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.
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