Here's one your Dad might like.
Stuffed Peppers-8 servings
Approx. 250 cal. per pepper
Make sauce: Lightly brown 2 cloves minced garlic in sm. amt of olive oil
in a pan over med. high heat, about 30 sec. Add 2 sm. cans tomato sauce
and 2 cans tomatoes in garlic, basil and oregano. Simmer for 10-15 min. until thickened, mashing w/ a potato masher to break up tomato chunks. Set aside.
Make rice: Bring approx 1 1/8 cup water to boil. Add one beef bouillon cube or comp. amt. of granules. Stir in 1/2 cup rice. Cover and simmer 20 min. Set
8 medium green bell peppers
About one pound lean ground turkey (my pkg was 1.2 lbs.)
onion powder to taste
garlic powder to taste
salt and pepper to taste
ground italian seasoning to taste
couple of sprinkles of worcestershire sauce
1 14 oz. can diced tomatoes, drained
tomato sauce, prepared above
Directions: Remove tops, membranes and seeds from peppers. Blanch (in batches if necessary) in boiling water, then shock in ice water. Put upside down on paper towels to drain.
In a large skillet, brown turkey with onion powder, garlic powder, salt/pepper, italian seasoning and worcestershire sauce until no longer pink. Stir in rice and tomatoes and simmer a few minutes.
Spray large baking dish with cooking spray. Ladle a small amt. of prepared tomatosauce in bottom of dish. Fill peppers to top with turkey mixture and place in dish. Ladle a small amount of prepared tomato sauce over tops.
Place dish in preheated 350 degree oven and bake for about 50 minutes, ladling a small amount of sauce over tomatoes every 15 min. After last sauce application, sprinkle a small amount of cheese over peppers and bake for remaining time, until cheese is melted.