Stuffed Red Peppers with Ground Turkey (meatless)
Portion Size: 1 pepper
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds meatless turkey or beef crumbles | |
| 8 medium red bell peppers | Wash, , remove stem and seeds, leave whole to stuff |
| 1/2 cup chopped onion | Wash, peel and chop |
| 1 cup whole kernel corn | Use frozen and low salt canned |
| 2 cans low sodium tomato sauce | |
| 1 cup cooked rice | May use brown rice |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large kettle over medium high heat, blanch peppers in boiling salted water for 3 to 5 minutes. | |
| 2 | Drain and rinse in cold water; set aside. | |
| 3 | In a skillet over medium heat crumbles and onion; drain. | |
| 4 | Add onion, corn, salt, pepper and rice. Mix well. | |
| 5 | Loosely stuff into peppers. | |
| 6 | Place in a baking pan. Pour tomato sauce over peppers. | |
| 7 | Bake, uncovered, at 350 degrees for 30 to 35 minutes or until peppers are done and filling is hot. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
