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Tex-Mex Stuffed Peppers




Source of Recipe


Joanna M. Lund






Recipe Introduction


I wonder who first decided to hollow out some gorgeous green peppers and fill them with a mix of meat and rice. Some thrifty, clever housewhife and mom, I bet! The classic version is plenty good, but I decided that I could make good even more irresistible with the addition of some corn, onion, and spices. Now I've got a dish sure to be a hit, even "deep in the heart" of Texas!

Serves 4





List of Ingredients



• 4 (medium-sized) green bell peppers
  
• 8 ounces extra-lean ground turkey or beef
  
• 1/3 cup uncooked instant rice
  
• 1/2 cup frozen whole-kernel corn, thawed
  
• 1/2 cup finely chopped onion
  
• 1 cup (one 8-ounce can) Hunt's Tomato Sauce
  
• 2 teaspoons pourable Splenda
  
• 1/2 teaspoon chili seasoning
  
• 2 tablespoons water
  






Instructions



1. Spray a slow cooker container with butter-flavored cooking spray. Cut a thin slice from stem end of each green pepper. Remove seeds and membrane. Rinse peppers. In a large bowl, combine meat, uncooked rice, corn, onion, tomato sauce, Splenda, and chili seasoning. Evenly stuff about 1/2 cup rice mixture into each pepper. Pour water into prepared container. Arrange stuffed peppers in container. Cover and cook on LOW for 6 to 8 hours.
   






Final Comments


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

HE: 1 1/2 Protein * 2 1/4 Vegetable * 1/2 Bread * 1 Optional Calorie
*************************************************************
179 Calories * 3 gm Fat * 14 gm Protein * 24 gm Carbohydrate *
382 mg Sodium * 26 mg Calcium * 4 gm Fiber
*************************************************************
DIABETIC EXCHANGES: 1 1/2 Meat * 2 Vegetable * 1 Starch