Serves: 2
Total Calories: 361

1/2 pound ground turkey or beef
1/2 cup onion chopped
1 (8-ounce) can tomato sauce
3/4 cup corn freshly cut or 1 can (8 3/4 oz.) whole kernel
2 tablespoons water
1/2 teaspoon cumin ground
1/2 teaspoon oregano dried leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup instant rice
1/2 cup Cheddar cheese shredded (2 oz.)
2 green bell peppers medium
Sliced jalapeño peppers (optional)

Crumble turkey into a glass pie plate. Add onion. Cover with wax paper. Microwave at 100% power (700 watts) 2 minutes stir. Rotate one-half turn. Microwave at 100% power 2 minutes longer or until turkey is no longer pink and onion is almost tender.

In a medium microwavable bowl, stir tomato sauce, corn, water, cumin, oregano, salt, and pepper. Cover with plastic wrap, turning one corner back. Microwave at 100% power 2 minutes. Stir in rice and 1/4 cup of the cheese cover. Let stand 5 minutes.

Meanwhile, cut peppers in half lengthwise remove seeds and white membrane. Mound filling into each pepper half. Place in a 9-inch pie plate. Cover with plastic wrap, turning one corner back. Microwave at 100% power 6 to 8 minutes until peppers are almost tender, rotating one-half turn after 4 minutes. Let stand, covered, 4 minutes. Top with remaining cheese. Let stand, uncovered, until cheese begins to melt. Top with jalapeño peppers if desired.


Serve with steamed summer squash and whole wheat or sourdough rolls.

Nutritional Facts:

Serves: 2
Total Calories: 361
Calories from Fat: 88

More Recipes from the Simple Dishes/Summer Days Cookbook:
Chicken and Raspberries
Deluxe Turkey Burgers
Fruited Pork Chops
Grilled Fish with Herb Butter
Lazy Grilled Chicken
Lemonade Chicken
Mexican Stuffed Peppers
Mustard-Glazed Mixed Grill
Neapolitan Seafood and Pasta
Oriental Fish Fillets
Pan-Fried Catfish
Rosemary Chicken Breasts
Saucy Chili Beef
Seattle Salmon Steaks
Trout Wrapped in Bacon
Turkey Kabobs with Peanut Dipping Sauce