A turkey, vegetable and rice filling with a bread crumb topping make these peppers a satisfying, low-calorie meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Halve sweet peppers lengthwise; remove seeds and membranes. In a large Dutch oven, cook pepper halves in enough boiling water to cover for 2 minutes. Drain; place pepper halves, cut sides up, in a 13x9x2-inch baking pan. Set aside.

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  • In a large skillet, combine ground turkey and onion; cook until turkey is no longer pink, breaking up turkey as it cooks. If necessary, drain off fat. Stir cooked rice, thawed vegetables, salsa, seasoning blend, poultry seasoning, and salt into turkey mixture in skillet. Spoon mixture into pepper halves. Pour the water around the stuffed peppers.

  • In a small bowl, combine bread crumbs, melted vegetable oil spread, and paprika. Sprinkle onto stuffed peppers. Cover; bake for 30 minutes. Uncover; bake for 5 minutes more.

Nutrition Facts

220 calories; protein 16g 32% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; fat 8g 12% DV; saturated fat 2g 10% DV; cholesterol 60mg 20% DV; sodium 337mg 14% DV.