Turkey stuffed peppers

Recipe Information

Ingredients

• 2 tablespoons olive oil

• 1/4 onion, minced

• 1 clove of garlic, minced

• 1 tablespoon parsley, chopped

• 1 pound lean ground turkey

• Salt to taste

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• 1/4 cup tomato sauce

• 1 cup fat-free, low-sodium chicken broth

• 1 1/2 cup cooked rice

• 3 large red bell peppers, washed

• 1/4 cup low-fat shredded cheese

Directions

• Preheat an oven to 400°F.

• Add the olive oil to a skillet over medium heat and sauté the onion, garlic, and parsley for about 2-3 minutes. Add the ground turkey and continue sautéing, stirring in the salt, garlic powder, and cumin. Cook until the turkey is brown, about 10 minutes.

• Add the tomato sauce and 1/2 cup chicken broth, stirring well. Bring to a boil, reduce heat, and simmer, uncovered, for about 5 minutes. Add the cooked rice, combining thoroughly. Heat through and set aside.

• Cut the bell peppers in half lengthwise and remove the tops as well as the seeds. Spoon the meat mixture into each pepper, filling to the halfway point. Top with cheese, then fill out the rest of the pepper with the meat filling.

• Place the peppers in a baking dish and pour in the remaining chicken broth. Cover with aluminum foil. Bake for 35 minutes and serve immediately.

Nutrition (per serving)

• Calories: 185 cal

• Total fat: 2g

• Saturated fat: 5g

• Cholesterol: 14mg

• Sodium: 340mg

• Potassium: 437mg

• Carbohydrate: 20g

• Fiber: 2g

• Protein: 21g