Low Carb Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 Bell peppers (Green, Red, Orange or Yellow - your preference)2 jars of 25.5oz Muir Glen Organic Italian Herb Pasta Sauce3 lbs of ground turkey1 spaghetti squash
Start by preparing the spaghetti squash. I cut mine in 1/2 and place it on a pizza stone in my oven, but you can put it in a pyrex dish with some olive oil too. Cook for 45 minutes at 400 degrees.
Brown the ground turkey in a large skillet. When cooked, mix in 1 jar of Muir Glen Organic pasta sauce. With a fork, scoop out the center of the cooked spaghetti squash & add to the meat/sauce mixture. To your taste, add any other seasonings to the mix. (I added some garlic salt & black pepper to mine)
In a large pyrex dish, pour some pasta sauce to cover the bottom of the dish (2nd jar). Core 12 bell peppers & place them face up. Fill each pepper with the meat/sauce/squash mixture. Pour remaining pasta sauce over the peppers.
Cook for 15-20 minutes at 350.
Number of Servings: 12
Recipe submitted by SparkPeople user JACE520.
Brown the ground turkey in a large skillet. When cooked, mix in 1 jar of Muir Glen Organic pasta sauce. With a fork, scoop out the center of the cooked spaghetti squash & add to the meat/sauce mixture. To your taste, add any other seasonings to the mix. (I added some garlic salt & black pepper to mine)
In a large pyrex dish, pour some pasta sauce to cover the bottom of the dish (2nd jar). Core 12 bell peppers & place them face up. Fill each pepper with the meat/sauce/squash mixture. Pour remaining pasta sauce over the peppers.
Cook for 15-20 minutes at 350.
Number of Servings: 12
Recipe submitted by SparkPeople user JACE520.
Nutritional Info Amount Per Serving
- Calories: 328.8
- Total Fat: 12.0 g
- Cholesterol: 84.2 mg
- Sodium: 477.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.9 g
- Protein: 27.1 g
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