Recipe - Peppers Stuffed With Spanish Rice

2 lg Green pepper
8 ounce Ground turkey breast; * see
note
One half cup Chopped onion
1 cup Cooked brown rice
1 cup Recipestyle stewed
tomatoes; with juices
2 tablespoon Tomato paste
1 tablespoon Worcestershire sauce
One half teaspoon Dried basil
One fourth teaspoon Salt
One fourth teaspoon Ground black pepper
One fourth cup Finely shredded reducedfat
cheddar cheese

Bring water in large saucepan to 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 375degrees. Lightly spray an unheated large skillet
with nostick 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 8"x8"x2" baking dish. Spoon the meat mixture
into the pepper shells. Sprinkle the cheese on top. Bake about 10 minutes
or until heated through.

Calories: 171, Fat: 3g, % Calories from fat: 13%, Cholesterol: 31.

NOTES : To Make sure you're buying the leanest ground turkey available,
check the label. Look for products made with only turkey breast meat. Many
ground turkey products contain the dark meat and the fatty skin.

Recipe by: Healthy Homestyle Cooking

Posted to EATLF Digest by Kat scizwiz@lazerlink.com on Feb 6, 1998