Roasted Stuffed Bell Peppers
- Number of Servings: 8
Ingredients
1 20 oz package ground turkey4 large red bell peppers1 14oz can tomato sauce (no salt added)1 C wild rice, cooked1 C brown rice, cooked1 medium yellow onion, diced3 cloves garlic, minced2 TBL dried oregano2 TBL dried basil4 oz low-fat mozzarella cheese, shredded
Preheat oven to 450 degrees.
Split bell peppers lengthwise and remove core / seeds. Place on a cookie sheet, drizzle with olive oil and place in oven to roast for 15 minutes. In the meantime:
Prepare rice according to package directions. (doing this ahead saves time later).
Spray non-stick skillet with cooking spray and place over medium heat. Add onions and garlic. Cook 5 minutes or until transluscent. Add ground turkey and cook thoroughly. Drain off excess fat and return to the pan.
To the cooked turkey mixture, add tomato sauce, herbs and rice. Mix well.
Remove bell peppers from oven and stuff mixture evenly amongst the 8 halves. Top each with the shredded cheese, divided evenly. Place back into oven for 10 minutes to warm through and melt cheese.
Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user TYGGRESS.
Split bell peppers lengthwise and remove core / seeds. Place on a cookie sheet, drizzle with olive oil and place in oven to roast for 15 minutes. In the meantime:
Prepare rice according to package directions. (doing this ahead saves time later).
Spray non-stick skillet with cooking spray and place over medium heat. Add onions and garlic. Cook 5 minutes or until transluscent. Add ground turkey and cook thoroughly. Drain off excess fat and return to the pan.
To the cooked turkey mixture, add tomato sauce, herbs and rice. Mix well.
Remove bell peppers from oven and stuff mixture evenly amongst the 8 halves. Top each with the shredded cheese, divided evenly. Place back into oven for 10 minutes to warm through and melt cheese.
Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user TYGGRESS.
Nutritional Info Amount Per Serving
- Calories: 263.2
- Total Fat: 11.3 g
- Cholesterol: 58.3 mg
- Sodium: 134.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 4.5 g
- Protein: 20.7 g
Member Reviews
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CD12029202
This was so good! I used spicy Italian sausage instead & ommited the rice. I added mushrooms, chopped fresh jalapeņo & a sm can of diced tomatoes w/green chilies. I also used the tomato sauce w/the jalapeņo since we like it spicy. Added a 1/4 cup of light cream cheese to the mix too. Amazing! - 3/24/12