HEARTLAND STUFFED PEPPERS
Yield: 4 servings
Source: "The New Family Cookbook for People with Diabetes"
4 large bell peppers, red, yellow, green,
or a combination (about 1-1/2 pounds total)
3/4 pound lean ground turkey
1 cup chopped onion
1 clove garlic, minced
1-1/2 teaspoons paprika
1-1/2 teaspoons dried sage
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 cup cooked brown rice
1 cup thawed frozen corn kernels or 1 cup drained canned corn
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preheat the oven to 350 degrees F. Prepare
a large skillet with nonstick pan spray.
Cut the tops off the peppers 1/2 inch from the
stem end. Discard the membranes and seeds. Discard
the stems; chop the tops. Parboil the pepper bottoms
in boiling water 4 minutes. Drain well; stand the
peppers upright in a shallow baking dish.
Saute the turkey with the chopped pepper tops,
onion, and garlic in the prepared skillet until
the turkey is no longer pink. Add the paprika,
sage, salt, and pepper sauce; cook 1 minute.
Stir in the rice, corn, and cheese. Pack the filling
into the pepper cups. (Bake any leftover filling
separately and serve it around the peppers.) Bake
the peppers, uncovered, about 30 minutes, or until
the stuffing is heated through and the peppers are tender.
Nutritional Information Per Serving (1 pepper):
Calories: 269, Fat: 5 g, Cholesterol: 49 mg, Sodium: 406,
Carbohydrate: 33 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 25 g
Diabetic Exchanges: 1-1/2 Starch, 2 Very Lean Meat, 1/2 Fat