Wednesday, February 15, 2012

Turkey Stuffed Peppers

Skirell had been craving stuffed peppers, so like the good girlfriend I am, I found a really good, healthy, and easy recipe.  They turned out great, and using just 3 peppers we had enough for left overs.  We did a side of garlic mashed potatoes which went perfectly.  I would definitely make these again when his craving returns.  Enjoy!

1 lb lean ground turkey
1 garlic, minced
1/4 onion, minced
1 tbs fresh cilantro or parsley (I used parsley)
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet bell peppers, washed (I did one green, red, and orange)
1 cup fat free chicken broth
1/4 cup tomato sauce (I would add a little more)
1 1/2 cups cooked rice
olive oil spray
1/4 cup reduced fat shredded cheese

Heat oven to 400 degrees.  Spray a little olive oil spray in a medium size saute pan and head on medium heat.  Add onion, garlic, and parsley to the pan.  Saute about 2 minutes and add ground turkey.  Season with salt, garlic powder, and cumin and brown meat for several minutes until turkey is cooked through.  Add 1/4 cup 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.  Place in a baking dish.  Spoon the meat mixture into each pepper half and fill it with as much as  you can.  Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.  Cover tight with aluminum foil and bake for about 35 minutes.  Remove foil and add cheese.  Broil on low just long enough to slightly brown and melt the cheese.

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