Directions:
- Cut and reserve tops off peppers; remove seeds. If necessary, cut thin slices from pepper bottoms to level; set aside peppers.
- In a large skillet, cook the turkey, mushrooms, onion and garlic over medium heat until meat is no longer pink. Remove from the heat; let stand for 5 minutes.
- Stir in 1/4 cup tomato sauce, rice, cheeses and seasonings; spoon into peppers. Place upright in a greased 11-in. x 7-in. baking dish. Spoon remaining tomato sauce over peppers; replace pepper tops. Cover and bake at 400° for 18-22 minutes or until heated through and peppers are crisp-tender. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 50.84 Kcal (213 kJ) | ||
| Calories from fat | 4.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 1% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 1% | |
| Sodium | 61.15mg | 3% | |
| Potassium | 276.17mg | 6% | |
| Total Carbs | 8.21g | 3% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 2.61g | 5% | |
| Vitamin C | 152.6mg | 254% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 38.54 Kcal (161 kJ) | ||
| Calories from fat | 3.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 1% | |
|---|---|---|---|
| Cholesterol | 3.02mg | 1% | |
| Sodium | 46.35mg | 3% | |
| Potassium | 209.33mg | 6% | |
| Total Carbs | 6.22g | 3% | |
| Sugars | 3.82g | 20% | |
| Dietary Fiber | 1.9g | 10% | |
| Protein | 1.98g | 5% | |
| Vitamin C | 115.7mg | 254% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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