Turkey Stuffed Red Peppers

About a month ago I moved out of my parent’s house and in with my boyfriend to my grandmother’s house. This way we could help her out around the house and live rent-free (a big bonus)! My grandmother has to pay close attention to what she eats: low sodium foods, not too much protein, and more fat to gain some weight. For a long time I have been wanting to make turkey stuffed red peppers. Not only because they look darn delicious, but because they are much healthier for you. The use of ground turkey and brown rice is better than ground beef and white rice. I didn’t add any additional salt to the recipe and it was really tasty. I will definitely be making this again for my boyfriend, grandmother, and myself. Pair this dish with some corn on the cob. 🙂

Rating 5/5

 

Turkey Stuffed Red Peppers

Oven Temp: 400°F

Cooking Time: 35 minutes

 

1 tbsp olive oil

1 lb ground turkey

1 tbsp minced garlic

1/2 onion, minced

1 tsp garlic powder

1 tsp cumin powder

3 large red bell peppers, cut in half lengthwise

1 cup low-sodium chicken broth

1 can (14.5 oz) diced tomatoes

1 1/2 cups cooked brown rice

 

Preheat oven to 400°F. In a large saute pan, heat olive oil, garlic, and onion until soft, about 2 minutes. Add ground turkey, garlic powder, and cumin powder; cook until turkey is brown and cooked through.

Add the chicken broth and diced tomatoes, mix well. Simmer for 5 minutes. Mix together the turkey and cooked brown rice.

In a large baking dish, place red pepper halves, skin side down. Fill each pepper with as much of the turkey-rice mixture as possible. Pour the remaining chicken broth into the bottom of the baking dish. Cover the dish in aluminum foil and bake for 35 minutes. Sprinkle a little cheddar cheese over each pepper if you’d like.

Enjoy.

 

Found this recipe here.

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