TURKEY-STUFFED PEPPERS

Servings: 6
Ingredients:

-JUDI M. PHELPS
6 md Green bell peppers
1 lb Ground turkey
1 c  Cooked rice
2 tb Onion; minced
1 tb Worcestershire sauce
1    Clove garlic; minced
1/4 ts Pepper
1 c  Low-sodium tomato sauce;
-8 oz.
1/2 c  ;water
1 oz Skim mozzarella cheese;
-shredded

Cut off tops of green peppers; remove seeds and membrane. Mix
turkey with rice, onion, Worcestershire sauce, garlic, and pepper.
Mix half of tomato sauce with turkey mixture, then spoon mixture
into peppers; cover.

Place in microwave and cook 18 to 22 minutes, giving dish
quarter-turn every 5 minutes. Add water and remaining tomato sauce.

Sprinkle cheese over each pepper. Recover and return to microwave.
Cook 1 to 2 minutes until cheese melts.

To freeze: Place in microwave-safe container; label and freeze for
up to 2 months. To serve: Thaw. Cover with microwave-safe plastic
wrap, and cook on high 3 to 5 minutes. Makes 6 servings.

Per serving: Calories 179, fat 6.6 gm (% calories from fat 33),
cholesterol 30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate
16.3 gm.

Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5.
Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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