Recipe Summary

6 servings.


Ingredient Checklist


Instructions Checklist
  • Cut peppers in half lengthwise; remove and discard seeds and membranes. Cook peppers in boiling water to cover 5 minutes. Drain.

  • Cook orzo according to package directions, omitting salt and fat. Drain well.

  • Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add turkey, onion, and celery; cook until turkey is browned, stirring until it crumbles.

  • Place turkey mixture in a large bowl. Add orzo, raisins, and next 9 ingredients; stir well. Spoon turkey mixture evenly into pepper halves.

  • Place pepper halves in a 15- x 10- x 2-inch baking dish. Pour chicken broth into dish around peppers. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.


Oxmoor House Cooking Light Collection

Nutrition Facts

398 calories; calories from fat 16%; fat 7g; saturated fat 1.6g; mono fat 1.7g; poly fat 2.5g; protein 33.6g; carbohydrates 51.4g; cholesterol 74mg; sodium 533mg.