Stuffed Peppers?
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Stuffed Peppers?
| Fri, 09-05-2008 - 12:34pm |
Anybody know how I can fix Stuffed Green Peppers the South Beach way? I have some ground turkey thawed out and lots of green bell peppers and although I have fixed stuffed peppers before....the way I did it would not be South Beach friendly!
So...if anyone here has a suggestion on how to prepare them the NEW way....let me know...I really would like to fix them for supper tonight!
Thanks!
Char : )


I'm not a fan of stuffed peppers since I don't like green bell peppers, but the only non-legal ingredient I can think of is the rice.
Use brown rice and sauce with no added sugar or hfcs in the ingredients list and you should be good to go.
If I'm missing something, I know someone will correct me.
I like to add shredded veggies (zuch and squash) and browned ground turkey to legal tomato sauce, and top with shredded cheese.
No set receipe - just whatever.
I made stuffed peppers last week and used this recipe. The only thing I would do differently next time is to add a little tomato sauce to the mix or spoon it on top before baking. It was tasty, but a little dry once it was all baked.
Stuffed Peppers
3 large yellow, green &/or red sweet peppers (8 to 10 ounces each)
1 pound uncooked ground turkey or extra-lean ground beef
1/4 cup chopped onion
1 1/2 cups cooked brown rice
1/2 cup frozen stir-fry vegetables (yellow, green and red peppers & onion) or other frozen mixed vegetables, thawed
1/2 cup mild salsa
1 1/2 teaspoon garlic-herb salt-free seasoning blend
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/3 cup soft whole wheat bread crumbs (I used whole wheat panko)
1 tablespoon Smart Balance
1/2 teaspoon paprika
Preheat oven to 350 degrees. Halve peppers lengthwise; remove seeds and membranes. In a Dutch oven, cook peppers in enough boiling water to cover for 2 minutes. Drain; place peppers, cut side up, in a 13X9X2 inch baking pan. Set aside.
For filling, in a large skillet, cook turkey and onion until turkey is no longer pink, breaking up turkey during cooking. If necessary, drain off fat. Stir in cooked rice, vegetables, salsa, seasoning blend, poultry seasoning, and salt. Spoon filling into pepper halves. Pour 1/2 cup water around the stuffed peppers.
For topping, in a small bowl, combine crumbs, melted Smart Balance, and paprika. Sprinkle onto stuffed peppers. Cover; bake for 30 minutes. Bake, uncovered, for 5 minutes more.
Makes 6 servings.
Per serving: 220 cal, 8g total fat (2g sat fat), 60mg cholesterol, 337mg sodium, 21g carbs, 4g fiber, 16g protein.
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Thanks girls! I made the stuffed green peppers last night and they turned out great! I just sort of used everyone's advice and made a South Beach friendly filling and then baked them in the oven, topped them with some low fat cheese and they were great!
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