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| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 tablespoons olive oil
- 1/2 onion diced
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 cup tomato sauce
- 1/4 cup chicken broth* Low Sodium
- 2 whole bell pepper I like to use yellow or red for these, 1 pepper serves 2 people
- ground turkey 99 or 93% lean
- 1 package brown rice microwave packages
Ingredients
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Instructions
- Heat a large sauté pan over medium high heat.
- Add olive oil. Sauté onions, stirring occasionally until fragrant (a couple minutes).
- Add ground turkey, cumin, garlic powder, salt, and pepper.
- Break up the turkey using a wooden spoon/spatula, allowing it to brown (4-5 minutes). Once turkey is almost completely browned, add cooked quinoa and tomato sauce. Stir well to combine then cover.
- Let simmer over medium heat for 5-8 minutes. While the mixture simmers, preheat the oven to 400 degrees F and slice the bell peppers in half. Remove the seeds and white membranes inside. Put bell peppers halves into an oven proof dish.
- Fill each half with as much turkey-rice filling as you can. Pour ¼ cup of chicken broth into the baking dish and cover tightly with foil. Bake for 20 minutes.
- Remove the foil, sprinkle each bell pepper with shredded cheese and bake another 10 minutes.
Nutrition Facts
Stuffed Bell Peppers
Amount Per Serving
Calories 299
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg
7%
Sodium 592mg
25%
Potassium 341mg
10%
Total Carbohydrates 47g
16%
Dietary Fiber 5g
20%
Sugars 5g
Protein 11g
22%
Vitamin A
40%
Vitamin C
197%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
