I love bell peppers. They. are. the. best. Because you can cut them up as a snack and totally layer them with hummus or sauté them or use them as a very good bowl-like mechanism, which is what I did here. So quick back story- when I was little, I used to eat so much. I mean not that it’s a bad thing at all food is great I love food but I mean, my family used to have red meat 4 or 5 times a week at least. Not too healthy. I mean I like magnesium as much as the next person but thats a bit of overkill. So, then as many young gals do, I grew taller and I also went on to eat healthier. Not as much red meat, more things like chicken and turkey and salad (however, friday nights are mandatory binge-fests my household and it’s not like I don’t eat junk food. I just don’t eat as much) Now, as a rower, I must eat healthily. This also makes my family eat healthier. With my newfound love of peppers and my VERY newfound love of ground turkey, what could be better than stuffed bell peppers with ground turkey? Answer: Not much! This recipe is awesome because 1. it’s very healthy (around 180 calories for a half pepper, but it’s pretty stuffed so it’s actually very filling.) 2. It’s fun to make and 3. it’s delicious.
This recipe was inspired by Skinnytaste, but I changed a lot of it when it comes to the spices and just some additives 🙂
- about 1 lb of lean ground turkey
- about 1 tbs chopped parsley
- about 1 tbs chopped scallions
- about 1 tbs chopped chives
- 1/2 tsp cumin powder
- salt, to taste
- 1/2 tsp garlic salt
- 3 washed large bell peppers
- 1/2 cup uncooked white rice
- 1 cup water
- 4.5 oz canned green chili peppers
- olive oil
- about 1/4 cup shredded reduced fat cheddar cheese
- 1 cup diced cherry tomatos
Preheat oven to 400 F. Get a baking pan out and spray it with Pam cooking spray or olive oil.
Start off with the rice. Put the rice and the water over medium-low heat and cover until cooked. That is literally all you have to do to make rice. Just make sure that when you cover it, you keep an eye on it so it doesn’t boil over. If you see water coming out the sides, turn the heat down!
Sauté the chopped chives, scallions, and parsley in olive oil in a large sauce pan. Add the ground turkey (make sure there are no big clumps!), and season with cumin, salt, garlic salt, and cook. All you really have to do to cook a ground meat is to mix it around every once and a while, make sure there are no big chunks of meat. Once the turkey is cooked, add the green chili peppers and cherry tomatoes and mix. Add the cooked rice and mix together.
Remove the stems of the peppers and slice in half, removing the seeds. Stuff the peppers with turkey mixture. Top each pepper with about 1.5-2 tbs of shredded cheese. Stick in the oven for about 20 minutes, or until the edges of the peppers are slightly brown. A good indicator is when the cheese is melted and lightly browned on the top.