turkey stuffed peppers

Name: turkey stuffed peppers Recipe
Yield: 4
Ingredients: 2T Extra Virgin Olive Oil; 1 clove garlic minced; 1/2 onion diced; 1 stalk celery diced; 5-6 mushrooms chopped; 1 c packed fresh spinach sliced in strips; 1 lb ground turkey (I used thigh); 2 C cooked brown rice; 3 8oz cans of V8 juice; Sautee garlic onion celery in 2T oil. Add mushrooms and sautee until soft. Add Spinach and cook until wilted. Remove from skillet into bowl and set aside. Brown ground turkey (drain) add veg. mixture back into pan with turkey. Add brown rice and 2 cans of V8 juice. Simmer until most of juice is absorbed 3-5 minutes.; Cut 2 bell peppers in half and put into casserole dish. Stuff each half with turkey mixture and pour last can of V8 over top and into bottom of casserole dish.; Bake 375 for 30-40 minutes or until peppers are soft.

Number of Servings: 4

Ingredients

2T Extra Virgin Olive Oil1 clove garlic minced1/2 onion diced1 stalk celery diced5-6 mushrooms chopped1 c packed fresh spinach sliced in strips1 lb ground turkey (I used thigh)2 C cooked brown rice3 8oz cans of V8 juiceSautee garlic, onion, celery in 2T oil. Add mushrooms and sautee until soft. Add Spinach and cook until wilted. Remove from skillet into bowl and set aside. Brown ground turkey (drain) add veg. mixture back into pan with turkey. Add brown rice and 2 cans of V8 juice. Simmer until most of juice is absorbed 3-5 minutes. Cut 2 bell peppers in half and put into casserole dish. Stuff each half with turkey mixture and pour last can of V8 over top and into bottom of casserole dish.Bake 375 for 30-40 minutes or until peppers are soft.

Directions

Sautee garlic, onion, celery in 2T oil. Add mushrooms and sautee until soft. Add Spinach and cook until wilted. Remove from skillet into bowl and set aside. Brown ground turkey (drain) add veg. mixture back into pan with turkey. Add brown rice and 2 cans of V8 juice. Simmer until most of juice is absorbed 3-5 minutes.

Cut 2 bell peppers in half and put into casserole dish. Stuff each half with turkey mixture and pour last can of V8 over top and into bottom of casserole dish.

Bake 375 for 30-40 minutes or until peppers are soft.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user BULLETT422.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 390.3
Total Fat: 16.2 g
Cholesterol: 80.0 mg
Sodium: 419.7 mg
Total Carbs: 35.3 g
Dietary Fiber: 4.9 g
Protein: 26.9 g

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