Lighter Stuffed Peppers the Editors of Publications International, Ltd.
Lighter Stuffed Peppers
Makes 4 servings
|1||can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted, divided|
|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|
- 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.
|Serving Size:||1 stuffed bell pepper half|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||13 %|
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