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Sunday, August 12, 2018



TOTAL TIME: 1 hour
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!

1 lb 93% lean ground turkey
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
3 large sweet red bell peppers, washed
1 cup fat-free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp part skim shredded cheddar cheese*

Heat oven to 400°F.
Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat.
Add onion, garlic, and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese.
Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 45 minutes.
Carefully remove the foil and serve right away.
*check labels for gluten-free

NUTRITION INFORMATION Yield: 6 servings, Serving Size: 1/2 pepper
Amount Per Serving:  Smart Points: 5 Points +: 6 Calories: 221 Total Fat: 3g Saturated Fat: g Cholesterol: 61mg Sodium: 248mg Carbohydrates: 19g Fiber: 3g Sugar: 1g Protein: 18g

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