Mary & Martha's Kitchen Recipe

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Turkey-Stuffed Peppers Recipe -JUDI M. PHELPS 6 md Green bell peppers 1 lb Ground turkey 1 c Cooked rice 2 tb Onion; minced 1 tb Worcestershire sauce 1 Clove garlic; minced 1/4 ts Pepper 1 c Low-sodium tomato sauce; -8 oz. 1/2 c ;water 1 oz Skim mozzarella cheese; -shredded Cut off tops of green peppers; remove seeds and membrane. Mix turkey with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato sauce with turkey mixture, then spoon mixture into peppers; cover. Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn every 5 minutes. Add water and remaining tomato sauce. Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1 to 2 minutes until cheese melts. To freeze: Place in microwave-safe container; label and freeze for up to 2 months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook on high 3 to 5 minutes. Makes 6 servings. Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol 30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm. Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com

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<h1>Turkey-Stuffed Peppers</h1> <h2>Recipe</h2><p> <P>-JUDI M. PHELPS 6 md Green bell peppers <P>1 lb Ground turkey <P>1 c Cooked rice <P>2 tb Onion; minced <P>1 tb Worcestershire sauce <P>1 Clove garlic; minced <P>1/4 ts Pepper <P>1 c Low-sodium tomato sauce; <P>-8 oz. 1/2 c ;water <P>1 oz Skim mozzarella cheese; <P>-shredded Cut off tops of green peppers; remove seeds and membrane. Mix turkey with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato sauce with turkey mixture, then spoon mixture into peppers; cover. Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn every 5 minutes. Add water and remaining tomato sauce. Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1 to 2 minutes until cheese melts. To freeze: Place in microwave-safe container; label and freeze for up to 2 months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook on high 3 to 5 minutes. Makes 6 servings. Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol 30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm. <P>Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001 Low-Fat Recipes, Surrey Books. Edited by Sue Spitler. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com <div><a href='http://www.maryandmarthaskitchen.com/Turkey-Stuffed_Peppers/31573/' title='Turkey-Stuffed Peppers Recipe'>Turkey-Stuffed Peppers Recipe</a></div>

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