Turkey-stuffed peppers
Wms7E|(,KK8PҦNF}Cqi{W:LLƧvvW޶^wNd):=?<9"az j6Q<2<kĘtژ>lH5"?ȥiZE? j&ƝZmsB4K=lR*FmFQUF94FʘS/ڸ+aY0ʷ66E Uva\LbiD*qP(QlXkh0ЍHfDs4ِ!C,[ad61&F\A3X j#U4E?~MXspbM:=0"f e[u*"F]txkRjh3K!Ŝ1MSpq(KTpx3`Mx3RjeWl9ko.T;NqDfـ1,FZE7-cizd#W'Jjv_Lfg0me=o^;Ai=?{OHNgSh0-r #]G-}$qSV0tL/O!{>cFX+n⣑9xoz Ei~<G_˓]P0%+\YV*_ZT媔jry[p*,,\U![ª2MTvVm5 \l I%Dh<\k6J. 2(ܙ%@G"KZ ^]`Pưs2Yo&_v3@: c9 ^]_n S‡h dmR@%vii!Aro?+Pd&ރ goX |l QDѨEp=9Ed{P& 1DAjeW4>uP.tVf*e7[OnE&fג s\ݥ^y~M wٙ@\P vIgHBGnQBF4`P B:JQP<:z%/X6

Wms7E|(,KK8PҦNF}Cqi{W:LLƧvvW޶^wNd):=?<9"az j6Q<2<kĘtژ>lH5"?ȥiZE? j&ƝZmsB4K=lR*FmFQUF94FʘS/ڸ+aY0ʷ66E Uva\LbiD*qP(QlXkh0ЍHfDs4ِ!C,[ad61&F\A3X j#U4E?~MXspbM:=0"f e[u*"F]txkRjh3K!Ŝ1MSpq(KTpx3`Mx3RjeWl9ko.T;NqDfـ1,FZE7-cizd#W'Jjv_Lfg0me=o^;Ai=?{OHNgSh0-r #]G-}$qSV0tL/O!{>cFX+n⣑9xoz Ei~<G_˓]P0%+\YV*_ZT媔jry[p*,,\U![ª2MTvVm5 \l I%Dh<\k6J. 2(ܙ%@G"KZ ^]`Pưs2Yo&_v3@: c9 ^]_n S‡h dmR@%vii!Aro?+Pd&ރ goX |l QDѨEp=9Ed{P& 1DAjeW4>uP.tVf*e7[OnE&fג s\ݥ^y~M wٙ@\P vIgHBGnQBF4`P B:JQP<:z%/X6 Turkey-stuffed peppers
  Peppers    Turkey    Low Fat  
Last updated 10/4/2011 8:01:38 PM. Recipe ID 25272. Report a problem with this recipe.
Wms7E|(,KK8PҦNF}Cqi{W:LLƧvvW޶^wNd):=?<9"az j6Q<2<kĘtژ>lH5"?ȥiZE? j&ƝZmsB4K=lR*FmFQUF94FʘS/ڸ+aY0ʷ66E Uva\LbiD*qP(QlXkh0ЍHfDs4ِ!C,[ad61&F\A3X j#U4E?~MXspbM:=0"f e[u*"F]txkRjh3K!Ŝ1MSpq(KTpx3`Mx3RjeWl9ko.T;NqDfـ1,FZE7-cizd#W'Jjv_Lfg0me=o^;Ai=?{OHNgSh0-r #]G-}$qSV0tL/O!{>cFX+n⣑9xoz Ei~<G_˓]P0%+\YV*_ZT媔jry[p*,,\U![ª2MTvVm5 \l I%Dh<\k6J. 2(ܙ%@G"KZ ^]`Pưs2Yo&_v3@: c9 ^]_n S‡h dmR@%vii!Aro?+Pd&ރ goX |l QDѨEp=9Ed{P& 1DAjeW4>uP.tVf*e7[OnE&fג s\ݥ^y~M wٙ@\P vIgHBGnQBF4`P B:JQP<:z%/X6


 
      Title: Turkey-stuffed peppers
 Categories: Turkey, Main dish, Low-cal, Low-fat
      Yield: 6 Servings
 
           -JUDI M. PHELPS
      6 md Green bell peppers
      1 lb Ground turkey
      1 c  Cooked rice
      2 tb Onion; minced
      1 tb Worcestershire sauce
      1    Clove garlic; minced
    1/4 ts Pepper
      1 c  Low-sodium tomato sauce;
           -8 oz.
    1/2 c  ;water
      1 oz Skim mozzarella cheese;
           -shredded
 
  Cut off tops of green peppers; remove seeds and membrane.  Mix turkey
  with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half
  of tomato sauce with turkey mixture, then spoon mixture into peppers;
  cover.
  
  Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn
  every 5 minutes.  Add water and remaining tomato sauce.
  
  Sprinkle cheese over each pepper.  Recover and return to microwave.
  Cook 1 to 2 minutes until cheese melts.
  
  To freeze:  Place in microwave-safe container; label and freeze for
  up to 2 months.  To serve:  Thaw.  Cover with microwave-safe plastic
  wrap, and cook on high 3 to 5 minutes.  Makes 6 servings.
  
  Per serving: Calories 179, fat 6.6 gm (% calories from fat 33),
  cholesterol 30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate
     16.3    gm.
  
  Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source:
  1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.
  
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
  juphelps@delphi.com, or jphelps@best.com
 




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Recipe ID 25272 (Apr 03, 2005)

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