Stuffed Peppers with Ground Turkey and Veggies

Stuffed Peppers with Ground Turkey & Veggies Heart-Check certified recipe

Stuffed Peppers with Ground Turkey and Veggies

Calories

430 Per Serving

Protein

30g Per Serving

Fiber

7g Per Serving

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

Servings 4 Serving Size 1 stuffed pepper

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

Tip: Click on step to mark as complete.

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.

Stuffed Peppers with Ground Turkey and Veggies

Calories

430 Per Serving

Protein

30g Per Serving

Fiber

7g Per Serving

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

Servings 4 Serving Size 1 stuffed pepper

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

Tip: Click on step to mark as complete.

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.

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