Turkey-Stuffed Bell Peppers are a healthy, low carb, high fiber, protein-packed lunch or dinner recipe. Turkey meat is a good replacement for red meat because it is leaner and contains less fat. Red meat such as lamb, beef and pork are high in saturated fat, which can increase the risk of cardiovascular disease. Leaner meats are a good source of protein and have fewer calories. This recipe uses brown rice, which is a complex carbohydrate that has a high fiber content. Brown rice is a better choice than white rice because it contains more vitamins, minerals, and fiber. Using a whole bell pepper in this recipe is a great way to get vegetables into your diet. These stuffed peppers can be eaten hot or cold. They make the perfect leftovers to take for lunch.
Here is the recipe for these Turkey-Stuffed Bell Peppers!
- 1lb 93% lean ground turkey
- 1garlic, minced
- 1/4onion, minced
- 1tbsp chopped fresh cilantro or parsley
- 1tsp garlic powder
- 1tsp cumin powder
- 1tsp kosher salt
- 3large sweet red bell peppers, washed
- 1cup reduced sodium chicken broth, divided
- 1/4cup tomato sauce
- 1 1/2cups cooked brown rice
- Olive oil spray
- 6tbsp part skim shredded cheddar cheese*
- ¼ cup corn (optional)
- 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.