Stuffed Peppers (Ww)

These are 4 pts/serving. Recipe source: WW magazine (March, 2010)

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄2 lb ground turkey
• 1  cup brown rice, cooked
• 1  red onion, chopped
• 1⁄4 cup  frozen peas
• 1⁄3 cup  fat free feta cheese, crumbled
• 2  tablespoons tomato paste
• 3  garlic cloves, minced
• 1⁄2 teaspoon dried thyme (or 2 teaspoons fresh thyme, minced)
• 4  bell peppers, tops cut off
• 1⁄2 cup tomato puree

Directions

1. To make filling: combine first 8 ingredients (turkey - thyme) in a bowl.
2. Spoon filling into bell peppers.
3. ***Transfer peppers to freezer container and cover and freeze up to 1 month""".
4. Preheat oven to 350-degrees F.
5. Transfer peppers to 9-inch baking dish and pour tomato puree over peppers, adding enough water so liquid comes at least 1/4 up sides of peppers. Cover with foil and cook for 30-40 minutes, basting occasionally or until peppers are tender and filling is cooked (temp of filling should read 165-degrees F using an instant read thermometer inserted into filling).
6. Let peppers stand for 5 minutes before serving.