If you’re looking for pure comfort-food nostalgia, you’ll enjoy these meatloaf stuffed peppers. Serve with veggies on the side.
Turkey Meatloaf Stuffed Peppers
3 large bell peppers (red, green or yellow)
1 pound ground turkey (93.7% lean)
1 egg, lightly beaten
1/4 cup very finely minced sweet onion
2 teaspoons Worcestershire sauce
1/4 cup natural catsup (no corn syrup)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Panko crumbs or other bread crumbs
Additional catsup and 2% cheese, shredded (optional)
Preheat oven to 350 degrees F.
Wash peppers and remove the core and tops from the peppers. Save tops. Mix together ground turkey, egg, onion, Worcestershire sauce, catsup, garlic powder, salt, black pepper and bread crumbs. Mix well until fully combined. Stuff peppers with turkey mixture. Set top lightly on top of filling as shown. Bake at 350 degrees F for 55 minutes. If desired, remove from the oven the last 5 minutes of cooking and top each with a small amount of shredded 2% cheese or a teaspoon of catsup, placed on top of filling. Return to oven for the remaining 5 minutes. Serve warm.
Per serving: (One half pepper equals one serving and does not include added catsup or cheese.) 186 Calories; 7g Fat (47.2% calories from fat); 2g Saturated Fat; 3g Protein; 14g Carbohydrate; 17g Dietary Fiber; 89mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Recipe is low fat, low calorie and diabetic friendly. NOTE: If you are cooking gluten free, you can substitute grated Parmesan for the bread crumbs. Recipe courtesy of LowFatLifestyle.com. Visit them on the web and get more free recipes and healthy-cooking tips at LowFatLifestyle.com.