Taco Stuffed Pepper Cups
- 2 medium green peppers
- ½ pound lean ground turkey
- 2 tbsp chopped onions
- 1 can (16 ounce) kidney beans, rinsed and drained
- 1 can (8 ounces) tomato sauce
- 3 tbsp taco seasoning
- ¼ cup fat free sour cream
- ¼ cup shredded reduced fat cheddar cheese
- ¼ cup chopped tomato
Cut tops off peppers and remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water, set aside.
In a large skillet, cook the turkey and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce and taco seasoning; bring to a boil Reduce the heat; simmer, uncovered, for 5-6 minutes or until heated through.
Spoon into peppers. Place in a ungreased 8 inch square baking dish. Bake, uncovered, at 350 for 10-12 minutes or until peppers are tender. Top with th4e sour cream, cheese and tomatoes.
Recipe can be doubled.
261 calories, 6 grams of fat, 7 grams of fiber=5 points per serving
Diabetic exchanges 2 lean meat, 2 vegetable, 1 fat, 1 ½ starch