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Mexican Stuffed Bell Peppers

Serves 4
4 red or yellow bell peppers *
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
8 ounces lean ground turkey
1 can (15 ounces) fat-free refried beans
1 1/2 cups mild salsa †
3/4 cup cooked bulgur wheat (page 228)
1/4 cup grated part-skim mozzarella cheese

  1. Preheat the oven to 350°F.
  2. Rinse and dry the peppers. Slice off the tops, remove the cores and seeds, and place in a baking pan.
  3. Heat the oil in a skillet. Add the garlic and sauté for a few seconds. Add the ground turkey and cook, stirring, for 5 minutes.
  4. Add the beans, salsa, and cooked bulgur and cook for 3 to 4 minutes, or until bubbly.
  5. Stuff each pepper with 1/4 of the stuffing and top with 1/4 of the cheese. Bake for 20 to 25 minutes, then broil for 5 minutes, or until the cheese is sizzling and golden.
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