Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Ingredients:*Turkey, Ground turkey, 93% lean, 50 oz (remove)Cauliflower, frozen, cooked, 680 grams (remove)*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 7 serving (remove)Birdseye Steamfresh Long Grain Brown Rice, 2 cup (remove)Yellow, Red, or Orange Peppers (bell peppers), 7 pepper, large (3-3/4" long, 3" dia) (remove)
Place turkey in deep frying pan or wok. Add juice from can of tomatoes, and turn on medium heat. In a stock pot, heat cauliflower and tomatoes.
Set oven at 425 degrees.
Prep peppers by washing and slicing off the tops. Trim tops close to stem. Chop the pepper tops and set aside.
Prepare rice according to package directions. Set aside.
When soft, use a stick mixer or blender to mash and mix cauliflower and tomato. Fold in turkey and rice gently until evenly mixed. Fold in chopped pepper.
Fill peppers and pack. mound another 3/4 cup of stuffing over the top edge and place in a baking dish. Bake 45 min at 425 degrees.
Serving Size: makes 7 peppers
Set oven at 425 degrees.
Prep peppers by washing and slicing off the tops. Trim tops close to stem. Chop the pepper tops and set aside.
Prepare rice according to package directions. Set aside.
When soft, use a stick mixer or blender to mash and mix cauliflower and tomato. Fold in turkey and rice gently until evenly mixed. Fold in chopped pepper.
Fill peppers and pack. mound another 3/4 cup of stuffing over the top edge and place in a baking dish. Bake 45 min at 425 degrees.
Serving Size: makes 7 peppers
Nutritional Info Amount Per Serving
- Calories: 447.2
- Total Fat: 15.2 g
- Cholesterol: 142.9 mg
- Sodium: 1,214.4 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 6.9 g
- Protein: 43.9 g
Member Reviews