Stuffed Peppers 5 points
6 bell peppers (cut the top off and clean out the insides)
1lb ground turkey breast
1/2 onion
1 garlic clove
1 Tbsp parsley
1 tsp basil
1/2 cup frozen mixed vegetables (corn, peas and carrots)
salt and pepper to taste
1/2 cup tomato sauce (divided)
1 cup fat free vegetable broth
1 cup cooked rice
1/4 cup light shredded cheese
Saute turkey breast, onion and garlic
Once cooked add the remaining ingredients leaving out 1/2 cup fat free
vegetable broth, 1/4 cup tomato sauce and 1/4 cup light shredded cheese
Fill bell peppers with meat mixture and add the pepper lids, put in casserole dish
Pour remaining tomato sauce over peppers
Pour remaining 1/2 cup broth to bottom of casserole dish
Cover with tinfoil and bake at 350 for 1 hour
Remove tinfoil and add cheese to peppers, put peppers back in oven uncovered for an additional 10 min.