Stuffed Red Bell Peppers

Tonight we tried another contest recipe. I was really excited to try this because husband has traditionally poo-pooed any recipe with bell peppers as a main ingredient and I love them. Funny that he was more into this recipe than me. This is mainly a case of a good recipe but just not my cup of tea. The flavors are once again those "warm" flavors that I'm not super in love with but it tasted good otherwise. I was all set to give it a 3.5 until Thing 1 ate it. That automatically bumps it up to a 4. Of course for his we added ranch to add the calories for Mr. skinny. So 4 out 5 stars and a big kid-friendly badge!

Source: Maria Rollins, Salt Lake City, UT

Serves: 6

Ingredients

• 1 serving good seasonings Italian salad dressing mix
• 1 tsp red pepper flakes
• 1 garlic clove
• 1 tsp salt
• 1 Tbsp Soy Sauce (low sodium)
• 1 Tbsp Splenda (or Stevia or your fav no cal sweetener...)
• 1 tsp black pepper
• 1 Tbsp Worcestershire sauce
• 4 cups brown rice medium grain-cooked
• 1 1/2 lb lean ground turkey (this amount raw)
• 6 sweet red bell peppers
• 2 eggs
• 8 oz V8 juice low sodium

Directions

1. Brown turkey with soy sauce and garlic. Cook Rice. Preheat oven to 350. Cut tops and clean out insides of bell peppers. Dice pepper tops (sans stems) to add to inside mixture. Mix meat, rice, and all else and stuff into hallowed bell peppers. Bake 1 hour. (I had a bit of the meat mixture left over so depending on the size of your peppers you could probably even stuff 7 of them with this ratio or cut back on the meat and rice amounts..etc.)

Amount Per Serving

Calories: 347

Fat: 9.6g

Carbohydrate: 38g

Protein: 25.7g