The caloric value of this changed from 381 a serving to 171 a serving; 22 grams of fat to 3 grams of fat. This tastes like a million dollars also.
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Units: US | Metric
- 2 large green peppers
- 226.79 g ground turkey
- 118.29 ml chopped onion
- 236.59 ml cooked brown rice
- 236.59 ml recipe-style stewed tomatoes (with juices)
- 29.58 ml tomato paste
- 29.58 ml Worcestershire sauce
- 2.46 ml dried basil
- 1.23 ml salt
- 1.23 ml ground black pepper
- 28.34 g finely shredded low-fat cheddar cheese
- 1Bring water in a large saucepan to a boil.
- 2Meanwhile, cut the peppers lengthwise in half.
- 3Remove and discard the stems, seeds and membranes.
- 4Carefully, place the peppers in the boiling water for 3 minutes.
- 5Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
- 6Preheat the oven to 375 degrees.
- 7Lightly spray an unheated large skillet with no-stick spray.
- 8Add the turkey and onions.
- 9Cook over medium heat until the turkey is no longer pink, stirring occasionally.
- 10Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
- 11Cover and simmer for 10 minutes, stirring occasionally.
- 12Place the pepper halves in an 8x8x2 baking dish.
- 13Spoon the meat mixture into the pepper shells.
- 14Sprinkle the cheese on top.
- 15Bake about 10 minutes or until heated through.
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Nutritional Facts for Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb
Serving Size: 1 (295 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 205.5
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 1.7 g
- Cholesterol 46.2 mg
- Sodium 533.2 mg
- Total Carbohydrate 24.6 g
- Dietary Fiber 3.6 g
- Sugars 7.5 g
- Protein 14.6 g