Stuffed Green Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. lean ground turkey1 cup cooked Uncle Ben's Fast and Natural Whole Grain Instant Brown Rice1 cup of tomato soup 4 med green bell peppers (washed, cut tops off, de-seeded, remove membrane)1 small onion (chopped)1 clove garlic (minced)2 tbs Heinz reduced sugar ketchup3 tsp worchestire sauce3/4 cup of shredded cheddar cheese1/2 tsp Morton's light salt1tsp ground black pepper
Heat oven to 375
Prep:
Cook ground turkey together with onion and garlic until no longer pink, drain fat
Cut the tops off of the bell peppers, remove all seeds and membrane, wash inside and out.
In a large pot of boiling water, place peppers and let them par-boil for 5 mins. Remove from boiling water. (be careful) Set aside to cool.
In a large bowl mix ground turkey, cooked brown rice, 1/2 cup of tomatoe soup, 2 tbs of ketchup, 3 tsp of worchestire sauce, 3/4 cup of shredded cheddar cheese, 1/4 tsp of light salt, 1tsp of ground pepper. Mix well.
Assembly:
In the bottom of each pepper, sprinkle a little salt (use the remaining 1/2 tsp) In an 8x8 dish/pan, put a little of the tomato soup to cover the bottom. Fill each pepper with mixture above and place in baking dish. Cover with foil. Bake for 20 mins. Remove foil, pour remaining 1/2 cup of tomato soup over peppers and continue baking for an additional 10 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user TARACASTILLO.
Prep:
Cook ground turkey together with onion and garlic until no longer pink, drain fat
Cut the tops off of the bell peppers, remove all seeds and membrane, wash inside and out.
In a large pot of boiling water, place peppers and let them par-boil for 5 mins. Remove from boiling water. (be careful) Set aside to cool.
In a large bowl mix ground turkey, cooked brown rice, 1/2 cup of tomatoe soup, 2 tbs of ketchup, 3 tsp of worchestire sauce, 3/4 cup of shredded cheddar cheese, 1/4 tsp of light salt, 1tsp of ground pepper. Mix well.
Assembly:
In the bottom of each pepper, sprinkle a little salt (use the remaining 1/2 tsp) In an 8x8 dish/pan, put a little of the tomato soup to cover the bottom. Fill each pepper with mixture above and place in baking dish. Cover with foil. Bake for 20 mins. Remove foil, pour remaining 1/2 cup of tomato soup over peppers and continue baking for an additional 10 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user TARACASTILLO.
Nutritional Info Amount Per Serving
- Calories: 387.9
- Total Fat: 15.4 g
- Cholesterol: 102.2 mg
- Sodium: 1,021.1 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 2.9 g
- Protein: 31.6 g
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