stuffed sweet peppers

Makes: 6 servings. Prep: 10 minutes. Thaw: 2 days in the refrigerator. bake: at 375 degrees for 55 to 60 minutes.
Makes 6
Prep 10 m
Bake 55 - 60 m
Prep Thaw: 2 days in the refrigerator prior to baking

Ingredients

Peppers:

Sauce:

Directions

To Assemble and Freeze:

  1. 1 of 4 Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. In a large bowl, combine turkey, bread crumbs, egg substitute, diced onion, sage, thyme, salt and black pepper.
  2. 2 of 4 Fill each pepper half with an equal amount of the turkey mixture. Place in prepared baking dish.
  3. 3 of 4 In a large bowl, combine marinara sauce, tomatoes, garlic and Italian seasoning. Pour over peppers.
  4. 4 of 4 Wrap tightly, label and freeze for up to 1 month.

To Cook:

  1. 1 of 4 Thaw in refrigerator for 2 days.
  2. 2 of 4 Heat oven to 375 degrees . Bake at 375 degrees for 55 to 60 minutes or until sauce is bubbling, peppers are tender and filling registers 155 degrees on an instant-read thermometer. Cover with foil; let sit 10 minutes.
  3. 3 of 4 Serve warm with boiled new potatoes and spinach salad.
  4. 4 of 4 Makes 6 servings.

Per Serving:

  1. 1 of 3 373 calories; 15 g fat (3 g sat.);
  2. 2 of 3 27 g protein; 32 g carbohydrate; 5 g fiber;
  3. 3 of 3 955 mg sodium; 75 mg cholesterol.
Nutrition Information for stuffed sweet peppers
Servings Per Recipe: 6
Per Serving: