Bell Peppers Stuffed With Spanish Rice, Low Fat/low Carb

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 large green peppers
• 8 ounces ground turkey
• 1/2 cup chopped onion
• 1 cup cooked brown rice
• 1 cup recipe-style stewed tomatoes (with juices)
• 2 tablespoons tomato paste
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 ounce finely shredded low-fat cheddar cheese

Recipe

• 1 bring water in a large saucepan to a boil.
• 2 meanwhile, cut the peppers lengthwise in half.
• 3 remove and discard the stems, seeds and membranes.
• 4 carefully, place the peppers in the boiling water for 3 minutes.
• 5 using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
• 6 preheat the oven to 375 degrees.
• 7 lightly spray an unheated large skillet with no-stick spray.
• 8 add the turkey and onions.
• 9 cook over medium heat until the turkey is no longer pink, stirring occasionally.
• 10 stir in the rice, tomatoes (with juices), tomato paste, worcestershire sauce, basil, salt and pepper.
• 11 cover and simmer for 10 minutes, stirring occasionally.
• 12 place the pepper halves in an 8x8x2 baking dish.
• 13 spoon the meat mixture into the pepper shells.
• 14 sprinkle the cheese on top.
• 15 bake about 10 minutes or until heated through.