Multigrain Stuffed Pepper Cups

Multigrain Stuffed Pepper Cups
Multigrain Stuffed Pepper Cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    large sweet red or green peppers

  • 1

    pound lean ground turkey

  • 3

    green onions, sliced

  • 2

    garlic cloves, minced

  • 1

    jar (26 ounces) meatless spaghetti sauce, divided

  • 1/2

    cup frozen corn, thawed

  • 1/2

    cup dried currants

  • 1/2

    cup white wine or chicken broth

  • 1/4

    cup cooked medium pearl barley

  • 1/4

    cup cooked bulgur

  • 1/4

    cup cooked lentils

  • 2

    tablespoons brown sugar

  • 1/4 to 1/2

    teaspoon crushed red pepper flakes

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1/4

    cup shredded Parmesan cheese

Directions

* Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Rinse in cold water and drain; set aside. * In a large saucepan, cook the turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups spaghetti sauce, corn, currants, wine or broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup. * Place in a 13-in. x 9-in. baking dish coated with cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese. * Cover and bake at 375° for 30-35 minutes or until peppers are tender and filling is heated through. Yield: 8 servings. Nutritional Analysis: One serving (1 stuffed pepper half) equals 282 calories, 8 g fat (2 g saturated fat), 51 mg cholesterol, 649 mg sodium, 37 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

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