Skinny Turkey Stuffed Peppers
Making healthy food has never been my forte. I use too much butter. I love to bake cookies and cakes. Therefore when I decided to try to get healthy, I immediately resorted to salads and cutting calories. This got old pretty quick. I found myself binging on chocolate and other not-so-healthy foods at least once a week because I never felt full.
In my efforts to change my eating habits, I have been experimenting with some healthy foods such as Ratatouille and Frittatas. I stumbled upon this recipe a couple of weeks ago and finally got around to making it. All I can say is WOW this packs a wallop to your taste buds when it comes to flavor!
- 1 lb lean chopped turkey meat
- 1 garlic, minced
- 1/4 onion, minced
- 1 1/2 tsp garlic powder
- 1 tsp cumin powder
- Salt to taste
- 3 large sweet red bell peppers, washed
- 1 cup fat free chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked rice
- Cooking spray
- 1/4 cup reduced fat shredded cheese
- Heat oven to 400 degrees. Spray a little cooking spray in a medium size sauté pan and heat on a medium flame. Add onion and garlic 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 1/2 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 bake for another 5 minutes uncovered. Serve warm.
A little extra cheese might have slipped on top but I swear, it got there by itself!