6 large bell peppers (yellow, orange, or red)
1 28 oz. can petite-diced tomatoes
2 med. zucchini, grated
1/2 c. chopped fresh mint leaves
1/2 c. grated Romano cheese
3 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
4 c. FF chicken broth
1 1/2 c. orzo pasta
1/2 lb. lean ground turkey, cooked and crumbled (optional)
1. Heat chicken broth to boiling and add orzo. Cook for 4 minutes (it will be only partially cooked), and then strain pasta, reserving broth.
2. Meanwhile, cut tops off peppers and remove seeds and ribs. Arrange in glass baking dish (slice thin strip off bottom to make pepper stand up, if necessary). Pour reserved broth around peppers.
3. Combine zucchini, mint, tomatoes, garlic, Romano cheese, partially cooked orzo, salt and pepper, and turkey. Fill each pepper generously, mounding filling up. Cover with foil and bake at 400 for 45 minutes. Remove foil and bake for another 15 minutes.
4. Serve with steamed asparagus for a complete meal.
7 pts. each serving
cblessum on 3/12/2008