Stuffed Bell Peppers

Let’s make it simple and healthy.  I grew up eating stuffed bell peppers at my Mom-Mom’s house.  She always used green bell peppers and cut off their tops to stuff.  This is a twist on her recipe that I know she would have loved.  Bonus for you: This make 6 bell peppers.  They are perfect for lunch or dinner the next day.  You’re welcome! – AF

Stuffed Bell Peppers

1 lb lean ground turkey meat

1 garlic clove, minced

1/4 onion, minced

1 T chopped fresh cilantro or parsley

1 t garlic powder

1 t 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 rice, cooked

Olive oil spray

1/4 cup reduced fat shredded cheese

Preheat oven to 400 degrees. Spray a little olive oil spray in a medium size sauté pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Sauté 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. Place all 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. Remove from oven, uncover, and top with shredded cheddar cheese.  Place in oven until cheese is melted.

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