Curry Stuffed Bell Peppers

Curry Stuffed Bell Peppers
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Curry Stuffed Bell Peppers

Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.

Nutrition Facts

Curry Stuffed Bell Peppers

CaloriesCalories

436 Per Serving

ProteinProtein

40g Per Serving

FiberFiber

8g Per Serving
×
Calories 436
Total Fat 9.2 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 3.5 g
Cholesterol 45 mg
Sodium 93 mg
Total Carbohydrate 51 g
Dietary Fiber 8 g
Sugars 9 g
Protein 40 g

Dietary Exchanges
3 lean meat, 3 starch, 2 vegetable

Ingredients

Servings  4  

  • 4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
  • 1 Tbsp. extra virgin olive oil
  • 1 small onion (diced)
  • 1 lb. extra-lean ground turkey or chicken
  • 1 medium zucchini (diced)
  • 1 tsp. curry powder
  • 1 tsp. no-calorie sweetener, granulated, 1/2 packet
  • 1/2 tsp. cloves
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Black pepper
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups quinoa (cooked to package instructions)
  • 1/4 cup chopped, fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 375.
  2. In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.
  3. Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).
  4. Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.
  5. Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.
  6. Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.

Tip:

Serving size 1 stuffed pepper

 

Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.

Nutrition Facts

Curry Stuffed Bell Peppers

CaloriesCalories

436 Per Serving

ProteinProtein

40g Per Serving

FiberFiber

8g Per Serving
×
Calories 436
Total Fat 9.2 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 3.5 g
Cholesterol 45 mg
Sodium 93 mg
Total Carbohydrate 51 g
Dietary Fiber 8 g
Sugars 9 g
Protein 40 g

Dietary Exchanges
3 lean meat, 3 starch, 2 vegetable

Ingredients

Servings  4  

  • 4 medium bell peppers (any color) tops cut away, seeds and white membrane removed
  • 1 Tbsp. extra virgin olive oil
  • 1 small onion (diced)
  • 1 lb. extra-lean ground turkey or chicken
  • 1 medium zucchini (diced)
  • 1 tsp. curry powder
  • 1 tsp. no-calorie sweetener, granulated, 1/2 packet
  • 1/2 tsp. cloves
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Black pepper
  • 1 cup low-sodium chicken broth
  • 1 1/2 cups quinoa (cooked to package instructions)
  • 1/4 cup chopped, fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 375.
  2. In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent.
  3. Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white).
  4. Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat.
  5. Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep.
  6. Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.

Tip:

Serving size 1 stuffed pepper