Savory Turkey-Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 medium-size green peppers |
1 cup orzo (rice-shaped pasta), uncooked |
vegetable cooking spray |
1 1/2 pounds freshly ground raw turkey |
3/4 cup diced onion |
3/4 cup diced celery |
1/2 cup golden raisins |
1/4 cup pine nuts, toasted |
1/4 cup frozen egg substitute, thawed |
1 tablespoon lemon juice |
1 tablespoon low-sodium worcestershire sauce |
1 1/2 teaspoons brown sugar |
1 1/2 teaspoons pepper |
1 teaspoon salt |
1/2 teaspoon dried oregano |
2 (8-ounce) cans no-salt-added tomato sauce |
3/4 cup canned no-salt-added chicken broth, undiluted |
Directions:
1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Cook peppers in boiling water to cover 5 minutes. Drain.
2. Cook orzo according to package directions, omitting salt and fat. Drain well.
3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add turkey, onion, and celery; cook until turkey is browned, stirring until it crumbles.
4. Place turkey mixture in a large bowl. Add orzo, raisins, and next 9 ingredients; stir well. Spoon turkey mixture evenly into pepper halves.
5. Place pepper halves in a 15- x 10- x 2-inch baking dish. Pour chicken broth into dish around peppers. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
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