Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
Dovetailing tip: Use two additional red bell peppers. Cut one into strips and save these strips for Meal 3, Braised Cubed Steaks. Chop the other one and save to make the Orange Relish for Meal 5, to top the Steak Kabobs.
|1 pound||93% lean ground turkey|
|1 tablespoon||chopped fresh cilantro or parsley|
|1 teaspoon||garlic powder|
|1 teaspoon||cumin powder|
|1 teaspoon||kosher salt|
|3||large sweet red bell peppers, washed|
|1 cup||fat free chicken broth|
|1/4 cup||tomato sauce|
|1 1/2 cups||cooked brown rice|
|olive oil spray|
|6 tablespoons||part skim shredded cheddar cheese*|
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. Carefully remove the foil and serve right away.