Recipe: Peppers Stuffed with Turkey and Wild Rice (using ground turkey)

PEPPERS STUFFED WITH TURKEY AND WILD RICE

"This recipe uses the versatile bell pepper to hold together a delicious mixture of turkey, onions, mushrooms, peppers, tomato, spinach and wild rice. These stuffed peppers make a great one-pot meal, but you may also want to add a side dish of applesauce topped with shake of powdered cinnamon. Either way, it is a wonderful dish - classic, simple, satisfying and healthy. You even can make extra peppers, then refrigerate, and thoroughly reheat in the oven for another meal."

1 Tbsp. olive oil
1/2 medium onion, chopped
1 cup coarsely chopped mushrooms, any kind
1 lb. ground turkey
2 cups of baby spinach leaves, chopped
1 cup diced tomatoes
2 cloves garlic, minced or 1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
Salt and pepper to taste
3/4 cup chopped carrots, steamed and cut into 1/2-inch chunks
1 1/2 cups cooked wild rice
4 large green or red bell peppers (or any combination), tops removed* and seeded
1/4 cup water

Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms until onions are translucent.

Add turkey, spinach, tomatoes garlic and seasonings and cook until turkey is cooked through, about 5-6 minutes.

Place turkey mixture in large mixing bowl and add carrots and wild rice. Combine well. Using spoon, lightly pack mixture into peppers.

Place peppers in 9-inch square oven dish, add 1/4 cup water to bottom of pan and bake about 45-50 minutes or until peppers are just tender. Serve.

*Save tops of peppers to cover the stuffing during baking for a moister filling.

Makes 4 servings.

Per serving: 329 calories, 14 g total fat (3 g saturated fat), 28 g carbohydrate, 26 g protein, 6 g dietary fiber, 146 mg sodium.

Adapted from source: The American Institute for Cancer Research (AICR)