Post by JJ Judkins on Apr 25, 2012 17:14:22 GMT -6
Diabetic - Holiday-Stuffed Peppers
Peppers serve as edible bowls for the turkey filling. It is fancy enough for
a party.
PER SERVING 220 cal., 8 g total fat (2 g sat. fat), 60 mg chol., 337 mg
sodium, 21 g carb., 4 g fiber, 16 g pro. Exchanges: 1.5 vegetable, 1 starch,
lean meat, 0.5 fat. Carb choices: 1.5.
3 large yellow, green, and/or red sweet peppers (8 to 10 ounces each)
1 pound uncooked ground turkey or extra-lean ground beef
1/4 cup chopped onion
1 1/2 cups cooked brown rice
1/2 cup frozen stir-fry vegetables (yellow, green, and red peppers and
onion) or other frozen mixed vegetables, thawed
1/2 cup purchased mild salsa
11/2 teaspoons garlic-herb salt-free seasoning blend
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/3 cup soft whole wheat bread crumbs
1 tablespoon 40 to 50 percent vegetable oil spread, melted
1/2 teaspoon paprika
1. Preheat oven to 350°F. Halve peppers lengthwise; remove seeds and
membranes. In a Dutch oven, cook peppers in enough boiling water to cover
for 2 minutes. Drain; place peppers, cut sides up, in a 13x9x2-inch baking
pan. Set aside.
2. For filling, in a large skillet, cook turkey and onion until turkey is no
longer pink, breaking up turkey during cooking. If necessary, drain off fat.
Stir in cooked rice, vegetables, salsa, seasoning blend, poultry seasoning,
and salt. Spoon filling into pepper halves. Pour 1/2 cup water around the
stuffed peppers.
3. For topping, in a small bowl, combine crumbs, melted spread, and paprika.
Sprinkle onto stuffed peppers. Cover; bake for 30 minutes. Bake, uncovered,
for 5 minutes more. Makes 6 servings.
Diabetic Living Holiday Cooking
Peppers serve as edible bowls for the turkey filling. It is fancy enough for
a party.
PER SERVING 220 cal., 8 g total fat (2 g sat. fat), 60 mg chol., 337 mg
sodium, 21 g carb., 4 g fiber, 16 g pro. Exchanges: 1.5 vegetable, 1 starch,
lean meat, 0.5 fat. Carb choices: 1.5.
3 large yellow, green, and/or red sweet peppers (8 to 10 ounces each)
1 pound uncooked ground turkey or extra-lean ground beef
1/4 cup chopped onion
1 1/2 cups cooked brown rice
1/2 cup frozen stir-fry vegetables (yellow, green, and red peppers and
onion) or other frozen mixed vegetables, thawed
1/2 cup purchased mild salsa
11/2 teaspoons garlic-herb salt-free seasoning blend
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/3 cup soft whole wheat bread crumbs
1 tablespoon 40 to 50 percent vegetable oil spread, melted
1/2 teaspoon paprika
1. Preheat oven to 350°F. Halve peppers lengthwise; remove seeds and
membranes. In a Dutch oven, cook peppers in enough boiling water to cover
for 2 minutes. Drain; place peppers, cut sides up, in a 13x9x2-inch baking
pan. Set aside.
2. For filling, in a large skillet, cook turkey and onion until turkey is no
longer pink, breaking up turkey during cooking. If necessary, drain off fat.
Stir in cooked rice, vegetables, salsa, seasoning blend, poultry seasoning,
and salt. Spoon filling into pepper halves. Pour 1/2 cup water around the
stuffed peppers.
3. For topping, in a small bowl, combine crumbs, melted spread, and paprika.
Sprinkle onto stuffed peppers. Cover; bake for 30 minutes. Bake, uncovered,
for 5 minutes more. Makes 6 servings.
Diabetic Living Holiday Cooking