This one started because I had an extra yellow pepper left over from Thanksgiving. And I thought I didn’t like stuffed peppers!
- 1 lb lean ground turkey
- 1/2 onion, diced
- 1 1/2 cups yellow squash, diced
- 1 1/2 cups zuchinni, diced
- 1 cup mushrooms, sliced (I re-hydrated some dried shiitake)
- 1 can chopped tomatoes, drained
- 1 packet Frontera Key Lime Cilantro Skillet Sauce
- 1 packet Uncle Ben’s Brown and Wild Rice (or one cup)
- 8 sweet or bell peppers
Preheat oven to 350 F.
Sauté the onions in a little olive oil for 3-4 mint
es, then add the turkey and brown.
Add the all the veggies but the peppers and the skillet sauce and simmer for 5 minutes. You can go for another type of sauce but the Frontera skillet sauces are HUGE on flavor and low on WW points.
Pour into a bowl with the rice. You can make up your own rice but this was much easier! Mix well.
Cut the tops off the pepper and remove the core. Place the peppers in a baking dish and fill each the veggie/turkey filling and replace the top. Cover in foil and bake for 20 minutes. Remove foil and bake for 10 more minutes.
These were delicious and only 1 WW Freestyle point per pepper!
The Hubby Chef 