Here is a tasty recipe for these cooler Autumn nights. On page 82 of the Thin & Healthy Forever Cookbook, you will find Mexican Stuffed Green Peppers. This hot and delicious meal is great with a salad and some fresh fruit. If you want, it makes a great stuffer for pitas at lunch too! Ask your coach for the 2 Tomato supplements with your order today!
The Tomato Soup supplement works in many recipes! Add dry to some crushed tomatoes and oregano to make a pizza sauce. You could add it to some FF Sour cream with basil for an amazing veggie dip this holidays! Don't forget that it is great just as a soup with your sandwich at lunch too!
Mexican Stuffed Green Peppers
4 large green peppers
1/2 cup onion, chopped
1 can (16 ounces) no-salt tomatoes
3 tablespoons Mexican chili powder
1/2 teaspoon Mrs. Dash extra spicy
1 pound ground turkey breast
1/2 cup Minute rice, uncooked
1/2 cup water
1 teaspoon light salt
2 T&H tomato soup supplements, dry
Cut tops from green peppers, discard seeds. Cut enough off the tops of the green peppers and chop to have ¼ cup. Set chopped portion aside. Cook the whole green pepper uncovered in boiling water for 5 minutes; take out of water and invert to drain well. Sprinkle with insides of peppers lightly with salt.
In a skillet sprayed with a nonstick cooking spray, place the turkey, onions, chopped green peppers, and tomato soup, mix and cook until turkey is browned and vegetables are tender. Drain off any excess water. Add undrained tomatoes; uncooked rice, salt, Mrs. Dash and chili powder. Bring to a boil; reduce heat, cover and simmer 15-20 minutes or until the rice is tender. Stuff whole peppers with meat mixture. Place in a 10x13" baking dish. Bake uncovered in a 350 degree oven for 30-35 minutes.
Serves: 4 Fat grams: 11.3
Phase: Any Protein: 31.7
You may substitute tomato soup in place of T&H supplement, although best results are achieved using supplements.
