Lighter Stuffed Peppers
By: Anonymous
Published: Wednesday, December 16, 2009 - 2:30am

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.