1 POUND 93% LEAN GROUND TURKEY (or meatless vegetarian crumbles)
1 CLOVE OF GARLIC, MINCED
¼ ONION MINCED
1 TBSP CHOPPED PARSLEY OR CILANTRO
1 TSP GARLIC POWDER
1 TSP CUMIN POWDER
1 TSP KOSHER SALT
3 LARGE SWEET BELL PEPPERS, WASHED
1 CUP CHICKEN (or vegetable broth)
¼ CUP TOMATO SAUCE
1 ½ CUPS COOKED BROWN RICE
OLIVE OIL SPRAY
6 TBSP PART SKIM SHREDDED CHEDDAR
Heat oven to 400 F. Lightly spray a medium nonstick skillet and heat on medium heat.
Sauté onion and garlic for 2-3 minutes, add parsley or cilantro, ground meat, salt garlic powder, cumin, and cook for 4-5 minutes until cooked through.
Add ¼ cup tomato sauce and ½ cup broth, simmer 5 minutes. Combine cooked rice and stir.
Cut bell peppers half lengthwise, remove seeds. Spoon 2/3 cup of mixture, top with 1 TBSP cheese.
Pour remainder of broth into the bottom of baking dish. Cover tightly with foil and bake for 45 minutes. Serve right away!