These great-tasting turkey-stuffed peppers make a great meal! And get a heart-healthy serving of brown rice in each one.
Calories252 Per Serving
Protein26g Per Serving
Fiber6g Per Serving
|Total Fat||1.5 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||34 g|
|Dietary Fiber||6 g|
3 lean meat, 1 starch, 3 vegetable
4 bell peppers (any color)
3/4 lb. lean, ground turkey
1/2 medium onion (chopped)
1/2 cup uncooked brown rice
14.5 oz. canned, no-salt-added, diced tomatoes
1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar)
1 tsp. reduced-sodium Italian seasoning (lowest sodium available)
1/4 tsp. crushed red pepper flakes (for spiciness), (optional)
8 oz. canned, no-salt-added tomato sauce
Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent).
Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright.
In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.
Tip: 1 stuffed pepper per serving