Bell Peppers Stuffed With Spanish Rice, Low Fat/Low Carb

Recipe by ColoradoCookin
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water in a large saucepan to a boil.
  • Meanwhile, cut the peppers lengthwise in half.
  • Remove and discard the stems, seeds and membranes.
  • Carefully, place the peppers in the boiling water for 3 minutes.
  • Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
  • Preheat the oven to 375 degrees.
  • Lightly spray an unheated large skillet with no-stick spray.
  • Add the turkey and onions.
  • Cook over medium heat until the turkey is no longer pink, stirring occasionally.
  • Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
  • Cover and simmer for 10 minutes, stirring occasionally.
  • Place the pepper halves in an 8x8x2 baking dish.
  • Spoon the meat mixture into the pepper shells.
  • Sprinkle the cheese on top.
  • Bake about 10 minutes or until heated through.
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