A few nights ago my husband and I made stuffed peppers for dinner and oh my, was it yummy (and guilt free)! Stuffed peppers are another easy, one-dish meal that is both delicious and healthy and surprisingly filling. Plus it is easy to take to work for lunch the next day! I brought it for lunch for two days and both days people were going crazy over how good it smelled and looked. Red peppers can be a little pricey so just take advantage of sales to create this meal.
This recipe was based off of SkinnyTaste’s stuffed pepper recipe but I made a few additions and alterations that I think make it even better and nutrient dense!
- 1 lb lean ground turkey meat
- 2 garlic cloves, minced
- 1/4 to 1/2 onion, minced
- 1/2 tsp EACH dried cilantro and dried parsley
- 1 tsp EACH garlic powder, cumin powder, and salt
- 3 large sweet red bell peppers, washed and sliced in half lengthwise
- 1/2 cup corn
- 1 cup black beans
- 1 cup fat free chicken broth
- 1/4 to 1/2 cup tomato sauce
- 1 cup cooked rice (white or brown – your choice)
- Olive oil
- 1/2 cup reduced fat shredded cheese (or a mix of cheeses!)
- Heat oven to 400°. Heat a medium-sized saute pan to medium heat and cook onion and garlic in olive oil until softened. After about 2 minutes, add ground turkey, corn, beans, and dry seasonings.
- Brown meat for several 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. Add in cooked rice and mix.
- Cut the bell peppers in half lengthwise, remove all seeds, and 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.
- Top with shredded cheese and stick toothpicks in the corner peppers so the foil does not stick to the cheese when it melts. Cover tight with aluminum foil and bake for about 35 minutes. Enjoy!