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Chili Stuffed Peppers

Stuffed Peppers are making a come back and make for a tasty healthy appetizer. Let's face it, they are appealing to your eye as well as to your palate.

Try stuffing them this weekend for your football playoffs watch party with a low-fat turkey chili.


4 medium bell peppers

1/2 Lbs ground turkey, cooked & drained

1 Cup cooked rice

1/4 Cup chopped onion

1 Teaspoon ground cumin

1/4 Teaspoon salt

1/4 Teaspoon pepper

2 whole eggs

2 cloves of garlic, finely chopped

1 can (4 oz.) chopped green chilies

1 jar (2 oz.) diced pimentos, drained

1/2 Cup (2 oz) shredded Monterey Jack cheese


Heat oven to 350 degrees. Spray rectangular baking dish with Pam or with nonstick cooking spray. While the oven preheats, hollow and clean out your peppers. Remove seeds and membranes; rinse well.

Mix together all the other ingredients except the cheese.

Loosely stuff each pepper with your mixture, then arrange stuffed peppers in baking dish.

Cover and bake about 30-40 minutes or until rice mixture is hot.

Sprinkle with cheese and bake uncovered about 5 minutes longer or until cheese is melted.


Yields 4 servings

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