Ingredients:
-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
Instructions:
, water
1 oz Skim mozzarella cheese
-shredded
Servings: 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
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