Curry Stuffed Bell Peppers

Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.

Stuff any color bell with a mix of onion, ground turkey or chicken, zucchini, curry powder, quinoa or brown rice, and cilantro.

Ingredients

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

Curry Stuffed Bell Peppers

Calories

436 Per Serving

Protein

40g Per Serving

Fiber

8g Per Serving

Dietary Exchanges
2 vegetable, 3 lean meat, 3 starch

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