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Ingredients Jump to Instructions ↓

  1. 1 Reduced-fat condensed tomato soup - (10 3/4 oz), divided

  2. 1/4 cup 59ml Water

  3. 8 oz 227g Extra-lean ground turkey

  4. 1 cup 160g / 5.6oz Cooked rice

  5. 3/4 cup 46g / 1.6oz Frozen corn - thawed

  6. 1/4 cup 27g / 1oz Sliced celery

  7. 1/4 cup 36g / 1 1/3oz Chopped red bell pepper

  8. 1 teaspoon 5ml Dried Italian seasoning

  9. 1/2 teaspoon 2 1/2ml Hot pepper sauce

  10. 2 Green, yellow or red bell peppers - halved lengthwise,

  11. Seeds removed

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

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

  5. This recipe yields 4 servings.

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

  7. 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.

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