Lighter Stuffed Peppers from Healthy Diabetic Recipes

Lighter Stuffed Peppers Recipe

Recipe Ingredients:

1 can reduced-fat condensed tomato soup, (10 3/4 oz), divided
1/4 cup water
8 oz extra-lean ground turkey
1 cup cooked rice
3/4 cup frozen corn, thawed
1/4 cup sliced celery
1/4 cup chopped red bell pepper
1 tsp dried Italian seasoning
1/2 tsp hot pepper sauce
2 green, yellow or red bell peppers, halved lengthwise,
seeds removed

Recipe Instructions:

Blend 1/4 cup soup and water in small bowl. Pour into 8- by 8-inch baking dish; set aside.

Brown turkey in large skillet over medium-high heat; drain well. Combine remaining soup with cooked beef, rice, corn, celery, chopped pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.

Fill pepper halves equally with turkey mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350 degrees 35 to 40 minutes.

Place peppers on serving dish and spoon remaining sauce from baking dish over peppers.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 1 1/2 Meat, 2 Vegetable.

Nutrition Facts: Calories 204; Calories from Fat 13%; Total Fat 3g; Saturated Fat 1g; Protein 13g; Carbohydrates 33g; Cholesterol 22mg; Sodium 326mg; Dietary Fiber 3g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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