Stuffed Italian Peppers
100%
0
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories360 kcal (18%)
Total Fat18 g (26%)
Carbs26.3 g (10%)
Sugars7.3 g (8%)
Protein25.8 g (52%)
Sodium962.7 mg (48%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8bell peppers
cut in half and seeds removed
1carrot
peeled and diced
0.5yellow onion
diced
2celery stalks
chopped
1 ½ tablespoonsgarlic
minced
1 ½ cupsbeef broth low sodium
1 cupwild rice
2 tablespoonsavocado oil
⅛ cupbanana pepper
slices
italian seasonings
season all seasoning
salt
pepper
1can diced tomatoes
8 ozfeta cheese
⅓ cupItalian shredded cheese
1 lbground turkey
Instructions
Step 1
Cut bell peppers in half and remove stem and seeds. Lightly brush with oil. Cook in the oven at 350 until starting to get tender. About 20 minutes.
Step 2
Start cooking wild rice as instructed, but use broth instead of water.
Step 3
Brown ground turkey in a little bit oil. Then remove from pan and start cooking diced vegetables. Add in seasoning to taste while cooking. After veggies are softened, mix meat back in and dump the can of diced tomatoes. Let this simmer while rice finishes cooking.
Step 4
Once rice is finished cooking, in a large bowl mix together rice, meat/veggies, and feta cheese. Take mixture and stuff in to bell pepper halves. Top with Italian cheese and place back in oven to heat through and melt cheese.
Notes
1 liked
0 disliked
Delicious
Makes leftovers
Moist
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