This well-seasoned entree is so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. Thanks to Judy Hand-Truitt from Birmingham, Alabama for sharing the recipe.
- 5 medium green peppers
- 1 large onion, chopped
- 2 teaspoons olive oil
- 1-1/4 pounds extra-lean ground turkey
- 2 teaspoons ground cumin
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (7 ounces) shredded cheddar-flavored soy cheese
- 2 medium tomatoes, finely chopped
- 1-1/2 cups soft bread crumbs
- 1/4 teaspoon paprika
- Cut peppers in half lengthwise and discard seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside.
- In a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
- Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with paprika.
- Bake, uncovered, at 325° for 20-25 minutes or until heated through and peppers are tender. Yield: 5 servings.
Originally published as Turkey-Stuffed Bell Peppers in Healthy Cooking June/July 2008, p56
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