LIFESTYLES by Ronda Gates

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Mexican Stuffed Peppers

This recipe will yield 4 servings of approx. 7-1/2 oz each.
Each serving contains approx. 361 calories.
1 Tbl.reduced-calorie margarine
1/4 cupchopped green onion
3/4 lbground turkey
2 Tbl.chopped fresh cilantro or parsley
1/4 tsp.salt
1/8 tsp.pepper
4 ozshredded part skim mozzarella cheese
4fresh Anaheim peppers
1 tsp.oil
Coat 2-quart casserole with non stick cooking spray. Melt margarine in medium skillet over medium-high heat. Stir in green onion, ground turkey, 1 tablespoon of the cilantro or parsley, salt and pepper. Cook 3 to 5 minutes until turkey is no longer pink, stirring occasionally. Stir in half of the cheese; mix well. Remove from heat. Cut each pepper lengthwise down one side to within about 1/2 inch of tip; remove seeds. Spoon 1/4 turkey mixture into each pepper; close pepper to seal in filling. Brush peppers lightly with oil. Place peppers in spray-coated casserole. Bake at 350 degrees for 15 minutes. Sprinkle with remaining cheese and cilantro; bake an additional 8 to 10 minutes until thoroughly heated and cheese is melted. Serves 4.

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