Turkey Stuffed Peppers

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

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 cumin powder

1 tsp kosher salt

3 large sweet red bell peppers (washed)

1 cup reduced sodium chicken broth (divided)

1/4 cup tomato sauce

1 1/2 cups cooked brown rice

Olive oil spray

6 tbsp part skim shredded cheddar cheese*

Directions

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, until peppers are tender.

Carefully remove the foil and serve right away.

Nutrition

• Serving Size: 1 /2 pepper
• Calories: 221 kcal
• Total Fat: 3 g
• Cholesterol: 61 mg
• Sodium: 248 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 18 g