Turkey-stuffed peppers

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TURKEY-STUFFED PEPPERS
  Categories: Turkey, Low-cal, Lo/no-fat
       Yield: 6 servings
  
            -JUDI M. PHELPS
       6 md Green bell peppers
       1 lb Ground turkey
       1 c  Cooked rice
       2 tb Onion; minced
       1 tb Worcestershire sauce
       1    Clove garlic; minced
     1/4 ts Pepper
       1 c  Low-sodium tomato sauce;
            -8 oz.
     1/2 c  ;water
       1 oz Skim mozzarella cheese;
            -shredded
  
   Cut off tops of green peppers; remove seeds and membrane.  Mix turkey with
   rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato
   sauce with turkey mixture, then spoon mixture into peppers; cover.
   
   Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn
   every 5 minutes.  Add water and remaining tomato sauce.
   
   Sprinkle cheese over each pepper.  Recover and return to microwave. Cook 1
   to 2 minutes until cheese melts.
   
   To freeze:  Place in microwave-safe container; label and freeze for up to 2
   months.  To serve:  Thaw.  Cover with microwave-safe plastic wrap, and cook
   on high 3 to 5 minutes.  Makes 6 servings.
   
   Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol
   30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.
   
   Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001
   Low-Fat Recipes, Surrey Books. Edited by Sue Spitler.
   
   Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
   juphelps@delphi.com, or jphelps@best.com
  
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