Turkey Stuffed Bell Peppers

This delicious, nutritious recipe uses ground turkey, seasonings, olives and tomato sauce to make a flavorful filling for colorful bell peppers. High in nutrition, and low in fat and calories, this is a quick and easy dinner your family will love.

Delicious, colorful and nutritious.  This recipe is different than traditional stuffed green peppers.

Ingredients:

  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 red bell pepper, finely chopped
  • 2 tbsp cilantro
  • 1-1/2 lb ground turkey
  • 4 oz (1/2 can) tomato sauce
  • ¼ cup of water (if needed)
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp green olives

Directions:

Preheat oven to 350 degrees F.

Core six large bell peppers and remove the seeds. (I purchased a sleeve of peppers where you get one each red, yellow and orange.) Rinse in a colander and drain.

Place the turkey in a large skillet, season with salt and pepper and brown over medium heat.   When the meat is no longer pink, drain the liquid from the pan.  Add chopped onion, garlic, red bell pepper, tomato sauce, water (if needed), and seasonings to the turkey. Simmer on low heat while you prepare two cups of cooked brown rice according to the package.

Prepare the brown rice while the turkey filling simmers.

When the rice is tender, add it to the prepared meat.  Stir in olives and a little of the liquid from the olive jar.

Stuff the peppers with the seasoned meat. Bake uncovered in a deep baking dish for 30 minutes in the oven.  Remove from oven and sprinkle lightly with cheese.

Bake for 30 minutes, sprinkle with cheese and return to over for five more minutes.

Colorful bell peppers are loaded with vitamins, fiber and nutrition and the turkey filling is low-fat and flavorful.  They get bonus points for how attractive they look on the plate after they’ve baked with the melted cheese.  Enjoy!

Nutrition: Serving size – one pepper:  Calories: 375; Fat 11 g; Protein 37 g; Fiber 4.6 g; Sugar 2 g;

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