Mexican Style Stuffed Peppers

Mexican Style Stuffed Peppers
Appropriate for:
CKD

Serves 6 1/2 stuffed pepper per serving

Ingredients

3 Red Bell Peppers
1/2 cup cooked Brown Rice
1 pound lean Ground Turkey (93 % lean/7% fat)
1/2 cup plus 3 tablespoons fresh salsa (found in refrigerated section of supermarket)
1/2 cup onion, finely chopped
1 large egg
1 tablespoon chili powder
1/2 teaspoon black pepper
3 tablespoons cilantro, finely chopped

Directions

Preheat oven to 350 degrees Fahrenheit. Prepare peppers for stuffing by removing stems, membrane & slicing in half lengthwise. Blend together the rice, turkey, egg, 1/2 cup salsa, herbs and spices. Evenly divide meat mixture into six portions & stuff pepper halves. Place in a baking dish sprayed with non-stick cooking spray. Add 2 tablespoons water to bottom of baking dish. Bake covered for 45 minutes. Uncover and top each pepper with 1 1/2 teaspoons fresh salsa. Bake uncovered for 15 additional minutes.

Analysis

Calories 215
protein 17 g
fat 6.5 g
carbohydrates 12.4 g
sodium 168 mg
potassium 434 mg
phosphorus 174 mg

Attribution:
This recipe was submitted by Nancy Wise