- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 210.8
- Total Fat: 7.6 g
- Cholesterol: 42.0 mg
- Sodium: 808.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 4.8 g
- Protein: 16.6 g
Stuffed peppers w/ Hot Italian Turkey Saus and veggiesSubmitted by: MICCAMP7
3 Red bell peppers, halved lengthwise, seeded.
1 14.5oz can diced tomatoes (italian seasoned)
1 lb Hot Italian Sausage, remove from casings
1/3 C quinoa (uncooked)
2/3 C chopped onion
4 large mushrooms, diced
1 large carrot, diced
1 medium ccelery stalk, diced
10 spinach leaves, chopped
1.5 tsp worcestershire (lee & perrins)
1/2 cup shredded Weight Watchers Mexican blend grated cheese, div into two 1/4 cups
1/2 cup water
1 tsp italian seasonings
1 tsp garlic powder
salt and pepper to taste
preheat oven to 375
for al-dente peppers, boil 3 minutes and drain / for crunchy skip that step.
In skillet cook onion, celery, carrot, mushrooms and turkey until turkey is browned and onion is clear. drain any excess fat
add water, whole can tomatoes (juice too), quinoa, worcestershire, seasonings. bring to a boil for 15 minutes or until liquid is absorbed, uncovered. After 10-15 min (quinoa is cooked), cover and take off heat.
remove from heat, mix in 1/4 cup of cheese and spinach
stuff peppers, place in a baking dish, cover with remaining cheese. bake 15-20 minutes or until cheese is melted and just browned.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MICCAMP7.