Stuffed peppers w/ Hot Italian Turkey Saus and veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.8
  • Total Fat: 7.6 g
  • Cholesterol: 42.0 mg
  • Sodium: 808.5 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 16.6 g

View full nutritional breakdown of Stuffed peppers w/ Hot Italian Turkey Saus and veggies calories by ingredient
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Number of Servings: 6


    3 Red bell peppers, halved lengthwise, seeded.
    1 14.5oz can diced tomatoes (italian seasoned)
    1 lb Hot Italian Sausage, remove from casings
    1/3 C quinoa (uncooked)
    2/3 C chopped onion
    4 large mushrooms, diced
    1 large carrot, diced
    1 medium ccelery stalk, diced
    10 spinach leaves, chopped
    1.5 tsp worcestershire (lee & perrins)
    1/2 cup shredded Weight Watchers Mexican blend grated cheese, div into two 1/4 cups
    1/2 cup water
    1 tsp italian seasonings
    1 tsp garlic powder
    salt and pepper to taste


makes 5 or 6 - 1/2 shell stuffed peppers. (depending on size of peppers)

preheat oven to 375

for al-dente peppers, boil 3 minutes and drain / for crunchy skip that step.

In skillet cook onion, celery, carrot, mushrooms and turkey until turkey is browned and onion is clear. drain any excess fat

add water, whole can tomatoes (juice too), quinoa, worcestershire, seasonings. bring to a boil for 15 minutes or until liquid is absorbed, uncovered. After 10-15 min (quinoa is cooked), cover and take off heat.

remove from heat, mix in 1/4 cup of cheese and spinach

stuff peppers, place in a baking dish, cover with remaining cheese. bake 15-20 minutes or until cheese is melted and just browned.

serve immediately.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user MICCAMP7.

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