Turkey Stuffed Peppers
"These bell peppers, generously filled with a savory mix of ground turkey and brown rice, are seasoned to perfection with cumin and a blend of spices, then finished off with a delightful layer of melted cheese. They're truly a standout dish for me!"
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Ingredients
- 1 lb 93% lean ground turkey
- 1 clove garlic
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 3 large sweet red bell peppers
- 1 cup reduced sodium chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked brown rice
- Olive oil spray
- 6 tbsp part skim shredded cheddar cheese*
- 1 tbsp chopped fresh cilantro or parsley
- 1/4 medium onion
Equipment Needed
- large baking dish
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a medium-sized nonstick skillet, apply a light coating of olive oil spray and warm it over medium heat.
- 3
Add chopped onion, minced garlic, and chopped cilantro to the skillet, sautéing for approximately 2 minutes. Then, incorporate the ground turkey along with salt, garlic powder, and cumin. Cook the mixture for 4 to 5 minutes, stirring until the turkey is fully cooked.
- 4
Stir in 1/4 cup of tomato sauce and 1/2 cup of chicken broth, blending thoroughly. Allow the mixture to simmer on low heat for about 5 minutes.
- 5
Mix the cooked rice with the meat mixture until well combined.
- 6
Slice the bell peppers in half lengthwise, discarding the seeds. Fill each pepper half with 2/3 cup of the meat mixture and arrange them in a 9 x 13-inch baking dish. Sprinkle 1 tablespoon of cheese on top of each filled pepper.
- 7
Pour the remaining chicken broth into the bottom of the baking dish. Tightly cover the dish with aluminum foil and bake for roughly 45 minutes, or until the peppers are tender.
- 8
Gently remove the foil and serve the stuffed peppers immediately.
Nutrition Information
Notes & Tips
- *check labels for gluten-free