Turkey Stuffed Peppers

I think stuffed peppers are an underrated food. It's basically an all in one dish and who doesn't like that?!
These are my absolute favorite stuffed peppers recipe out there (other then my anti-inflammatory version).
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.
The filling alone is worth making if you don't like peppers. I like to serve mine up with a nice green salad.



1 lb lean chopped turkey meat
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3  bell peppers, washed (I like to use red, yellow, and orange)
1 cup  chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice
Olive oil
1/4 cup shredded cheese

1- Preheat your oven to 400°.

2- Heat a  medium-large sized pan and add 1 TBSP olive oil on medium heat.

3- When pan is hot, add the onion and allow to saute for 2 minutes until it starts to soften. Add the garlic and cilantro and allow to cook an additional 30 seconds.

4- Add the ground turkey and season with salt, pepper, garlic powder, and cumin. Allow the mean to cook for several minutes until the turkey is cooked through.

5- Add the tomato sauce and 1/2 cup of the chicken broth. Stir to combine and allow mixture to cook for 3-5 minutes.

6- Add the cooked rice and stir to combine. Heat through for a couple of minutes and then remove from heat.

7- Prepare the bell peppers by cutting them in half and removing the stem and seeds. Take each half and spoon as much meat mixture as possible. Place the halves in a glass baking dish.

8- When all peppers are filled, top each one with cheese.

9- Pour the remaining chicken broth in the bottom of the glass dish, careful not to get any on top of the peppers. Cover the dish tightly with aluminum foil and bake for 30-35 minutes.

10-
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**
~ If you put your foil on top kind of loose but still tight on the sides your cheese will not stick to the foil. If, however, it does happen to take your cheese off, simply add more on and place back in the oven for a few minutes to melt.
~ 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.


Recipe adapted from SkinnyTaste