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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These are 4 pts/serving. Recipe source: WW magazine (March, 2010) Ingredients:
1/2 lb ground turkey |
1 cup brown rice, cooked |
1 red onion, chopped |
1/4 cup frozen peas |
1/3 cup fat free feta cheese, crumbled |
2 tablespoons tomato paste |
3 garlic cloves, minced |
1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme, minced) |
4 bell peppers, tops cut off |
1/2 cup tomato puree |
Directions:
1. To make filling: combine first 8 ingredients (turkey - thyme) in a bowl.
2. Spoon filling into bell peppers.
3. ***Transfer peppers to freezer container and cover and freeze up to 1 month .
4. Preheat oven to 350-degrees F.
5. 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).
6. Let peppers stand for 5 minutes before serving.
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