Stuffed Red Peppers
- Number of Servings: 6
Ingredients
1 can low sodium chicken broth1 c brown rice8 oz ground turkey browned1 c frozen corn kernels3/4 c salsa3 large red bell peppers
1) Cook 1 cup rice in 1 can of low sodium chicken broth.
2) While rice is steaming, brown ground turkey. Add 1 c corn & 3/4 c salsa. Add cooked rice.
3) Cut 3 peppers in half & divide mixture evenly between the pepper.
4) Cook in oven at 350 for approximately 30 minutes until peppers are soft & filling is lightly brown on top.
Great served with a small salad & fresh fruit for dessert. This is very simple to make & very filling. It's a great nutritious meal & can be made ahead. Reheats very well!
Number of Servings: 6
Recipe submitted by SparkPeople user LANEYTEN.
2) While rice is steaming, brown ground turkey. Add 1 c corn & 3/4 c salsa. Add cooked rice.
3) Cut 3 peppers in half & divide mixture evenly between the pepper.
4) Cook in oven at 350 for approximately 30 minutes until peppers are soft & filling is lightly brown on top.
Great served with a small salad & fresh fruit for dessert. This is very simple to make & very filling. It's a great nutritious meal & can be made ahead. Reheats very well!
Number of Servings: 6
Recipe submitted by SparkPeople user LANEYTEN.
Nutritional Info Amount Per Serving
- Calories: 152.7
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 356.0 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.6 g
- Protein: 11.0 g
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