Stuffed Bell Peppers
Stuffed Bell Peppers
  1. Place ground turkey in the refrigerator for 4-6 hours prior to cooking in order to defrost.
  2. Cut bell peppers in half, core, and remove all seeds.
  3. Rinse them off and place open end up in a baking dish.
  4. Peel and dice 1/2 cup of onion and set aside.
  5. Cook 1 cup of white rice according to box directions and set aside.
  6. Brown ground turkey over high heat until cooked well done (no pink showing) and drain any grease off of the meat.
  7. Reduce the heat to medium and add Worcestershire sauce, salt, diced tomatoes, diced onion, and half of the tomato sauce.
  8. Let the mixture simmer for about 5 minutes, then add cooked rice.
  9. Remove from heat and stir well.
  10. Spoon the mixture into each of the bell pepper halves.
  11. After all of the mixture is placed in each bell pepper, top each bell pepper with the remaining tomato sauce.
  12. Bake at 300 for 20-30 minutes or until bell peppers are tender.
Recipe Notes

Calories 390, Calories from Fat 15, Total Fat 2g 3%, Saturated Fat 0g 0%, Trans Fat 0g, Cholesterol 45mg 15%, Sodium 440mg 18%, Total Carbohydrate 60g 20%, Sugars 13g, Protein 35g, Vitamin A 20%, Vitamin C 180%, Calcium 4%, Iron 25%