After visiting my mom, I decided I was going to make her dinner. She had been living off of Cheerio's and leftover lasagna! We have both been wanting to try stuffed peppers for a long time. So stuffed peppers it was! They turned out pretty good, and are healthy too!
The ground turkey is a great alternative to ground beef or sausage that is usually found in stuffed peppers. They would be a great thing to make if you had some cooked rice to use up.
Turkey Stuffed Peppers
Servings: 6 servings (1/2 pepper) • Time: 55 minutes
- 1 lb lean chopped turkey meat
- 1 garlic clove, minced
- 1/4 onion, minced
- 1 tbsp chopped fresh cilantro
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1/2 tsp salt
- 3 large sweet red bell peppers, washed
- 1 cup fat free chicken broth + 1 cup for rice/quinoa
- 1/4 cup tomato sauce
- 1 1/2 cups cooked rice or quinoa (I used a mixture of both)
- Olive oil
- 1/4 cup shredded taco blend cheese
|Turkey & rice mixture.|
|Try to find peppers with few groves.|
Cut the bell peppers in half lengthwise, and remove all seeds. (This can be difficult, one of mine ended up with a hole in the bottom!) Place in a baking dish.
|I learned, the hard way, this spoon was too big.|
A tablespoon works much better!
Using a small 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 30 minutes. Remove foil, and top with shredded cheddar cheese and bake an additional 5 minutes. Serve with salsa and enjoy.