Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add onion, bell pepper, and garlic; saute 5 minutes or until tender. Add turkey and next 3 ingredients, and cook until turkey is browned, stirring to crumble. Remove from heat, and stir in rice. Cut a lengthwise slit in each chile; discard seeds, leaving stem intact. Cook chiles in boiling water to cover 2 minutes; drain and let cool. Spoon about 2/3 cup rice mixture into each chile. Place stuffed chiles on a baking sheet coated with cooking spray, and lightly coat chiles with cooking spray. Bake at 350 degrees for 15 minutes. Top each chile with 1 tablespoon cheese, and bake an additional 5 minutes. Yield: 6 servings (serving size: 1 stuffed chile and 1/4 cup sauce). INSTRUCTIONS FOR PUMPKINSEED SAUCE: Place pumpkinseed kernels in a small skillet; cook over medium heat 5 minutes or until lightly browned, stirring constantly. Place pumpkinseed kernels in a food processor, process until finely ground. Add chopped onion and remaining ingredients, and process until smooth. Pour mixture into small saucepan, and place over low heat; cook 3 minutes or until thoroughly heated, stirring frequently. Yield; 1-1/2 cups (serving size: 1/4 cup). Per serving: 275 Calories; 8g Fat (27% calories from fat); 11g Protein; 40g Carbohydrate; 37mg Cholesterol; 176mg Sodium Serving Ideas : Serve with Pumpkinseed Sauce. Recipe by: Cooking Light, October 1994, page 74 Posted to MC-Recipe Digest V1 #453 by email@example.com on Jan 28, 1997.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (31%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 7.4mg||2 %|
|Sodium 49.1mg||2 %|
|Potassium 170.2mg||4 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 19.7g|
|Protein 5.2g||7 %|
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Calories per serving: 153
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