Recipe: Turkey Stuffed Peppers
I tend to keep my cooking pretty easy by focusing on rotating between a few staple items and mixing things up with spice and flavorful, nutrient-dense complimentary ingredients. For more on my simplistic approach, check out my meal prep strategy here. But in this case, it was a chilly evening and I was feeling creative, so I decided to try something new in the kitchen and it did not disappoint. These turkey stuffed peppers are full of flavor, perfectly satisfying and packed with wholesome goodness. Give them a try, and let me know what you think!
1 lb 99% lean ground turkey
1 clove garlic, minced
1/4 cup onion, minced
1 tbsp fresh cilantro, chopped
1 tsp garlic powder
1 tsp cumin powder
1 tsp salt
3 large red bell peppers
1 cup chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
6 tbsp shredded cheddar cheese
Heat oven to 400°F.
Lightly coat medium skillet with nonstick spray and turn to medium heat.
Add onion, garlic and cilantro to pan and sauté about 2 minutes
Add ground turkey, salt, garlic powder and cumin to pan. Cook for about 5 minutes, or until meat is cooked through.
Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth to pan, 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.
Be careful when removing the foil. Let cool for a few minutes before eating, and enjoy!
1 serving = half a pepper, makes 6 servings. Per serving: 30.4g carb, 24.2g protein, 4.5g fat | 259 calories