BELL PEPPERS STUFFED WITH SPANISH RICE, LOW FAT/LOW CARB

Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb image

Provided by ColoradoCookin

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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2 large green peppers
8 ounces ground turkey
1/2 cup chopped onion
1 cup cooked brown rice
1 cup recipe-style stewed tomatoes (with juices)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 ounce finely shredded low-fat cheddar cheese

Steps:

Bring water in a large saucepan to a boil.
Meanwhile, cut the peppers lengthwise in half.
Remove and discard the stems, seeds and membranes.
Carefully, place the peppers in the boiling water for 3 minutes.
Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
Preheat the oven to 375 degrees.
Lightly spray an unheated large skillet with no-stick spray.
Add the turkey and onions.
Cook over medium heat until the turkey is no longer pink, stirring occasionally.
Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
Cover and simmer for 10 minutes, stirring occasionally.
Place the pepper halves in an 8x8x2 baking dish.
Spoon the meat mixture into the pepper shells.
Sprinkle the cheese on top.
Bake about 10 minutes or until heated through.