EmAnder's Stuffed Bell Peppers

Name: EmAnder's Stuffed Bell Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Latin American, American, Mexican
Ingredients: 4 bell peppers; 99% lean ground turkey (1 package); 1/2c brown rice (or quinoa, or a mixture) - Emma recommends Seeds of Change; 1/2c Corn salsa; 3 cloves garlic; 1/2 tbsp chili powder; 1 tsp cumin; 1 tbsp oregano; salt and pepper to taste; 4 tbsp of low fat shredded cheese

6 steps

Prep:30minCook:30min

For the corn salsa, I use 1/2 jar Trader Joe's Corn & Chili Tomatoless Salsa Great for meal prep: you can cook all of the "stuffing" in advance, and when you are ready, you can cook one pepper at a time to always have fresh dinner without the prep!

Updated at: Thu, 17 Aug 2023 03:01:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories318.5 kcal (16%)

Total Fat11.1 g (16%)

Carbs31 g (12%)

Sugars7.4 g (8%)

Protein23.8 g (48%)

Sodium440.4 mg (22%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4bell peppers

1 package99% lean ground turkey

½ cbrown rice

or quinoa, or a mixture, Emma recommends Seeds of Change

½ cCorn salsa

3cloves garlic

½ Tbspchili powder

1 tspcumin

1 Tbsporegano

4 Tbsplow fat shredded cheese

Instructions

Step 1

Cook quinoa according to package directions. Proceed with recipe while quinoa cooks.

Step 2

Preheat the oven to 350 degrees F.

Step 3

Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.

Step 4

Brown the ground turkey in a large fry pan over medium high heat for 5 minutes or until cooked almost through.

Step 5

Stir in seasonings, garlic, salsa, and rice until all is warmed through.

Step 6

Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.