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Herbed Stuffed Green Peppers

By: Bea Taus

"This main dish from Bea Taus of Fremont, California has a wonderful fresh garden taste. The herbs add flavor--no need for salt. 'I like to serve these peppers with green salad, French bread and fresh fruit,' says Bea."

Rate/Review | Read Reviews (11)

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 green bell peppers, top and seeds removed
1 pound ground turkey
1 (28 ounce) can diced tomatoes, with liquid
1 medium onion, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon rubbed sage
1/8 teaspoon pepper
1 1/2 cups cooked rice
1/3 cup shredded low-fat mozzarella cheese

Directions

In a large kettle, blanch peppers in boiling water 3 minutes. Drain and rinse in cold water. Set aside. In a large skillet with a nonstick finish, brown the turkey. Remove and set aside. In the same skillet, combine tomato liquid, onion, celery, garlic and herbs. Simmer until vegetables are tender and the mixture has begun to thicken. Stir in tomatoes, turkey and rice. Stuff into peppers and place in a baking pan. Bake at 350 degrees F for 30 minutes. Top each pepper with about 1 tablespoon cheese. Return to oven for 3 minutes or until the cheese has melted.

Footnotes

Diabetic Exchanges: One serving (rice prepared without salt) equals 2 meat, 2 vegetable, 1 starch; also, 267 calories, 483 mg sodium, 51 mg cholesterol, 29 gm carbohydrate, 21 gm protein, 10 gm fat.