Browse Recipe Categories or

Curry Stuffed Bell Peppers

Curry Stuffed Bell Peppers
×

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.

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

Nutrition Facts

Curry Stuffed Bell Peppers
CaloriesCalories
436 Per Serving
ProteinProtein
40g Per Serving
FiberFiber
8g Per Serving

Nutrition Facts

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
2 vegetable, 3 starch, 3 lean meat

 
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
2 vegetable, 3 starch, 3 lean meat

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
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.