Chili-Stuffed Peppers
6 medium green peppers
1lb ground turkey breast
1/2 cup chopped onion
1 can (15oz) chili beans, undrained
1 can (10oz) diced tomatoes w/ green chilies, undrained
1 tsp chili powder
1/2 tsp salt, optional
1/4 tsp pepper
1/4 tsp cayenne pepper
3/4 cup shredded soy cheddar cheese
Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. In a large skillet, cook turkey breast and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder, salt (if desired), pepper and cayenne pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350 for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 6 servings
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Chili-Stuffed Peppers
