Try these scrumptious turkey stuffed sweet peppers that uses soy cheese to make it lactose intolerant friendly.
Cut peppers in half lengthwise and discard seeds. In a large kettle, cook peppers in boiling water for 3 to 5 minutes. Drain and rinse in cold water; set aside.
In a large skillet, saute onion in oil until tender. Add turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
Transfer to a large bowl; stir in the soy cheese, tomatoes and bread crumbs. Spoon into pepper halves. Place in a 15-inch x 10-inch x 1-inch baking pan coated with non-stick cooking spray. Sprinkle with paprika.
Bake, uncovered, at 325 degrees for 20 to 25 minutes or until heated through and peppers are tender.
Note: Some breads or bread crumbs are made with milk. To ensure this recipe is lactose free, read the label or ask your baker.
Recipe makes 5 servings.
Serving size: 2 filled pepper halves
Calories: 323; Total Fat: 10g; Saturated Fat: trace; Cholesterol: 45mg; Sodium: 771mg; Carbohydrates: 20g; Protein: 40g; Fiber: 4g
Diabetic exchanges: 5 very lean meat, 2 vegetable, 1 starch, 1/2 fat
Did You Know?
August 31 is National Trail Mix Day.
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