| Stuffed Bell Peppers |
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3- Red bell peppers
3- Yellow bell peppers
3- Green bell peppers
1 1/2 lb. uncooked ground turkey breast
2/3 cup onions, diced
1 1/2 cup cooked brown rice, regular or instant
3 large egg whites
1 tsp. garlic salt
2 garlic cloves, minced
1/2 tsp. ground black pepper
1 can (28 oz.) Hunt's diced roasted tomatoes, undrained
1/2 cup fat free reduced sodium, MSG free chicken broth
Preheat your oven to 325º F
Slice the top off each bell pepper. Remove the seeds.
In a large bowl, combine the turkey, onions, cooked rice, egg whites, minced garlic, garlic salt, black pepper and half of the Hunt's roasted tomatoes. Add in the chicken broth and stir well. Mix all the ingredients together until well blended. Fill each bell pepper with the turkey mixture. Place the stuffed peppers in a large glass Pyrex dish that has been sprayed with olive oil cooking spray. Pour the rest of the roasted tomatoes on top of each bell pepper. Cover the dish with aluminum foil.
Place the dish filled with the stuffed peppers in the preheated oven. Bake for 45-60 minutes.
Remove from heat and serve with a dinner salad with fat free dressing.
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Institute of Eating Management
4801 Woodway, Suite 300 West
Houston, TX 77056
Office: (713) 621-9339
Fax: (713) 621-9743
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