Hearty Stuffed Peppers

PREP 20 MIN BAKE 55 MIN SERVES 4

1/2 lb ground skinless turkey
1 cup cooked brown rice
1 medium red onion, finely chopped
1/4 cup frozen peas
1/3 cup crumbled fat-free feta cheese
2 Tbsp tomato paste
3 garlic cloves, minced
2 tsp minced fresh thyme or 1/2 tsp dried
4 any-colour bell peppers, tops cut off
1/2 cup tomato puree


1. To make filling, combine (uncooked) turkey, rice, onion, peas, feta, tomato paste, garlic and thyme in large bowl.

2. Spoon filling evenly into bell peppers.
Preheat over to 350'F.
Transfer peppers to 9-inch square baking dish.
Pour tomato puree over peppers; add enough water so that liquid comes one fourth up sides of peppers.
Cover with foil and bake, basting occasionally with juices, 35 minutes.
Uncover and bake until peppers are tender and until instant-read thermometer inserted into filling registers 165'F, 20-25 minutes.

** Turkey will cook during bake time specified above. **

3. Let stuffed peppers stand 5 minutes before serving.

PER SERVING (1 STUFFED PEPPER WITH ABOUT 1/4 CUP SAUCE):  CAL, 6 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 37 MG CHOL, 385 MG SOD, 27 G CARB, 4 G FIB, 17 G PROT, 79 MG CALC.
PointsPlus Value: 6


Filling Extra: Instead of using only peas in the stuffing, up the veggies by substituting 1/2 cup frozen peas and carrots in step 1.


This one turned out to be a 50/50 hit in the house. 
It'll probably get done again, but we might change things up a little in it.
For example - instead of the tomato puree, we had add tomato pasta sauce.
There might have been too much added in our version (tonight) --> comment from my 14 yrs son.
Also my spouse mentioned that he could taste the feta cheese, so this might get opted-out next time, since feta is an acquired taste, and I personally prefer it in my Greek salads!