Stuffed Peppers: Stuffed Peppers with Turkey and Vegetables

4 green bell peppers, tops removed, seeded1 pound ground turkey2 tablespoons olive oil1/2 onion, chopped1 cup sliced mushrooms1 zucchini, chopped1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped1 cup fresh spinach1 (14.5 ounce) can diced tomatoes, drained1 tablespoon tomato pasteItalian seasoning to tastegarlic powder to tastesalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat. In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture. Return peppers to the oven, and continue cooking 15 minutes. Amount Per Serving  Calories: 306 | Total Fat: 17.9g | Cholesterol: 84mg Powered by ESHA Nutrient Database

Stuffed Peppers with Turkey and Vegetables

Servings Per Recipe: 4  Calories: 306

Total Fat: 17.9gCholesterol: 84mgSodium: 554mgTotal Carbs: 10.2g    Dietary Fiber: 3.2gProtein: 25.4g

Stuffed Peppers: Tofu and Rice Stuffed Peppers | Submitted By: N1COLE

1 cup uncooked brown rice2 cups water2 tablespoons olive oil1 clove garlic, minced1 (12 ounce) package extra-firm tofu, drained and diced1 3/4 cups marinara sauce, dividedsalt to tasteground black pepper to taste2 red bell peppers, halved and seeded2 orange bell peppers, halved and seeded2 cups shredded mozzarella cheese8 slices tomatoPlace rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown. Preheat oven to 350 degrees F (175 degrees C). Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person. Amount Per Serving  Calories: 554 | Total Fat: 25g | Cholesterol: 38mg

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Passover: Gorgonzola and Olive Stuffed Grape Leaves | Submitted By: LINDA

3/4 cup chopped green olives3/4 cup chopped kalamata olives1/2 cup crumbled Gorgonzola cheese3/4 cup chopped macadamia nuts5 tablespoons chopped fresh basil leaves4 roma (plum) tomatoes, seeded and chopped1 red bell pepper, chopped3 1/2 tablespoons chopped fresh garlic2 tablespoons brown sugarsalt to tasteground black pepper to taste1 (8 ounce) jar grape leaves packed in brineIn a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper. Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving. Amount Per Serving  Calories: 77 | Total Fat: 6g | Cholesterol: 4mg

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