Turkey-Stuffed Bell Peppers |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 5 |
|
This well-seasoned entree is so tasty, you wonât even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. Thanks to Judy Hand-Truitt from Birmingham, Alabama for sharing the recipe. Ingredients:
5 medium green peppers |
1 large onion, chopped |
2 teaspoons olive oil |
1-1/4 pounds extra-lean ground turkey |
2 teaspoons ground cumin |
1 teaspoon italian seasoning |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 package (7 ounces) shredded cheddar-flavored soy cheese |
2 medium tomatoes, finely chopped |
1-1/2 cups soft bread crumbs |
1/4 teaspoon paprika |
Directions:
1. Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
3. Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Sprinkle with paprika.
4. Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.
|
|