disneygoof
DIS Veteran
- Joined
- Mar 29, 2004
Stuffed Green Peppers
Serves 6, 7 points each
3 large green peppers
1 1.25 pound package ground turkey, 7% fat content
1 small onion, chopped
1 28 ounce can ground peeled tomatoes
1 box Near East Wild Mushroom and Herb Couscous
½ teaspoon dried basil
¼ teaspoon pepper
2 slices American Cheese
· Prepare couscous as directed on box.
· Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for three minutes. Sprinkle insides with salt. Invert on paper towels to drain well. Place in two Pyrex baking dishes.
· In a skillet, cook meat and onion until meat is brown and onion is tender. Drain fat. Stir in tomatoes, cooked couscous, basil, and pepper. Bring to boiling; reduce heat, cover, and simmer for 15 minutes. Stir in cheese. Fill peppers with meat mixture.
· Bake in a 375 degree oven about 15 minutes or until heated through.
Serves 6, 7 points each
3 large green peppers
1 1.25 pound package ground turkey, 7% fat content
1 small onion, chopped
1 28 ounce can ground peeled tomatoes
1 box Near East Wild Mushroom and Herb Couscous
½ teaspoon dried basil
¼ teaspoon pepper
2 slices American Cheese
· Prepare couscous as directed on box.
· Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for three minutes. Sprinkle insides with salt. Invert on paper towels to drain well. Place in two Pyrex baking dishes.
· In a skillet, cook meat and onion until meat is brown and onion is tender. Drain fat. Stir in tomatoes, cooked couscous, basil, and pepper. Bring to boiling; reduce heat, cover, and simmer for 15 minutes. Stir in cheese. Fill peppers with meat mixture.
· Bake in a 375 degree oven about 15 minutes or until heated through.
