Turkey Stew with Tomatoes, Peppers, and Rice
1 Tbs olive oil
1-1/2 lbs turkey thighs boneless, skinless, quartered
1/4 tsp salt
1/4 tsp freshly ground pepper
1 cup onion chopped
1/2 cup red bell pepper seeded and sliced
1/2 cup green bell pepper seeded and sliced
14 oz turkey broth
1 Can (14-1/2 ounces) whole peeled tomatoes with juice
1-1/3 cups white rice uncooked
1 cup frozen green peas thawed
Heat oil in large skillet. Add turkey and cook until brown; season with salt and pepper.
Stir in onion; cover tightly and cook over low heat, 10 minutes.
Stir in peppers, broth, tomatoes with juice, and rice; heat to boiling, stirring to break up tomatoes.
Cover and cook over low heat 20 minutes or until liquid is absorbed.
Sprinkle peas on top; cover and cook 5 minutes more.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (42%) 276.23
% Daily Value
Total Fat 30.73g 47%
Saturated Fat 8.88g 44%
Cholesterol 194.68mg 65%
Sodium 1712.33mg 71%
Potassium 1173.74mg 34%
Carbohydrates 29.73g 10%
Dietary Fiber 4.25g 17%
Net Carbohydrates 25.48g
Protein 64.02g 128%
Source: The National Turkey Federation
Recipe provided by Shady Brook Farms.