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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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
Ingredients:
-1 judi m. phelps
-1 medium green bell peppers
-1
1 cooked rice
-1 onion; minced
1 clove garlic; minced
-1 pepper
1 Cup(s) low-sodium tomato sauce; 8 oz.
1 Ounce(s) skim mozzarella cheese; shredded |
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