Mexican

Stuffed Bell Peppers - Low Sodium is for Dinner.

Stuffed Bell Peppers - Low Sodium takes 20 minutes to prepare.

Stuffed Bell Peppers - Low Sodium takes 30 minutes to cook.

Stuffed Bell Peppers - Low Sodium makes 6 servings.

The ingredients for Stuffed Bell Peppers - Low Sodium are:

3 Bell Peppers, halved - multi-colored for appearance.
1/2 lb. Ground Turkey.
2 tblsp. Olive Oil. Separated
1/2 sweet yellow onion, chopped fine
4-6 gloves garlic, chopped fine.
1 tsp. Chili Powder.
1/2 tsp. Ground Cumin.
1/2 tsp. Minced Garlic.
1/4 tsp. Oregano leaves.
1/2 cup cooked rice. I used instant.
1/2 cup fresh salsa. (I used Emerald Valley Organic Medium Salsa, which was a little more spicy than I liked).
1 cup cheddar cheese.

Here is how you make Stuffed Bell Peppers - Low Sodium:

Halve the peppers and remove the ribs and seeds.Place peppers in baking dish or cake pan.Drizzle 1/2 Olive Oil over Peppers.Cover with foil and bake @ 350 deg. for 20 min. till tender.Meanwhile, add the remaining oil to skillet and cook onions, garlic, and spices over medium heat till tender. Add ground turkey and mash while continuing to cook till brown.Add cooked rice and salsa, mix well. Stuff Peppers in baking dish, cover with foil and return to oven. Bake 20 min. till heated through. Sprinkle grated cheese over top and return to oven for 5 - 7 minutes till melted.Remove from oven and serve.Serving Size: Makes 6 Stuffed Bell Pepper Halves.Number of Servings: 6Recipe submitted by SparkPeople user JCREITZ.

The nutritional information for Stuffed Bell Peppers - Low Sodium is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.9

• Total Fat: 13.2 g
• Cholesterol: 46.7 mg
• Sodium: 336.2 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 1.8 g
• Protein: 13.4 g

Stuffed Bell Peppers - Low Sodium is Mexican cuisine.