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:

With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.

With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.