Katy's Italian stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pam non-stick olive oil spray1 bowl Minute Rice Ready to Serve Brown & Wild Rice (or 1 cup of rice), cooked.12 oz Turkey, Ground turkey, 93% lean 2 tsp Minced Garlic 0.5 cup Peas, cooked1 cup Ragu 7-Herb (or any flavor spaghetti sauce)4 serving 1 Med. Green Bell Pepper 1 cup Fat Free Feta Cheese0.5 cup, chopped Onions, raw Salt/Pepper/Italian seasoning-to tasteDeep Round Dish, big enough to hold all peppers
Pre-heat oven to 375. Coat pan with non-stick Pam olive oil spray. Add garlic and onion. Sweat onions for 2-3 minutes. Add ground turkey, and brown. Add rice, peas, spaghetti sauce, and seasoning. Let simmer.
Cut tops off of peppers, and hollow out by removing seeds. Fill each pepper, half way, with meat mixture. Add some feta cheese. Fill rest of pepper. Top with remaining cheese.
Carefully stand peppers, upright, in dish. Bake for 30 minutes.
Serving Size: makes 4 over-stuffed peppers. You can stretch into 5 peppers
Number of Servings: 4
Recipe submitted by SparkPeople user KATYN106.
Cut tops off of peppers, and hollow out by removing seeds. Fill each pepper, half way, with meat mixture. Add some feta cheese. Fill rest of pepper. Top with remaining cheese.
Carefully stand peppers, upright, in dish. Bake for 30 minutes.
Serving Size: makes 4 over-stuffed peppers. You can stretch into 5 peppers
Number of Servings: 4
Recipe submitted by SparkPeople user KATYN106.
Nutritional Info Amount Per Serving
- Calories: 309.0
- Total Fat: 8.7 g
- Cholesterol: 66.5 mg
- Sodium: 668.3 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 5.4 g
- Protein: 28.4 g
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