Stuffed Peppers à la Phoenix

Serves: 4
Total Calories: 169


3/4 pound ground turkey breast
1/4 cup chopped scallion
1 tablespoon chopped cilantro
freshly ground black pepper to taste
1 cup shredded part-skim mozzarella cheese
4 Anaheim or Poblano peppers, seeded and halved
1 tablespoon chopped parsley


Cook turkey, scallions, cilantro, and pepper over medium heat until the turkey is no longer pink. Stir in half of the cheese. Spoon mix into the pepper halves. Arrange the peppers in a casserole dish lightly coated with vegetable spray. Bake at 350° for 15 minutes. Sprinkle remaining cheese and parsley over the peppers and bake until cheese is melted, about 10 minutes.

Variation: Two medium bell peppers may be substituted for the Anaheim or Poblano peppers.

Nutritional Facts:

Serves: 4
Total Calories: 169
Calories from Fat: 106

This Stuffed Peppers à la Phoenix recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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