Peppers stuffed with Turkey, Cheese and Rice

Ingredients :

• 2 medium red, yellow or green peppers 

• 250 g (1/2 lb.) ground turkey

• 1 green onion, thinly sliced 

• 1 tsp (5 mL) sun-dried tomatoes, rinsed and chopped

• 1/4 cup (60 mL) grated mozzarella or Asiago cheese 

• Zest of 1/2 lemon

• 3 basil leaves, thinly sliced 

• 1 cup (250 mL) cooked brown rice

• Pinch each salt and pepper

Directions :

• Preheat oven to 350°F. Cut peppers in half lengthwise; seed and set aside. In a medium bowl, stir together ground turkey, green onion, sundried tomatoes, cheese, lemon zest, basil, brown rice, salt and pepper. Divide meat mixture evenly among pepper halves, loosely stuffing them. Bake in a large, lightly oiled casserole dish for 40 minutes, until peppers are soft and filling is cooked through. Serve with a side salad, if desired.

Nutritional information :
Serves two to four. Per pepper half: 200 calories, 15 g protein, 8 g fat (3 g saturated fat), 18 g carbohydrates, 3 g fibre, 54 mg cholesterol, 194 mg sodium.

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