This week's Jennie - O Turkey Recipe of the Week is Colorful Turkey Stuffed Peppers. Bell Peppers stuffed with JENNIE-O® Extra Lean Ground Turkey Breast, Rice, Cheddar Cheese, and more! A sure fire family pleaser. You can find this recipe along with all the other healthy and delicious recipes all on the Jennie - O website, http://www.jennieo.com/
Colorful Turkey Stuffed Peppers
Biggest Loser® Approved
If you’re craving stuffed peppers, this is the recipe for you. Extra lean ground turkey and cheese make this dish irresistible. Plus, it’s low in fat, sodium smart and The Biggest Loser® Approved.
2 bell peppers, preferably a mix of yellow, green or red
½ (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 cloves garlic, minced
1 tablespoon fresh basil or 1 teaspoon dried basil leaves
¼ teaspoon salt, if desired
¼ teaspoon freshly ground black pepper
1 (14½-ounce) can low-sodium diced tomatoes or seasoned diced tomatoes, drained
½ cup cooked white or brown rice
¾ cup shredded low-fat Cheddar cheese, divided
paprika, if desired
fresh parsley, if desired
STEP 1: Heat oven to 375°F.
STEP 2: Cut bell peppers lengthwise through stems, keeping stem halves intact to hold stuffing. Discard seeds and veins.
STEP 3: Salt and boil water. Add peppers for five to six minutes or until crisp-tender. Drain and immediately place peppers in ice water to stop the cooking process. Drain peppers well and place cut side up in 8 x 8-inch baking dish.
STEP 4: Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, garlic, basil, paprika, black pepper and salt, if desired. Mix well and remove from heat. Add tomatoes, rice and cheese and mix well. Stuff pepper with turkey mixture. Place peppers in 8 x 8-inch baking dish. Bake uncovered 15 minutes or until peppers are tender. Sprinkle with parsley, if desired.
Always cook to an internal temperature of 165°F.
160 Fat 2.5g
Protein 20g Cholesterol 30mg
Carbohydrates 14g Sodium 210mg
Fiber 3g Saturated Fat 1g