Stuffed Peppers

Recipe from EatingWell

Ingredients

• 4 large green bell peppers
• 1 1/2 teaspoons canola oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 1/2 cups cooked rice
• 1 8-ounce can tomato sauce (1 cup), divided
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt (optional)
• 1/4 teaspoon freshly ground pepper

Directions

1. Preheat oven to 350°F.
2. Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.
4. Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.

Yield: 4 servings

Nutritional Information Per Serving

• Calories: 327
• Fat: 12 g.
• Sat. Fat: 3 g.
• Potassium: 805 mg
• Sodium: 354 mg
• Carbs: 31 g.
• Fiber: 6 g.
• Protein: 25 g.