Roasted bell peppers stuffed with lean ground turkey, fresh veggies, brown rice, and sauce, lightly topped with a sprinkle of mozzarella cheese.
This recipe from I Can’t Believe It’s Not Butter is an ľ¹ÏÖ±²¥ Heart-Check Certified Recipe.
Nutrition Facts
Nutrition Facts
Calories | 430 | |
---|---|---|
Total Fat | 12.0 g | |
Saturated Fat | 2.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 1.0 g | |
Cholesterol | 55 mg | |
Sodium | 270 mg | |
Total Carbohydrate | 53 g | |
Dietary Fiber | 7 g | |
Sugars | 11 g | |
Protein | 30 g |
Dietary Exchanges
3 lean meat, 2 starch, 1 vegetable, 1 other carbohydrate, 1 fat
Ingredients
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2 tablespoons soft margarine spread -
8 ounces mushrooms (chopped) -
2 cloves garlic (minced) -
3/4 pounds lean ground turkey or chicken -
3 cups baby spinach -
2 cups cooked brown rice -
2 cups reduced sodium pasta sauce -
1/2 cup reduced-fat mozzarella (shredded) -
4 medium bell peppers (halved lengthwise, seeded)
Directions
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Preheat oven to 400 degrees. -
Melt soft margarine spread in large skillet and cook mushrooms and garlic 4 minutes or until tender. -
Add turkey and cook 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute or until wilted. -
Stir in rice and pasta sauce. -
Arrange pepper halves in large baking dish. Evenly fill pepper halves with turkey mixture. Add 1/2 cup water to bottom of baking dish. Cover dish with aluminum foil and bake 25 minutes. -
Remove foil, sprinkle with mozzarella cheese and bake 5 minutes.