I found this lower calorie recipe on Pinterest after Nick requested I make stuffed peppers. I did make a few changes because I felt like the original might have lacked taste, and I was really pleased that I did. They came out great! The original recipe says to use reduced fat cheese and chicken broth...however...I do no do this. If you do a little research, you will learn that reduced fat options are usually worse for your body than the regular version (thank you high school chemistry teacher for that one).
Here is the original post Turkey Stuffed Peppers on Skinnytaste.com.
Ingredients:
- 1 package ground turkey...the recipe says 1 pound, but the packages are usually 1.3 pounds
- 1 clove minced garlic
- 1/2 onion, minced
- 1 tablespoon cilantro
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- season salt, black pepper, and Mrs. Dash original to taste
- Couple splashes of Worcestershire sauce
- 3 large sweet red bell peppers, washed, cut in half and seeds removed
- 1 cup chicken broth, divided
- 1/4 cup tomato sauce
- 1 1/2 cups cooked rice (white or brown)
- Olive oil
- 1/4 cup shredded cheese (I used a three cheese cheddar blend)
Preheat oven to 400. Place bell pepper halves in a 13x9 inch baking dish and pour 1/2 cup of chicken broth in the bottom of the dish.
In a large skillet, spray or drip a little olive oil and set burner to medium high. Add onion, minced garlic, and cilantro and saute for about 2 minutes. Add ground turkey and break it up. Sprinkle on season salt, cumin, garlic powder, Mrs. Dash, black pepper and splash on Worcestershire sauce. Brown the meat until cooked completely. Add in 1/2 cup of chicken broth and tomato sauce, mix and simmer on low heat for about 5 minutes. Add in rice and remove from heat.
Spoon meat and rice mixture into the pepper halves. Cover with foil and bake 35 minutes. Sprinkle cheese on top and serve.
Cheers!
CC
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