Directions:
- To make filling: combine first 8 ingredients (turkey - thyme) in a bowl.
- Spoon filling into bell peppers.
- ***Transfer peppers to freezer container and cover and freeze up to 1 month .
- Preheat oven to 350-degrees F.
- Transfer peppers to 9-inch baking dish and pour tomato puree over peppers, adding enough water so liquid comes at least 1/4 up sides of peppers. Cover with foil and cook for 30-40 minutes, basting occasionally or until peppers are tender and filling is cooked (temp of filling should read 165-degrees F using an instant read thermometer inserted into filling).
- Let peppers stand for 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.51 Kcal (944 kJ) | ||
| Calories from fat | 35.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 6% | |
|---|---|---|---|
| Cholesterol | 44.33mg | 15% | |
| Sodium | 310.05mg | 13% | |
| Potassium | 552.14mg | 12% | |
| Total Carbs | 26.57g | 9% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 4.43g | 18% | |
| Protein | 20.57g | 41% | |
| Vitamin C | 127.6mg | 213% | |
| Vitamin A | 3.2mg | 105% | |
| Iron | 51.5mg | 286% | |
| Calcium | 110.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 64.66 Kcal (271 kJ) | ||
| Calories from fat | 10.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 6% | |
|---|---|---|---|
| Cholesterol | 12.71mg | 15% | |
| Sodium | 88.89mg | 13% | |
| Potassium | 158.31mg | 12% | |
| Total Carbs | 7.62g | 9% | |
| Sugars | 2.41g | 34% | |
| Dietary Fiber | 1.27g | 18% | |
| Protein | 5.9g | 41% | |
| Vitamin C | 36.6mg | 213% | |
| Vitamin A | 0.9mg | 105% | |
| Iron | 14.8mg | 286% | |
| Calcium | 31.6mg | 11% | |
* 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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