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Stuffed Red Peppers with Brown Rice and Turkey
These Stuffed Red Peppers are an easy, healthy meal full of flavor.
Course
Main Course
Cuisine
American
Prep Time
1
hour
hour
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
4
Calories
329
kcal
Author
Sherri Hagymas
Ingredients
1
cup
long-grain brown rice
4
large red bell peppers
bottom trimmed, cap cut off and seeds removed
1
large onion
diced
2
cloves
of garlic
2
tablespoon
coconut oil
1
lb
of 99% fat free Ground turkey meat
2
medium sized fresh tomatoes
diced
2-3
teaspoon
of dried basil
½
teaspoon
of dried oregano
¼
cup
grated Parmesan cheese
pepper to taste
Grated cheddar cheese
optional
Instructions
Cook brown rice according to package directions, or using a rice cooker.
Preheat oven to 375F.
Cut the top of each bell pepper and remove seeds and whites.
Trim bottom of bell peppers so they have a little flat surface to stand up on.
Place cleaned out peppers in a baking dish lined with parchment paper.
Heat coconut oil in a large skillet, add the onion and garlic and saute for 5 minutes
Add the ground turkey in the same skillet and brown.
Add the tomatoes, dried spices and pepper.
Mix well cook for an additional 4-5 minutes to blend.
Add the cooked rice and parmesan cheese to the turkey mixture and blend together.
Stuff the rice / turkey mixture into the cleaned out peppers so it's tightly packed into the pepper shell.
Bake the peppers for 30 minutes
Remove from oven and sprinkle with a little shredded cheddar cheese if you wish.
If so, place them back in the oven and bake for an additional 5-10 minutes until cheese is melted.
Notes
Nutritional information does not include cheese.
Nutrition
Calories:
329
kcal
|
Carbohydrates:
24
g
|
Protein:
32
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
67
mg
|
Sodium:
165
mg
|
Potassium:
801
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
4320
IU
|
Vitamin C:
162.9
mg
|
Calcium:
109
mg
|
Iron:
2.2
mg