Stuffed Bell Peppers (Italian Style) Low Carb/Low Fat Turkey
 Low Carb/Low Fat Turkey Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 407.1
- Total Fat: 13.8 g
- Cholesterol: 92.7 mg
- Sodium: 919.0 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 4.7 g
- Protein: 40.1 g
View full nutritional breakdown of Stuffed Bell Peppers (Italian Style) Low Carb/Low Fat Turkey calories by ingredient
Introduction
I got this recipe off of recipezaar and it is awesome! I made a few changes from the original recipe. I excluded the 2T of Olive oil, and added more diced tomatoes, and used egg beaters instead of an egg. I got this recipe off of recipezaar and it is awesome! I made a few changes from the original recipe. I excluded the 2T of Olive oil, and added more diced tomatoes, and used egg beaters instead of an egg.Number of Servings: 4
Ingredients
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4 Large Bell Peppers any color
1/2 cup chopped mushrooms
1/2 cup chopped onions
1/2 cup chopped celery
6 chopped cloves garlic
20 oz lean ground turkey
1/4 cup egg beaters
1T garlic powder
1T Italian Seasoning
1- 14 1/2 ounce can Italian diced tomatoes. (I used about 20oz)
1 8oz can tomato sauce ( used Pizza sauce instead)
3 shredded Precious reduced fat mozerella cheese sticks(for topping)
Directions
1. Preheat oven to 350.
2. In a meduim non-stick skillet spray with Pam or similar. Saute' mushroom, onion, celery and garlic until veggies are soft: remove from heat.
3. In a medium mixing bowl, combine ground turkey, egg, garlic powder, italian seasoning, salt and pepper.
4. Add saute' veggie mixture to turkey mixture; mix well.
5. Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
6. In a small bowl, combine undreained tomatoes and tomato sauce; pour over peppers to cover.
7. Cover with Aluminum foil and bake for 50 minutes.
8. Uncover, sprinkle with parmesean cheese and shredded mozerella cheese and bake for an additional 10 minutes or until cheese is bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user CBUSTICHI.
2. In a meduim non-stick skillet spray with Pam or similar. Saute' mushroom, onion, celery and garlic until veggies are soft: remove from heat.
3. In a medium mixing bowl, combine ground turkey, egg, garlic powder, italian seasoning, salt and pepper.
4. Add saute' veggie mixture to turkey mixture; mix well.
5. Stuff peppers with turkey/veggie mix and place in an ungreased shallow casserole dish.
6. In a small bowl, combine undreained tomatoes and tomato sauce; pour over peppers to cover.
7. Cover with Aluminum foil and bake for 50 minutes.
8. Uncover, sprinkle with parmesean cheese and shredded mozerella cheese and bake for an additional 10 minutes or until cheese is bubbly.
Number of Servings: 4
Recipe submitted by SparkPeople user CBUSTICHI.