Recipe number 67721 is

Turkey-Stuffed Peppers



The ingredients are:
-JUDI M. PHELPS 6 medium Green bell peppers 1 lb Ground turkey 1 cup Cooked rice 2 tbsp Onion, minced 1 tbsp Worcestershire sauce 1 Clove garlic, minced 1/4 tsp Pepper 1 cup Low-sodium tomato sauce, 8 oz. 1/2 cup ;water 1 oz Skim mozzarella cheese, shredded

The recipe yield is:
6 servings

Info:
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

Note:
Turkey; Main Dish; Low-Cal; Low-Fat



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