Healthy & Light Stuffed Peppers Recipe - Easy & Delicious!

Lighter Stuffed Peppers

YIELD Makes 4 servings

INGREDIENTS

1 can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted, divided 1/4 cup water 8 ounces 93% lean ground turkey 1 cup cooked rice 3/4 cup frozen corn, thawed 1/4 cup sliced celery 1/4 cup chopped red bell pepper 1 teaspoon dried Italian seasoning 1/2 teaspoon hot pepper sauce 2 green, yellow or red bell peppers, cut in half lengthwise and seeds removed

PREPARATION:

1. Blend 1/4 cup soup and water in small bowl. Pour into 8X8-inch baking dish; set aside. Brown turkey in large nonstick skillet over medium-high heat; drain well. Combine remaining soup with cooked turkey, rice, corn, celery, chopped bell pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.
2. Fill pepper halves equally with turkey mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350°F 35 to 40 minutes. To serve, place peppers on serving dish and spoon remaining sauce from baking dish over peppers.

This recipe appears in: Turkey NUTRITIONAL INFORMATION: Serving Size: 1 stuffed bell pepper half Sodium 326 mg Protein 13 g Fiber 3 g Carbohydrate 33 g Cholesterol 22 mg Saturated Fat 1 g Total Fat 3 g Calories from Fat 13 % Calories 204 DIETARY EXCHANGE: Vegetable 1-1/2 Starch 1-1/2 Meat 1