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Crispy Ranch Chicken
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Lighter Stuffed Peppers
Yield: Makes 4 servings
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:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: 1 stuffed bell pepper half | |
| Sodium | 326 mg |
| Protein | 13 g |
| Fiber | 3 g |
| Carbohydrate | 33 g |
| Cholesterol | 22 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 13 % |
| Calories | 204 |
Dietary Exchange:
| Vegetable | 1-1/2 |
| Starch | 1-1/2 |
| Meat | 1 |
This recipe appears in:
Turkey
