Stuffed Peppers

Stuffed Peppers

Recipe By : Weight Watchers Cookbook 1994

6 Preparation Time :

Categories : Grains Healthy And Hearty

Theme Week Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

3 large green peppers (about 7 oz. each)

3 large red peppers (about 7 oz. each)

3 cups cooked rice -- reg. long grain

12 ounces ground turkey

3/4 cup parsley -- fresh chopped

1/2 cup onion -- chopped

2 large eggs -- lightly beaten

2 tablespoons Worcestershire sauce

1 teaspoon paprika

1/4 teaspoon cayenne pepper -- ground

1/4 teaspoon salt -- optional

3 1/2 cups tomatoes -- canned, crushed

Directions:

Preheat oven to 350 Deg. F. Spray baking pan with nonstick cooking

spray. Cut tops from green and red bell peppers; remove seeds and membranes. Set aside.

In large bowl, combine rice, turkey, parsley, onion, eggs,

Worcestershire sauce, paprika, ground cayenne pepper and salt, stir to mix well.

Stuff an equal amount of rice mixture into each prepared bell pepper; arrange peppers in prepared baking pan.

Bake 1-1/2 hours, basting frequently.

- - - - - - - - - - - - - - - - - - NOTES : Makes 6 Servings

Taken from Weight Watchers Cookbook 1994 (ISBN 0-671-881184-1)

2-1/2 Vegetables,

1-1/2 Proteins,

1 Bread,

20 Optional Calories.

325 Calories,

18 g Protein,

7 g Fat,

48 g Carbohydrate,

456 mg Sodium,

112 mg Cholesterol,

5 g Dietary Fibre