Lighter Stuffed Peppers Recipe - Cooking Index
Lighter Stuffed Peppers Recipe - Cooking Index
| 1 | Reduced-fat condensed tomato soup - (10 3/4 oz), divided | |
| 1/4 cup | 59ml | Water |
| 8 oz | 227g | Extra-lean ground turkey |
| 1 cup | 160g / 5.6oz | Cooked rice |
| 3/4 cup | 46g / 1.6oz | Frozen corn - thawed |
| 1/4 cup | 27g / 1oz | Sliced celery |
| 1/4 cup | 36g / 1.3oz | Chopped red bell pepper |
| 1 teaspoon | 5ml | Dried Italian seasoning |
| 1/2 teaspoon | 2.5ml | Hot pepper sauce |
| 2 | Green, yellow or red bell peppers - halved lengthwise, | |
| Seeds removed |
Blend 1/4 cup soup and water in small bowl. Pour into 8- by 8-inch baking dish; set aside.
Brown turkey in large skillet over medium-high heat; drain well. Combine remaining soup with cooked beef, rice, corn, celery, chopped pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.
Fill pepper halves equally with turkey mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350 degrees 35 to 40 minutes.
Place peppers on serving dish and spoon remaining sauce from baking dish over peppers.
This recipe yields 4 servings.
Exchanges Per Serving: 1 Starch, 1 1/2 Meat, 2 Vegetable.
Nutrition Facts: Calories 204; Calories from Fat 13%; Total Fat 3g; Saturated Fat 1g; Protein 13g; Carbohydrates 33g; Cholesterol 22mg; Sodium 326mg; Dietary Fiber 3g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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