Peppers Stuffed With Spanish Rice
|Green peppers||2 Large|
|Ground turkey breast||8 Ounce|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Cooked brown rice||1 Cup (16 tbs)|
|Stewed tomatoes||1 Cup (16 tbs) (With Juices)|
|Tomato paste||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Shredded reduced fat cheddar cheese||1 Ounce (1/4 Cup)|
Bring water in a large saucepan to a boil.
Meanwhile, cut the peppers lengthwise in half.
Remove and discard the stems, seeds and membranes.
Carefully, place the peppers in the boiling water for 3 minutes.
Using a slotted spoon, remove the peppers and invert them onto paper towels to drain well.
Preheat the oven to 375°.
Lightly spray an unheated large skillet with no-stick spray.
Add the turkey and onions.
Cook over medium heat until the turkey is no longer pink, stirring occasionally.
Stir in the rice, tomatoes (with juices), tomato paste, Worcestershire sauce, basil, salt and pepper.
Cover and simmer for 10 minutes, stirring occasionally.
Place the pepper halves in an 8" X 8" X 2" baking dish.
Spoon the meat mixture into the pepper shells.
Sprinkle the cheese on top.
Bake about 10 minutes or until heated through.