Stuffed peppers without rice

Stuffed Peppers

3 Green Peppers
1tbsp olive oil
1 small onion chopped
2 cloves garlic minced
1 lb ground turkey
1 tbsp worstershire (sp?)
1 1/2 tsp italian seasoning
3/4 cup low-fat ricotta cheese
3/4 cup frozen spinach
salt and pepper to taste

For sauce (you could also use a SBD friendly bottled spaghetti sauce)
1 30 oz can (the big one) crushed tomatoes
1 1/2 tsp italian seasoning
1 packet sugar substitute
1/2 tsp garlic salt
1/4 tsp red pepper flakes
1 tbsp balsamic vinegar
salt and pepper to taste

Preheat oven to 350
Cut peppers in half lengthwise and remove seeds and veins. Place in a shallow baking dish just big enough to hold them. I used a 8x8 square pan.

In a large skillet heat olive oil on medium heat. Add onions and garlic and saute until just transluscent, add turkey, italian seasoning, worstershire, and salt and pepper. When turkey is browned, turn off the heat and add the ricotta cheese and spinach (if spinach is completely frozen you might want to microwave it beforehand). Mix together and taste - add salt and pepper if needed.

Fill your prepared peppers with the stuffing.

For the sauce I just opened the big can of tomatoes and mixed everything in, didn't heat it up or anything. Then pour over the top of your stuffed peppers.

Place in preheated oven and cook until peppers are tender, about 45 - 60 minutes. Baste with sauce about halfway through cooking.


Number of Servings: 6

Recipe submitted by SparkPeople user LACYLOU85.