Heartland Stuffed Peppers

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HEARTLAND STUFFED PEPPERS

Yield: 4 servings

Source: " The New Family Cookbook for People with Diabetes "

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 4 large bell peppers, red, yellow, green,

or a combination (about 1-1/2 pounds total)

- 3/4 pound lean ground turkey

- 1 cup chopped onion

- 1 clove garlic, minced

- 1-1/2 teaspoons paprika

- 1-1/2 teaspoons dried sage

- 1/2 teaspoon salt

- 1/2 teaspoon hot pepper sauce

- 1 cup cooked brown rice

- 1 cup thawed frozen corn kernels or 1 cup drained canned corn

- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

DIRECTIONS

Preheat the oven to 350 degrees F. Prepare

a large skillet with nonstick pan spray.

Cut the tops off the peppers 1/2 inch from the

stem end. Discard the membranes and seeds. Discard

the stems; chop the tops. Parboil the pepper bottoms

in boiling water 4 minutes. Drain well; stand the

peppers upright in a shallow baking dish.

Saute the turkey with the chopped pepper tops,

onion, and garlic in the prepared skillet until

the turkey is no longer pink. Add the paprika,

sage, salt, and pepper sauce; cook 1 minute.

Stir in the rice, corn, and cheese. Pack the filling

into the pepper cups. (Bake any leftover filling

separately and serve it around the peppers.) Bake

the peppers, uncovered, about 30 minutes, or until

the stuffing is heated through and the peppers are tender.

Nutritional Information Per Serving (1 pepper):

Calories: 269, Fat: 5 g, Cholesterol: 49 mg, Sodium: 406,

Carbohydrate: 33 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 25 g

Diabetic Exchanges: 1-1/2 Starch, 2 Very Lean Meat, 1/2 Fat

Marilyn

Moderator for

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