Chloe, my toddler, is a big fan of these healthy peppers, which have a great thyme flavor. She likes to help mix the ingredients and make meals with me.
—JENNIFER KENT PHILADELPHIA, PA
PREP: 30 MIN. • COOK: 10 MIN. • MAKES: 4 SERVINGS
1 pound lean ground turkey
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8.8 ounces) ready-to-serve brown rice
1/2 cup seasoned bread crumbs
4 medium sweet yellow or orange peppers
1/4 cup shredded part-skim mozzarella cheese
1. In a large skillet, cook turkey and onion over medium heat 8-10 minutes or until the turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes, rice and bread crumbs.
2. Cut sweet peppers lengthwise in half; remove seeds. Arrange pepper halves in a 13x9-in. microwave-safe dish; fill with turkey mixture. Sprinkle with cheese. Microwave, covered, on high for 7-9 minutes or until peppers are crisp-tender.
Note: This recipe was tested in a full-size 1,100-watt microwave. If your microwave does not accommodate a 13x9-in. dish, microwave stuffed peppers, half at a time, in an 8-in.-square dish for 6-8 minutes or until peppers are crisp-tender.
Per 2 stuffed pepper halves: 423 cal., 13g fat (3g sat. fat), 82mg chol., 670mg sod., 43g carb. (10g sugars, 6g fiber), 31g pro.
Diabetic Exchanges: 3 medium-fat meat, 2 starch, 2 vegetable.