Sunday, January 22, 2012

Good For You Stuffed Peppers

  • 1/2 cup  uncooked quick-cooking brown rice
  • 1 lb.  ground turkey
  • 3 cups  Prego Heart Smart Traditional Italian Sauce
  • 6   medium green peppers
  • 4 oz.  shredded fat-free mozzarella cheese (about 1 cup)
1- Cook the rice without salt or butter according to the package directions. 
2- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet. 
3- Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan. 
4- Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish. 
5- Bake at 400 degrees F. for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.

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