Name: Rich Red Peppers
Prep time: 30 min
Yield: 6 Servings
Ingredients: red peppers: 6 medium; basmati rice: 1/3 cup dry; water: 2/3 cup; olive oil: 1 tablespoon; turkey: 1 lb ground; garlic: 2 cloves; green onion: 1/2 cup; cumin: 1 teaspoon; coriander: 1 teaspoon; chili powder: 1 teaspoon; black pepper: 1 teaspoon ground; corn: 1 cup frozen; zucchini: 1 cup diced; cilantro: 1/2 cup

Ingredients

Adjust Servings:

	6 medium red peppers

	1/3 cup dry basmati rice
	2/3 cup water

	1 tablespoon olive oil
	1 lb ground turkey
	2 cloves garlic chopped
	1/2 cup green onion chopped
	1 teaspoon cumin
	1 teaspoon coriander
	1 teaspoon chili powder
	1 teaspoon ground black pepper

	1 cup frozen corn
	1 cup diced zucchini
	1/2 cup cilantro chopped

Nutrient Analysis
PER SERVING: 1/6 of recipe RENAL EXCHANGE: 2 Protein + 1 Starch + 2 Vegetable
Calories	245Kcal
Protein	18g
Carbohydrates	24g
Fibre	3.2g
Total Fat	9g
Saturated Fat	2g
Cholesterol	66mg
Sodium	69mg
Potassium	641mg
Phosphorus	243mg

SUGGESTION:
Leftover stuffed peppers can be frozen or reheated the next day. Serve with additional rice.

Rich Red Peppers:
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Ingredients

6 medium red peppers
1/3 cup dry basmati rice
2/3 cup water
1 tablespoon olive oil
1 lb ground turkey
2 cloves garlic chopped
1/2 cup green onion chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon ground black pepper
1 cup frozen corn
1 cup diced zucchini
1/2 cup cilantro chopped

Preparation

1 Done	Preheat oven to 350°F (conventional oven). You can skip this step if using the microwave oven.
2 Done	In a small sauce pan, bring water to a boil and cook the rice according to package instructions.
3 Done	In a large frying pan, sauté the ground turkey, garlic, and onions. Add the four spices and continue to sauté until the meat has browned.
4 Done	Add corn and zucchini and sauté until vegetables are soft. Stir in the cooked rice (1 cup) and cilantro.
5 Done	Cut the tops off, hollow out the peppers and discard the seeds and ribs. Trim the bottoms if necessary so that the peppers can stand upright in a roasting pan or dish. Stuff peppers with turkey and rice filling. Cover the peppers with their tops.
6 Done	Using the Oven: Add 1/3 cup of water to bottom of the roasting pan and cover with aluminum foil. Bake for 1 1/2 hours or until the peppers are soft and juices are well developed in the pan. Using the Microwave: Add 1 cup of water to bottom of dish and cover with plastic foil. Cook on HIGH for 30 minutes or until peppers begin to soften on the outside.
7 Done