Heart Healthy
Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.
Print Recipe
Curry Stuffed Bell Peppers
-
Servings
4
Ingredients
-
4 medium bell peppers -
1 Tbsp. extra virgin olive oil -
1 small onion -
1 lb. ground turkey or chicken -
1 medium zucchini -
1 tsp. curry powder -
1 tsp. no-calorie sweetener -
1/2 tsp. cloves -
1/2 tsp. garlic powder -
1/2 tsp. black pepper -
1 cup chicken broth -
1 1/2 cups quinoa -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 375. -
In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent. -
Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white). -
Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat. -
Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep. -
Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.
Tip:
Serving size 1 stuffed pepper
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 436 | |
|---|---|---|
| Total Fat | 9.2 g | |
| Saturated Fat | 1.1 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.6 g | |
| Monounsaturated Fat | 3.5 g | |
| Cholesterol | 45 mg | |
| Sodium | 93 mg | |
| Total Carbohydrate | 51 g | |
| Dietary Fiber | 8 g | |
| Sugars | 9 g | |
| Protein | 40 g | |
Dietary Exchanges
2 vegetable, 3 lean meat, 3 starch
-
Servings
4
Ingredients
-
4 medium bell peppers -
1 Tbsp. extra virgin olive oil -
1 small onion -
1 lb. ground turkey or chicken -
1 medium zucchini -
1 tsp. curry powder -
1 tsp. no-calorie sweetener -
1/2 tsp. cloves -
1/2 tsp. garlic powder -
1/2 tsp. black pepper -
1 cup chicken broth -
1 1/2 cups quinoa -
1/4 cup cilantro
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 375. -
In a large skillet, heat oil over medium heat. Add onions and cook 2-3 minutes until translucent. -
Add turkey and brown - breaking up clumps and stirring until cooked through (it will turn greyish white). -
Add zucchini, curry powder, no-calorie sweetener, cloves, garlic powder and pepper. Stir and cook 2-3 minutes more. Remove from heat. -
Stir in chicken broth, quinoa, and cilantro until well mixed. Spoon ¼ of mixture in to each bell pepper. Place peppers in an 8x8 baking dish, standing up. Add enough water to cover the bottom of the baking dish about 1/8 inch deep. -
Bake 25-30 minutes in preheated oven until peppers are tender and mixture is heated through.
Tip:
Serving size 1 stuffed pepper
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