food mover
This recipe is for 10 small/medium bell peppers.
10 Small/Medium Bell Peppers (any colors)
1 3/4 Pounds Ground Turkey Breast
1 Cup Chopped Onions
1 2/3 Cups Cooked Rice
3 Cups Organic Tomato Sauce
3 Cloves Garlic (Chopped)
3 oz. Parmesan Cheese
Salt and Pepper to taste
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Cut tops off of peppers (retain for filling) and remove the seeds and membranes. Boil covered in water for 5 minutes. Remove and drain.
Chop the crowns of 3 peppers (1/3 cup) hold for filling.
Brown Turkey in pan with 2/3 cup onions, garlic and chopped pepper crowns. When turkey is brown drain pan add rice and 1 1/2 Cups of the tomato sauce. Stir and cook until hot. Add remaining 1/3 cup onions and remove from heat. Stand peppers in un-greased baking dish (9x13x2) and fill each with filling mix. Try to distribute evenly (an ice cream scoop works great). spread remaining sauce over filling in each pepper. Cover pan with foil and place in preheated 350° oven for 45 minutes. Remove cover and sprinkle Parmesan cheese over each pepper. Place back in oven uncovered for 15 minutes. Serve.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 7
Serving size: 1 Stuffed Pepper
Our estimated exchanges:
2 Vegetable
3 Protein
1/2 Starch
NOTE: We made this tonight and it was enjoyed by all. We used Green, Red, Yellow and Orange Peppers. We used ‘Organics’ Garlic Tomato Sauce (Vons) and Jennie-O Ground Turkey Breast which was twice as expensive as the regular ground turkey, but the fat is so much lower it is worth it! Brown rice would be excellent in this dish.
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