Stuffed Bell Peppers

Ingredients:
*Turkey, Ground turkey, 93% lean, 50 oz (remove)
Cauliflower, frozen, cooked, 680 grams (remove)
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 7 serving (remove)
Birdseye Steamfresh Long Grain Brown Rice, 2 cup (remove)
Yellow, Red, or Orange Peppers (bell peppers), 7 pepper, large (3-3/4" long, 3" dia) (remove)

Nutrition Facts

7 Servings


Amount Per Serving

Calories 447.2

Total Fat 15.2 g

Saturated Fat 4.6 g

Polyunsaturated Fat 0.1 g

Monounsaturated Fat 0.0 g

Cholesterol 142.9 mg

Sodium 1,214.4 mg

Potassium 529.3 mg

Total Carbohydrate 36.3 g

Dietary Fiber 6.9 g

Sugars 9.0 g

Protein 43.9 g

Vitamin A 19.6 %

Vitamin B-12 0.0 %

Vitamin B-6 19.9 %

Vitamin C 669.5 %

Vitamin D 0.0 %

Vitamin E 0.2 %

Calcium 12.3 %

Copper 11.1 %

Folate 22.0 %

Iron 30.0 %

Magnesium 7.8 %

Manganese 18.2 %

Niacin 9.8 %

Pantothenic Acid 4.1 %

Phosphorus 6.8 %

Riboflavin 5.8 %

Selenium 1.6 %

Thiamin 5.9 %

Zinc 2.9 %

Place turkey in deep frying pan or wok. Add juice from can of tomatoes, and turn on medium heat. In a stock pot, heat cauliflower and tomatoes.

Set oven at 425 degrees.

Prep peppers by washing and slicing off the tops. Trim tops close to stem. Chop the pepper tops and set aside.

Prepare rice according to package directions. Set aside.

When soft, use a stick mixer or blender to mash and mix cauliflower and tomato. Fold in turkey and rice gently until evenly mixed. Fold in chopped pepper.

Fill peppers and pack. mound another 3/4 cup of stuffing over the top edge and place in a baking dish. Bake 45 min at 425 degrees.

Serving Size: makes 7 peppers