From Light & Tasty Magazine

"This recipe is one of my family's favorites," remarks Judy Charbonneau of Bethlehem, Connecticut. "With its mix of healthy grains, this variation on stuffed peppers is high in fiber, low in fat—delicious!"


INGREDIENTS



* 4 large sweet red or green pepper
* 1 pound lean ground turkey
* 3 green onions, sliced
* 2 garlic cloves, minced
* 1 jar (26 ounces) meatless spaghetti sauce, divided
* 1/2 cup frozen corn, thawed
* 1/2 cup dried currants
* 1/2 cup white wine or chicken broth
* 1/4 cup cooked medium pearl barley
* 1/4 cup cooked bulgur*
* 1/4 cup cooked lentils
* 2 tablespoons brown sugar
* 1/4 to 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup shredded Parmesan cheese


SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 30 min.
TOTAL 55 min.


DIRECTIONS




Cut peppers in half lengthwise; remove stems and seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Rinse in cold water and drain; set aside.
    In a saucepan, cook turkey, onions and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups spaghetti sauce, corn, currants, wine or broth, barley, bulgur, lentils, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Spoon a heaping 1/2 cupful into each pepper cup.
    Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top each pepper with remaining spaghetti sauce; sprinkle with Parmesan cheese. Cover and bake at 375° for 30-35 minutes or until peppers are tender and filling is heated through. Yield: 8 servings. Editor's Note: Look for bulgur in the cereal, rice or organic food aisle of your grocery store.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 stuffed pepper half) equals 282 calories, 8 g fat (2 g saturated fat), 51 mg cholesterol, 649 mg sodium, 37 g carbohydrate, 6 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.