Lighter Stuffed Peppers

Photo: flickr user snowpea&bokchoi

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Yield:

4.0 servings

Added:

December 16, 2009

Creator:

Anonymous

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Ingredients

1 can reduced-fat condensed tomato soup (10 3/4 oz), divided

1/4 cup water

8 ounces extra-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 halved len

seeds removed

Preparation

1

Blend 1/4 cup soup and water in small bowl. Pour into 8- by 8-inch baking dish; set aside.

2

Brown turkey in large skillet over medium-high heat; drain well. Combine remaining soup with cooked beef, rice, corn, celery, chopped pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.

3

Fill pepper halves equally with turkey mixture. Place stuffed peppers on top of soup mixture in baking dish. Cover and bake at 350 degrees 35 to 40 minutes.

4

Place peppers on serving dish and spoon remaining sauce from baking dish over peppers.

5

This recipe yields 4 servings.

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