Ground Turkey Stuffed Peppers with Zuccini and Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.0 tbsp Parmesan Cheese, grated2.0 cup, strips Green Peppers (bell peppers)0.75 cup Sauce, Prego Marinara Sauce3.0 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)1.5 cup Zuccini Squash16.0 oz Ground Turkey, Honeysuckle White, 85/15
Preheat oven to 375. Core and seed peppers, cut into halves. Boil for 3 minutes. Set aside. Boil carrots for 5 minutes or until mostly soft. Set aside. Slice zuccini thinly. Place ground turkey and zuccini in frying pan and brown meat. After meat is brown and most of the juices have evaporated, add 1/4 cup marina and stir. Try to chop up the turkey and zuccini with your spatula. Chop up baby carrots in a food processor or by hand and add to the pan. When marina has been absorbed, take pan away from heat and allow to slightly cool. Spray a baking pan with cooking spray. Pour 1/4 cup marinara to coat bottom of pan. Lay peppers face up in pan and spoon turkey mixture into them. Bake for 20 minutes. Remove pan from oven and pour 1/4 cup marinara over all 4 peppers. Sprinkle 1 tablespoon of parmesan over peppers (or 1/4 tbsp per pepper). Bake for final 10 minutes. Allow to cool before serving.
Serving Size: Makes 4 servings (4 half peppers)
Number of Servings: 4.0
Recipe submitted by SparkPeople user QUIETOWL.
Number of Servings: 4.0
Recipe submitted by SparkPeople user QUIETOWL.
Nutritional Info Amount Per Serving
- Calories: 314.6
- Total Fat: 19.5 g
- Cholesterol: 86.0 mg
- Sodium: 321.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.0 g
- Protein: 22.7 g