Over 15g of Protein
Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray. In 6-quart Dutch oven, bring 4 quarts water to a boil.
Spread 1 1/2 cups of the rice in baking dish; pour broth over rice. Set aside.
Cut tops from peppers. Remove seeds and white ribs. Remove stems from tops and chop tops of peppers. Add whole peppers to boiling water; cover and cook 5 minutes. Drain well.
Meanwhile, in medium bowl, mix beans and sauce, turkey, cheese, tomato, chopped pepper tops and remaining 1/2 cup rice. Spoon bean mixture into peppers. Place in baking dish over rice. Cover tightly with foil.
Bake 35 to 45 minutes or until rice and peppers are tender.
Serving Size: about 11oz each
Nutritional Information Per Serving:
Calories 320, Total Fat 8g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 25mg, Sodium 700mg, Carb 48g, Fiber 5g, Total Sugar 5g, Protein 15g, Vitamin D 170%, Calcium 20%, Iron 20%, Potassium 0%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.