Turkey-Stuffed Bell Peppers
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 5 servings.
These well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama
Ingredients
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5 medium green, red or yellow peppers
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2 teaspoons olive oil
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1-1/4 pounds extra-lean ground turkey (99% lean)
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1 large onion, chopped
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1 garlic clove, minced
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2 teaspoons ground cumin
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1 teaspoon Italian seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 medium tomatoes, finely chopped
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1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
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1-1/2 cups soft bread crumbs
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1/4 teaspoon paprika
Directions
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1.
Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray.
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2.
In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs.
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3.
Fill pepper halves with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.
Nutrition Facts
2 stuffed pepper halves: 323 calories, 10g fat (0 saturated fat), 45mg cholesterol, 771mg sodium, 20g carbohydrate (6g sugars, 4g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch, 1/2 fat.
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