Prep Time:
Cook Time: 60 minutes
Serves: 6 1/2 pepper each
Level of Difficulty: Moderate
Ingredients:
1 lb. 93% lean ground turkey
3 garlic cloves, minced
1 medium onion, minced
1 tsp. dried parsley or 1 Tbsp. fresh parsley
1 tsp. cumin powder
¼ tsp. salt (optional)
3 large bell peppers
1 cup low sodium chicken broth, divided*
1/4 cup tomato sauce
1 1/2 cups cooked brown rice
6 Tbsp. shredded cheddar cheese
Instructions:
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 parsley- cook for 2 minutes. Add ground turkey, salt, cumin and cook approximately 5 minutes until meat is completely cooked.
Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth*, mix well and simmer on low for about 5 minutes.
Turn off heat and add cooked rice.
Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half. Place peppers in baking dish (9x13 inch). Top each with 1 Tbsp. cheese.
Pour the remainder of the chicken broth on the bottom of the pan. Bake for about 45 minutes, covered with aluminum foil.
Nutrional Info:
Calories: 221 calories
Sodium: 124mg
Carbohydrates: 19g
Fiber: 3g
Protein: 18g