Okay, I admit it I don’t like peppers. I feel nothing ruins a pizza more than green peppers … the taste lingers and affects every piece. I won’t even share a pizza if someone wants green peppers on their half … the flavor permeates the whole thing. But, I do love a good chile relleno or stuffed pepper. The recipe below was modified from Skinny Taste’s Turkey Stuffed Peppers.
Served with steamed veggies and sliced tomato, the whole meal is under 300 calories
Servings: 4 servings (1/2 pepper) • Time: 55 minutes
2/3 lb lean chopped turkey meat
2/3 garlic, minced
1/8 onion, minced
2/3 tbsp chopped fresh cilantro or parsley
2/3 tsp garlic powder
2/3 tsp Tony’s Creole Seasoning
Salt and pepper to taste|
2 large orange or yellow bell peppers, washed
2/3 cup fat free chicken broth
1/8 cup tomato sauce
1 cups cooked brown rice
Olive oil spray
1/8 cup reduced fat shredded cheese
Heat oven to 400°. Spray a little olive oil spray in a medium size sauté pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Sauté about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/3 cup of chicken broth mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.
Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.
Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.
Nutritional Information from My Fitness Pal:
Fat: 4 g
Protein: 36 g
Carb: 14 g