Stuffed Green Peppers – A Family Favorite Gets A Makeover
I used to love my mother’s stuffed green peppers. I’ve tweaked her recipe just a little bit. I use ground turkey in place of ground beef, brown rice in place of white, and low-sodium tomato soup. They are low in calories and fat and are still a family favorite.
4 large green peppers
1/2 cup, celery chopped
1/2 cup white onion, chopped
1 tablespoon of olive oil
1 tablespoon of minced garlic
1 1/2 cups brown rice cooked
2 cans of low-sodium tomato soup
1/2 tablespoon of basil
Salt and pepper to taste.
Wash large, unblemished green peppers
Brown garlic, ground turkey, celery and onion in olive oil.
Add basil and salt and pepper.
While the turkey mixture is browning, core the peppers.
Cook the green peppers for 5 minutes in pan of boiling water.
Fill the blanched green peppers with the ground turkey mix.
Place the peppers in a large casserole dish.
Pour low-sodium tomato soup over the peppers.
Cover and place in an oven preheated to 350 degrees.
Bake for 30 minutes.
Serve with whole grain bread and salad.
Enjoy and pass it on.