Description
These roasted bell peppers are stuffed with lean ground turkey, brown rice, and bold seasonings, then topped with a touch of cheddar for a warm, satisfying meal.
Ingredients
1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 medium onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp ground cumin
1 tsp kosher salt
3 large red bell peppers, halved and seeded
1 cup reduced-sodium chicken broth, divided
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
Olive oil spray
6 tbsp shredded part-skim cheddar cheese
Instructions
1. Preheat oven to 400°F.
2. Spray skillet with olive oil and sauté garlic, onion, and herbs for 2 minutes.
3. Add turkey, salt, garlic powder, and cumin. Cook until browned.
4. Stir in tomato sauce and 1/2 cup broth. Simmer for 5 minutes.
5. Remove from heat and mix in cooked rice.
6. Slice peppers in half, clean out seeds, and place in a baking dish.
7. Fill each pepper half with 2/3 cup of the turkey mixture.
8. Top each with 1 tbsp shredded cheese.
9. Pour remaining broth into the baking dish around the peppers.
10. Cover with foil and bake for 45 minutes. Serve hot.
Notes
Use cauliflower rice for a lower-carb version.
Make the filling a day ahead for even quicker prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 pepper
- Calories: 221
- Sugar: 1
- Sodium: 248
- Fat: 3
- Carbohydrates: 19
- Fiber: 3
- Protein: 18
- Cholesterol: 61