Wednesday, December 19, 2012
Turkey Stuffed Peppers
I came across this blog called SkinnyTaste.com and it is the most absolutely fantastic food blog I have ever come across. There are a gazillion recipes on there that sound so amazing. This recipe happens to be one of those. Now, the woman who created this recipe made these recipes of hers according the the Weight Watchers Points Program so some of the ingredients you may or may not want to substitute.
These are my absolute favorite stuffed peppers recipe out there. I have made these so many times and never get sick of them. The flavors are absolutely fantastic and to top it off, its super healthy for you.
1 lb lean chopped turkey meat
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 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
Olive oil spray
1/4 cup reduced fat shredded cheese (GF and DF, could use your favorite non-dairy kind)
Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute 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 enjoy.
**Randi's Side Notes**
~ I have made this with quinoa instead of the rice and it is a fantastic substitute.
~ I also have only made it with the cilantro, but Im sure parsley is great as well.
~ To make this dish so that it is diet approved substitute the rice with quinoa, replace the tomato sauce with more chicken stock, and leave the cheese off.
~ For dairy free just leave the cheese off, I have made it several times without the cheese and to be honest it doesn't take away from the flavor, or of course you could try using your favorite dairy free cheese.