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This recipe conveniently uses the microwave to cook the peppers and heat the sauce, a blend of puréed canned chickpeas and commercial pasta sauce.

Recipe by Cooking Light October 2000

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Yield:
4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce)
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Ingredients

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Directions

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  • Combine 1 cup pasta sauce, turkey, and next 8 ingredients (turkey through garlic) in a bowl. Cut the tops off the bell peppers; reserve tops. Discard the seeds and membranes.

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  • Divide turkey mixture evenly among peppers; cover with reserved tops. Place the peppers in an 8-inch square baking dish. Microwave on HIGH for 14 minutes or until tender.

  • While the peppers are cooking, drain the chickpeas in a colander over a bowl, reserving 2/3 cup chickpeas and 1/4 cup chickpea liquid. Reserve the remaining chickpeas for another use. Place 1 cup pasta sauce, 2/3 cup chickpeas, 1/4 cup chickpea liquid, and olive oil in a blender or food processor; process until well-blended. Place chickpea mixture in a 2-cup glass measure. Microwave on HIGH for 2 minutes or until thoroughly heated, stirring after 1 minute. Serve the stuffed bell peppers with sauce.

Nutrition Facts

450 calories; calories from fat 30%; fat 15.2g; saturated fat 4.1g; mono fat 5.9g; poly fat 4.9g; protein 24.7g; carbohydrates 55.2g; fiber 9.6g; cholesterol 75mg; iron 5.9mg; sodium 898mg; calcium 115mg.
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