See Also: Lighter Stuffed Peppers(recipes)
Mexican Stuffed Peppers(recipes)
Southwestern Stuffed Peppers(recipes)
Stuffed Baby Peppers(recipes)
Stuffed Sweet Peppers(recipes)
Stuffed Summer Peppers(recipes)
Stuffed Bell Peppers(recipes)
Chicken Rolls Stuffed with Peppers(recipes)
Chili-Stuffed Poblano Peppers(recipes)
Tuna Salad Stuffed Sweet Red Peppers(recipes)

Lighter Stuffed Peppers (recipes)


Lighter Stuffed Peppers

Yield: Makes 4 servings



Ingredients:



1can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted, divided

1/4cup water

8ounces 93% lean ground turkey

1cup cooked rice

3/4cup frozen corn, thawed

1/4cup sliced celery

1/4cup chopped red bell pepper

1teaspoon dried Italian seasoning

1/2teaspoon hot pepper sauce

2green, yellow or red bell peppers, cut in half lengthwise and seeds removed









Preparation:





1.Blend 1/4 cup soup and water in small bowl. Pour into 8X8-inch baking dish; set aside. Brown turkey in large nonstick skillet over medium-high heat; drain well. Combine remaining soup with cooked turkey, rice, corn, celery, chopped bell pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.2.Fill pepper halves equally with turkey mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350°F 35 to 40 minutes. To serve, place peppers on serving dish and spoon remaining sauce from baking dish over peppers.









Nutritional Information:







Serving Size: 1 stuffed bell pepper half







Sodium

326 mg







Protein

13 g







Fiber

3 g







Carbohydrate

33 g







Cholesterol

22 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

13 %







Calories

204









Dietary Exchange:







Vegetable

1-1/2







Starch

1-1/2







Meat

1