Easy Stuffed Peppers Recipe
Ingredients
| Peppers | 4 Large | |
| Ground turkey | 12 Ounce | |
| Finely chopped onions | 1 Cup (16 tbs) | |
| Dried oregano | 1 Teaspoon | |
| Cooked rice | 1 1⁄2 Cup (24 tbs) | |
| Grated parmesan cheese | 1⁄4 Cup (4 tbs) | |
| Fat free egg substitute | 1⁄4 Cup (4 tbs) | |
| Tomato sauce | 1 Cup (16 tbs) |
Directions
Cut the peppers in half lengthwise.
Remove and discard the stems and seeds.
Blanch the peppers in boiling water for 3 minutes.
Drain and set aside.
Crumble the turkey into a 2-quart casserole.
Sprinkle with the onions and oregano.
Cover with vented plastic wrap and microwave on high for 4 minutes.
Break up the turkey with a spoon and mix well.
Cover and microwave on high for 3 minutes, or until the turkey is cooked through and the onions are translucent.
Carefully drain off any accumulated fat.
Stir in the rice, Parmesan, egg and 1/2 cup tomato sauce.
Divide the mixture among the pepper halves.
Arrange the peppers in a 9" X 13" baking dish.
Top with the remaining 1/2 cup tomato sauce.
Cover loosely with wax paper.
Microwave on high for 6 minutes.
Rearrange the peppers and give the dish a half turn.
Cover and microwave on high for 6 minutes.
Remove and discard the stems and seeds.
Blanch the peppers in boiling water for 3 minutes.
Drain and set aside.
Crumble the turkey into a 2-quart casserole.
Sprinkle with the onions and oregano.
Cover with vented plastic wrap and microwave on high for 4 minutes.
Break up the turkey with a spoon and mix well.
Cover and microwave on high for 3 minutes, or until the turkey is cooked through and the onions are translucent.
Carefully drain off any accumulated fat.
Stir in the rice, Parmesan, egg and 1/2 cup tomato sauce.
Divide the mixture among the pepper halves.
Arrange the peppers in a 9" X 13" baking dish.
Top with the remaining 1/2 cup tomato sauce.
Cover loosely with wax paper.
Microwave on high for 6 minutes.
Rearrange the peppers and give the dish a half turn.
Cover and microwave on high for 6 minutes.
Chef
