Stuffed Peppers

INGREDIENTS:

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

DIRECTIONS:

STEP 1:

Heat oven to 400 F. Lightly spray a medium nonstick skillet and heat on medium heat.

STEP 2:

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.

STEP 3:

Add ¼ cup tomato sauce and ½ cup broth, simmer 5 minutes. Combine cooked rice and stir.

STEP 4:

Cut bell peppers half lengthwise, remove seeds. Spoon 2/3 cup of mixture, top with 1 TBSP cheese.

STEP 5:

Pour remainder of broth into the bottom of baking dish. Cover tightly with foil and bake for 45 minutes. Serve right away!

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