Lighter Stuffed Peppers

Name: Lighter Stuffed Peppers
Ingredients: 1 (10 3/4 ounce) can tomatoes, condensed soup, reduced-fat, divided; 14 cup water; 8 ounces turkey, ground, extra-lean; 1 cup rice, cooked; 34 cup corn, frozen, thawed; 14 cup celery, sliced; 14 cup bell pepper, red, chopped; 1 teaspoon italian seasoning; 12 teaspoon hot pepper sauce; 2 bell peppers, red, green, yellow, cut in half lengthwise, seeds removed

10 ingredients

8 steps

Ingredients

1 (10 3/4 ounce) can tomatoes, condensed soup, reduced-fat, divided
14 cup water
8 ounces turkey, ground, extra-lean
1 cup rice, cooked
34 cup corn, frozen, thawed
14 cup celery, sliced
14 cup bell pepper, red, chopped
1 teaspoon italian seasoning
12 teaspoon hot pepper sauce
2 bell peppers, red, green, yellow, cut in half lengthwise, seeds removed

Directions

1

Blend 1/4 c soup and water in small bowl.
2

Pour into 8x8-inch baking dish; set aside.
3

Brown turkey in large skillet over medium-high heat; drain well.
4

Combine remaining soup with cooked turkey, corn, celery, chopped pepper, Italian seasoning and hot pepper sauce in large bowl; mix well.
5

Fill pepper halves equally with turkey mixture.
6

Place stuffed peppers on top of soup mixture in baking dish.
7

Cover and bvake at 350 degrees 35 to 40 minutes.
8

Place peppers on serving dish and spoon remaining sauce from baking dish over peppers.