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Stuffed Peppers Recipe for Diabetes Meal Plan
3 large yellow, green, and/or red sweet peppers 8-10 oz each 1 pound uncooked ground turkey or extra-lean ground beef 1/4 cup chopped onion 1 1/2 cups cooked brown rice 1/2 cup frozen stir-fry vegetables (yellow, green, and red peppers and onion), or other frozen mixed vegetables, thawed 1/2 cup purchased mild salsa 1 1/2 tsps garlic -herb-salt free seasoning blend 1 tsp poultry seasoning 1/4 tsp salt 1/3 cup soft whole wheat bread crumbs 1 tbsp 40-50% vegetable oil spread, melted 1/2 tsp. paprika Preheat oven to 350. Halve peppers lengthwise; remove seeds and membranes. In a dutch oven cook peppers in enough boiling water to cover for 2 minutes. Drain; place peppers cut sides up, in a 13x9x2 inch baking pan. Set aside. For filling, in a large skillet, cook turkey and onion until turkey is no longer pink, breaking up turkey during cooking. If necessary, drain off fat. Stir in cooked rice, vegetables, salsa, seasoning blend, poultry seasoning, and salt. Spoon filling into pepper halves. Pour 1/2 cup water around the peppers. For topping, in a small bowl, combine crumbs, melted spread, and paprika. Sprinkle onto stuffed peppers. Cover, bake for 30 minutes. Bake uncovered for 5 minutes more. Nutrition per serving: 220 calories 8 grams total fat 60 mg cholesterol 337 mg sodium 21 grams carbs 4 grams fiber 16 grams protein
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