STUFFED
PEPPERS
5
Quart / 4.7 Liter Liquid Core® Cooker and Cover
Ingredients:
- 4 medium
to large sweet bell peppers
- 1
pound / 454 grams lean ground turkey breast
- 1
cup onion, chopped
- 1
tablespoon Worcestershire sauce
- 26
ounce / 737 grams jar prepared meatless pasta sauce
- 2
cups cooked white rice
Preparation:
- Wash and core peppers; set aside to drain.
- Preheat 5 Quart / 4.7 Liter Liquid Core Cooker, uncovered at 375°F
/ 191°C. Add ground turkey and onion, brown.
- Reserve 1 cup pasta sauce. Add remaining sauce, Worcestershire
sauce and rice to turkey. Mix well.
- Fill peppers with turkey mixture. Add reserved sauce to any
remaining filling mixture and stir to combine.
- Place peppers on sauce in cooker. Cover, reduce heat to just
above simmer and cook 45 minutes or until peppers are tender.
Tip:
Use a serrated grapefruit spoon to remove the white membrane from
the inside of peppers.
Serving
Size: 4
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
487 |
Bread/Starch |
1 |
| Protein |
28
g |
Other
Carbs/Sugar |
2 |
| Carbohydrates |
58
g |
Very
Lean Meat/Protein |
-- |
| Dietary
Fiber |
8
g |
Lean
Meat |
3 |
| Sugar |
18
g |
Fruit |
-- |
| Fat |
18
g |
Vegetables |
3 |
| %
Calories from Fat |
32% |
Milk
- Skim |
-- |
|
|
Fat |
1 |
|