Turkey-stuffed peppers
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Wmo6n`a?,3nImoӭΙ[UD[%J!F#E˯iS7[Xyxw|N;E:QGA)k%4! B8:;"d2&TIO258u膞ZPUimI,Ts @F(bL`\6qEc4l-i nr~Th&כe xkbͦW(TL7s=^bD.b$XEAU": }U ҄("!3wto*.ȇꖳ`{:Mbbɨ`~WETj>(KTep83`M83bjeWlYk.HT:w,}rHeF)<ߜY:]~7n_}8|R}{{xvQ)SV_cS:TGWq|+);if3n a'u:O#ܛ}~y*nN_(㳳a:TES=9]Ptw%_^W,_ZT/ rUU5Jri/תI~Y _*;릚eMk6yuU7y/׌5M%a%yW-;G߯PЮSXpU(nlc fNsA/Ia R{|B ~WţFpdtcoEmy.s./l;www\(ӧVeKHr4i8CAL1D\x_"U1[C3 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.
Wmo6n`a?,3nImoӭΙ[UD[%J!F#E˯iS7[Xyxw|N;E:QGA)k%4! B8:;"d2&TIO258u膞ZPUimI,Ts @F(bL`\6qEc4l-i nr~Th&כe xkbͦW(TL7s=^bD.b$XEAU": }U ҄("!3wto*.ȇꖳ`{:Mbbɨ`~WETj>(KTep83`M83bjeWlYk.HT:w,}rHeF)<ߜY:]~7n_}8|R}{{xvQ)SV_cS:TGWq|+);if3n a'u:O#ܛ}~y*nN_(㳳a:TES=9]Ptw%_^W,_ZT/ rUU5Jri/תI~Y _*;릚eMk6yuU7y/׌5M%a%yW-;G߯PЮSXpU(nlc fNsA/Ia R{|B ~WţFpdtcoEmy.s./l;www\(ӧVeKHr4i8CAL1D\x_"U1[C3


 
      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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