Sunday, September 20, 2015

Turkey Stuffed Bell Peppers

I LOVE these stuffed peppers.
I make a whole bunch and then get to savor them for a couple of days.
I like to  play around with the recipe a lot and add my own touch each time.
Adding corn is one of my favorites.
This time we used just green bell peppers and I added the leftover Black Bean and Quinoa Salad I made the other day. (scroll down)
Oh, my, yumminess. I think this one is a keeper!  I must try!

This is the basic recipe that I follow from Skinnytaste


  • 1 lb lean chopped turkey meat
  • 1 garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • salt to taste
  • 3 large sweet red bell peppers, washed
  • 1 cup fat free chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked rice
  • Olive oil spray
  • 1/4 cup reduced fat shredded cheese

    Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several 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. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Placeall stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.

    Servings: 6 servings (1/2 pepper)  Time: 55 minutes  Old Points: 4 • Points+: 5
    Calories: 184.7 • Fat: 2.3 g  Protein: 20.8 g  Carb: 20.2 g  Fiber: 1.6 g 

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