Easy Stuffed Peppers
|Ground turkey||12 Ounce|
|Finely chopped onions||1 Cup (16 tbs)|
|Dried oregano||1 Teaspoon|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
Cut the peppers in half lengthwise.
Remove and discard the stems and seeds.
Blanch the peppers in boiling water for 3 minutes.
Drain and set aside.
Crumble the turkey into a 2-quart casserole.
Sprinkle with the onions and oregano.
Cover with vented plastic wrap and microwave on high for 4 minutes.
Break up the turkey with a spoon and mix well.
Cover and microwave on high for 3 minutes, or until the turkey is cooked through and the onions are translucent.
Carefully drain off any accumulated fat.
Stir in the rice, Parmesan, egg and 1/2 cup tomato sauce.
Divide the mixture among the pepper halves.
Arrange the peppers in a 9" X 13" baking dish.
Top with the remaining 1/2 cup tomato sauce.
Cover loosely with wax paper.
Microwave on high for 6 minutes.
Rearrange the peppers and give the dish a half turn.
Cover and microwave on high for 6 minutes.