TLC Cooking "Lighter Stuffed Peppers"

Lighter Stuffed Peppers

Lighter Stuffed Peppers

YIELD Makes 4 servings
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INGREDIENTS

1	can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted, divided
1/4	cup water
8	ounces 93% lean ground turkey
1	cup cooked rice
3/4	cup frozen corn, thawed
1/4	cup sliced celery
1/4	cup chopped red bell pepper
1	teaspoon dried Italian seasoning
1/2	teaspoon hot pepper sauce
2	green, yellow or red bell peppers, cut in half lengthwise and seeds removed

PREPARATION:

Blend 1/4 cup soup and water in small bowl. Pour into 8X8-inch baking dish; set aside. Brown turkey in large nonstick skillet over medium-high heat; drain well. Combine remaining soup with cooked turkey, rice, corn, celery, chopped bell 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°F 35 to 40 minutes. To serve, place peppers on serving dish and spoon remaining sauce from baking dish over peppers.

This recipe appears in: Turkey

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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