ZESTY STUFFED BELL PEPPERS

2 Cups Rice, cooked 6 Each Bell Peppers, Red or Green 1 Pound Turkey, ground 1/2 Cup Hot Sauce

1 Cup Tomato, diced 1 Can Green Chilies, diced 1/2 Cup Monterey Jack Cheese, shredded

Cook the rice, until done. Preheat oven to 400°. Remove the tips and seeds from bell peppers. Blanch for 5 minutes in boiling water. Cook the turkey until done, drain off fat and rinse with water. Add back to pan and add the remaining ingredients, including the rice. Stir to combine. Stuff the peppers with the mixture. Place in a pan and bake for 15 minutes.

SERVINGS 6; CALORIES 386; FAT 8 g; PROTEIN 20.1 g; CARBS 56.5 g; FIBER 2.8 g; CHOL 49 mg; IRON 4.2 mg; SODIUM 594 mg; CALC 107 mg SERVING SIZE= 1 Pepper, 1/2 Cup Meat Mixture

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Updated 12/7/99