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Name: Turkey-Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 6 md Green bell peppers; 1 tb Worcestershire Sauce; 1 lb Ground turkey; 2 tb Onion minced; 1/2 c Water; 1/4 ts Pepper; 1 Garlic minced; 1 c Low-sodium tomato sauce;; 1 c Rice cooked; 1 oz Skim mozzarella cheese;

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INGREDIENTS

6 md Green bell peppers
1 tb Worcestershire Sauce
1 lb Ground turkey
2 tb Onion ; minced
1/2 c Water
1/4 ts Pepper
1 Garlic ; minced
1 c Low-sodium tomato sauce;
1 c Rice ; cooked
1 oz Skim mozzarella cheese;

Servings

INSTRUCTIONS

Cut off tops of green peppers; remove seeds and membrane. Mix turkey with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato sauce with turkey mixture, then spoon mixture into peppers; cover. Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn every 5 minutes. Add water and remaining tomato sauce. Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1 to 2 minutes until cheese melts. To freeze: Place in microwave-safe container; label and freeze for up to 2 months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook on high 3 to 5 minutes. Makes 6 servings. Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol 30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm. Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

NOTES

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Turkey-Stuffed Peppers

6 md Green bell peppers
1 tb Worcestershire Sauce
1 lb Ground turkey
2 tb Onion minced
1/2 c Water
1/4 ts Pepper
1 Garlic minced
1 c Low-sodium tomato sauce;
1 c Rice cooked
1 oz Skim mozzarella cheese;

Cut off tops of green peppers; remove seeds and membrane. Mix turkey with  rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato  sauce with turkey mixture, then spoon mixture into peppers; cover.    Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn  every 5 minutes.  Add water and remaining tomato sauce.    Sprinkle cheese over each pepper.  Recover and return to microwave. Cook 1  to 2 minutes until cheese melts.    To freeze:  Place in microwave-safe container; label and freeze for up to 2  months.  To serve:  Thaw. Cover with microwave-safe plastic wrap, and cook  on high 3 to 5 minutes. Makes 6 servings.    Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol  30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.    Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001  Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.    Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,  juphelps@delphi.com, or jphelps@best.com

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Nutrition

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Serving Size: 1 Serving (282g)
Recipe Makes: 6

Calories: 259
Calories from Fat: 30 (12%)

Amt Per Serving		% DV

	Total Fat 3.4g	4 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.8g
Cholesterol 52.2mg		16 %
Sodium 120.2mg		4 %
Potassium 624.8mg		16 %
Total Carbohydrate 34.9g		10 %
	Dietary Fiber 3.5g	14 %
	Sugars, other 31.4g
Protein 21.3g		30 %
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: 259

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