- 4 large peppers
- 12 oz. ground turkey
- 1 c. finely chopped onions
- 1 tsp. oregano
- 1 1/2 c. cooked rice
- 1/4 c. grated Parmesan cheese
- 3/4 c. fat-free egg substitute
- 1 c. low sodium tomato sauce
Cut the peppers in half lengthwise. Remove and discard the stems and seeds. Blanch the peppers in boiling water for 3 minutes. Drain and set aside. Crumble the turkey into a 2-quart casserole. Sprinkle with the onions and oregano. Cover with vented plastic wrap and microwave on high for 4 minutes. Break up the turkey with a spoon and mix well. Cover and microwave on high for 3 minutes, or until the turkey is cooked through and the onions are translucent. Carefully drain off any accumulated fat. Stir in the rice, Parmesan, egg, and 1/2 cup tomato sauce. Divide the mixture among the pepper halves. Arrange the peppers in a 9" x 13" baking dish. Top with the remaining 1/2 cup tomato sauce. Cover loosely with wax paper. Microwave on high for 6 minutes. Rearrange the peppers and give the dish a half turn. Cover and microwave on high for 6 minutes.
- Yields: 4 servings
- Preparation Time: 30 minutes