paste
1/2 c Onions chopped
1 c Recipe-style stewed tomatoes with juices

Bring water in large saucepan to boil. Meanwhile, cut the peppers  lengthwise in half. Remove and discard the stems, seeds and membranes.    Carefully, place the peppers in the boiling water for 3 minutes. Using a  slotted spoon, remove the peppers and invert them onto paper towels to  drain well.    Preheat the oven to 375-degrees. Lightly spray an unheated large skillet  with no-stick spray. Add the turkey and onions. Cook over medium heat until  the turkey is no longer pink, stirring occasionally.    Stir in the rice, tomatoes (with juices), tomato paste, worcestershire  sauce, basil, salt and pepper. Cover and simmer for 10 minutes, stirring  occasionally.    Place the pepper halves in an 8"x8"x2" baking dish. Spoon the meat mixture  into the pepper shells. Sprinkle the cheese on top. Bake about 10 minutes  or until heated through.    Calories: 171, Fat: 3g, % Calories from fat: 13%, Cholesterol: 31.    NOTES : To Make sure youre buying the leanest ground turkey available,  check the label. Look for products made with only turkey breast meat. Many  ground turkey products contain the dark meat and the fatty skin.    Recipe by: Healthy Homestyle Cooking    Posted to EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Feb 6, 1998

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Nutrition

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Serving Size: 1 Serving (244g)
Recipe Makes: 4

Calories: 337
Calories from Fat: 59 (18%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 1.8g
Cholesterol 45mg		14 %
Sodium 295mg		10 %
Potassium 748mg		20 %
Total Carbohydrate 54.2g		16 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 49.4g
Protein 16.2g		23 %
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.

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Calories per serving: 337

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