Monday, April 7, 2014

Turkey Stuffed Peppers

One of my all time favorite dishes I have ever made.  I could seriously eat this everyday and be completely happy.  Most traditional stuffed pepper recipes are made with rice and sour cream but I left those out to keep this low fat, low carb, and packed with protein.  Not to mention the nutritional benefits of the antioxidants and vitamin C in the bell peppers! The smoky sweetness of the bell peppers in this dish marry so well the flavors in the filling.  Yum!

Source: Amy Hart

  • 4 large red bell peppers
  • 1 tsp olive oil
  • 1 lb extra lean ground turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp. beef bouillon granules
  • 1/2 tsp. garlic powder
  • 1 tsp chil powder
  • 1/2 tsp cumin
  • 1/4 tsp. black pepper
  • 1/4 tsp. salt
  • 1/2 tsp Lawry's seasoned salt
  • 1 c. mushrooms, finely chopped
  • 1 c. shredded reduced fat cheese
  • 1/2 c. green onion, thinly sliced
  • 1 c. hot water

Preheat the oven to 350 degrees. Halve the red bell peppers through the stem. Clean out the insides and seeds. Heat olive oil in a pan over medium heat and brown the turkey, chopped onion and garlic until pink is gone. Add 1 tsp. beef bouillon and all seasonings. Stir. Add the mushrooms and cheese. Stir until cheese is melted and remove from heat. Set aside. Mix the hot water with the remaining bouillon. Stir and let dissolve. Fill the red pepper halves with filling. Pour the water/bouillon mix into a baking dish and place the filled peppers into the baking dish. Cover 
with foil and bake for 35 minutes. After 35 minutes, remove cover and spoon some juice onto the meat filling. Replace cover, and bake for an additional 10 minutes.  Garnish with the green onions and serve.

Yield: 4 servings (2 halves per serving)

Nutritional info per serving: 316 calories, 9 g fat, 17 g carbs, 39 G protein
Calculated using

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