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–+ servings

STUFFED PEPPERS - 25/25

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Servings 1
Calories 303 kcal

Ingredients
  

  • 1/2 cup Red Onion chopped
  • 2 tsp Garlic minced
  • 1 Jalapeño Pepper minced
  • 1/2 cup Uncooked Brown Basmati Rice
  • 1 cup Low Sodium Chicken Broth
  • 1 cup Low Sodium Tomato Sauce
  • 1/2 cup Shredded 2% Fat Cheddar Cheese
  • 1 tbsp Ground Cumin
  • 1/4 tbsp Freshly Ground Black Pepper
  • 1 Large Egg Beaten
  • 1 12 oz Ground Turkey Breast
  • 4 Large Green Bell Peppers
  • 1 Non-Stick Cooking Spray

Instructions
 

  • Preheat oven to 400°F. Line a medium baking pan with aluminum foil.Heat a large nonstick skillet over med-high heat and coat with non-stick cooking spray. Add onion, garlic and jalapeno to pan; sauté 5 minutes or until onion is browned.
    Add basmati rice and cook 2 minutes, stirring frequently.  Pour in chicken broth and bring entire contents to a boil. Cover, reduce heat and simmer 10 minutes. Remove stuffing mixture from heat and cool completely.
    Lightly beat one egg in a large mixing bowl. Add in the stuffing mixture, ground turkey, 1 cup tomato sauce, ¼ cup cheese, ground cumin and black pepper stirring until well blended.  Place green bell peppers on baking sheet. Spoon ¼ cup of stuffing mixture into each pepper. Top remaining 1 cup tomato sauce evenly over stuffed peppers.
    Cover and bake at 400°F for 45 minutes.  Uncover and sprinkle with remaining ¼ cup cheese; Place peppers under broiler on high for about 1 minute or until cheese melts and browns.

Nutrition

Calories: 303kcalCarbohydrates: 27.7gProtein: 28.6gFat: 9.9gCholesterol: 103mgSodium: 321mg
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