8 large red, yellow or green bell peppers plus 1 small red bell pepper
1 (6.8-ounce) package Rice a Roni Spanish Rice
2 cups fresh spinach leaves
1 medium zucchini, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 cup chopped fresh or drained reduced-sodium canned diced tomatoes
8 ounces Cabot Lite50 Sharp Cheddar, grated (about 2 cups)
1 pound lean ground turkey
One package 40%-less-sodium taco seasoning mix
PREHEAT oven to 350ºF.
SLICE off tops of large peppers and scrape out and discard seeds and membranes. Chop small red pepper into medium dice and set aside.
WRAP whole peppers in large sheet of aluminum foil and place in large baking dish. Bake for 20 minutes or until crisp-tender. Set aside, still wrapped in foil.
PREPARE rice according to package directions while peppers bake.
COMBINE reserved diced pepper with spinach, zucchini, onion and garlic in a large nonstick skillet; cook over medium-high heat, stirring often, until vegetables are tender, about 10 minutes.
MIX in chopped tomatoes and season mixture with salt and pepper. Transfer to large bowl.
WIPE out skillet and add ground turkey. Cook over medium- high heat, breaking it up with wooden spoon, until turkey is completely cooked. Stir in taco seasoning and stir 1 minute longer. Stir cooked rice mixture into turkey.
SPOON about ¾ cup of turkey-rice mixture into each pepper. Top with about ¼ cup of vegetable mixture. Top each with about ¼ cup of cheddar.
PLACE in baking dish, cover with foil and bake for 20 to 25 minutes or until filling is heated through and peppers are tender.
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