Heart Healthy
These great-tasting turkey-stuffed peppers make a great meal! And get a heart-healthy serving of brown rice in each one.
Print Recipe
Stuffed Peppers
-
Prep Time
10
-
Cook Time
60
-
Servings
4
Ingredients
-
4 bell peppers (any color) -
3/4 lb. lean, ground turkey -
1/2 medium onion (chopped) -
1/2 cup uncooked brown rice -
14.5 oz. canned, no-salt-added, diced tomatoes -
1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar) -
1 tsp. reduced-sodium Italian seasoning (lowest sodium available) -
1/4 tsp. crushed red pepper flakes (for spiciness), (optional) -
8 oz. canned, no-salt-added tomato sauce
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent). -
Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright. -
In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.
Tip: 1 stuffed pepper per serving
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 252 | |
|---|---|---|
| Total Fat | 1.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 0.5 g | |
| Cholesterol | 53 mg | |
| Sodium | 68 mg | |
| Total Carbohydrate | 34 g | |
| Dietary Fiber | 6 g | |
| Sugars | 10 g | |
| Protein | 26 g | |
Dietary Exchanges
3 vegetable, 3 lean meat, 1 starch
-
Prep Time
10
-
Cook Time
60
-
Servings
4
Ingredients
-
4 bell peppers (any color) -
3/4 lb. lean, ground turkey -
1/2 medium onion (chopped) -
1/2 cup uncooked brown rice -
14.5 oz. canned, no-salt-added, diced tomatoes -
1 clove fresh, minced garlic (or 1 teaspoon garlic minced from jar) -
1 tsp. reduced-sodium Italian seasoning (lowest sodium available) -
1/4 tsp. crushed red pepper flakes (for spiciness), (optional) -
8 oz. canned, no-salt-added tomato sauce
Directions
Tip: Click on step to mark as complete.
-
Preheat oven to 350 degrees. Cook rice to package instructions (omitting salt). While the rice is cooking, in skillet over medium heat, brown the turkey. Add the onion and cook for 3 minutes more (until onion becomes translucent). -
Wash the bell peppers and remove the tops, seeds and membranes. Set peppers in a 9x9 baking dish or line them up in a loaf pan, so they stand upright. -
In a medium mixing bowl, mix turkey, rice, tomato, garlic, Italian seasoning, and pepper. Spoon into each pepper. Spoon tomato sauce evenly over the top of the 4 peppers. Bake 1 hour in the oven, until peppers are tender.
Tip: 1 stuffed pepper per serving
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