Asian-Style Stuffed Bell Peppers

Dairy-free
Egg-free
Nut-free
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Weight Management
Dish type
Dinner
Serves
4
Ready in
1 hour

Ingredients

  • 4 large red or green bell peppers
  • 1/4 cup chopped onion
  • 3 tbsp. chopped fresh or 2 tsp. dried parsley
  • 2 tsp. peeled, grated gingerroot
  • 1 lb. ground turkey
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. soy sauce
  • 1 cup cooked rice
  • 1 can tomato sauce, divided

Directions

Prep Time
25 minutes
Cook Time
35 minutes
Ready in
1 hour
  1. Preheat oven to 350°F. Coat a 2-quart baking dish with nonstick cooking spray. Cut stem ends from bell peppers; remove seeds. Place peppers in a saucepan with enough boiling water to cover; cook 1 minute. Drain peppers upside down on paper towels.
  2. Coat a large skillet with nonstick cooking spray. Add turkey and onion; cook and stir 10 minutes or until turkey is no longer pink. Drain fat.
  3. In a large bowl combine cooked turkey and onion, ginger, Worcestershire, soy sauce and 2 tablespoons of the tomato sauce. Stir in rice, 1 cup of the tomato sauce, parsley, and salt and pepper to taste.
  4. Stuff peppers with rice mixture. Place peppers upright in baking dish. Spoon remaining tomato sauce over stuffed peppers. Cover and bake 25 to 30 minutes or until heated through.

Nutritional Information

Serving Size
1
Per Serving
Calories 330, Calories Fat 105, Total Fat 11g, Saturated Fat 2g, Cholesterol 84mg, Sodium 1024mg, Carbohydrate 30g, Protein 27g
Serving Size1
Calories330
Calories Fat105
Calories (fat) extra32
Total Fat11g
Total Fat (extra)18
Saturated Fat2g
Saturated Fat (extra)15
Cholesterol84mg
Cholesterol (extra)28
Sodium1024mg
Sodium (extra)43
Potassium969mg
Carbohydrate30g
Carbohydrate (extra)10
Fiber5g
Fiber (extra)20
Sugars12g
Protein27g
Omega30g
Vitamin A5536IU
Vitamin A (extra)110
Vitamin C410mg
Vitamin C (extra)520
Iron4mg
Iron (extra)25