2 jars (15 oz. each) CLASSICO Light Asiago Romano Alfredo Pasta Sauce, divided
6 large green peppers
1/2 cup water
1/2 cup chopped red peppers
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Let's Make It
Heat oven to 350°F.
Heat oil in large skillet on medium heat. Add turkey and onions; cook 8 to 10 min. or until turkey is no longer pink, stirring occasionally. Remove from heat. Stir in lentils, Worcestershire sauce and 1 jar pasta sauce.
Cut tops off green peppers; remove and discard membranes and seeds from pepper shells. Stand peppers in 13x9-inch baking dish; fill evenly with turkey mixture. Pour water around peppers; cover.
Bake 30 min.
Pour remaining pasta sauce over peppers; bake, uncovered, 15 min. or until filling is done and pasta sauce is heated through. Top with red peppers.
Plan your menu around this vegetable-based main dish and add fruit to round out the meal.
For added color, substitute orange, red and/or yellow peppers for some or all of the green peppers.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.