Peppers stuffed with turkey, vegetables and cheese are sure to become a staple in your household. Feel free to kick up the spice level by adding a few dashes of hot sauce to the filling before cooking, or add ground beef instead of ground turkey. They also freeze well and can be made ahead of time.
1 1/2lbground turkey
6largebell peppersany color
2cupsshredded cheeseMexican style
1cupwhite riceinstant, uncooked
2tbspolive oilextra virgin
cooking sprayto grease baking dish
1/2bunchcilantrofresh, chopped, for garnish
Preheat oven to 375°F.
Cut in a circle around the top of each bell pepper, pulling the top off and discarding the tops and seeds. Remove any seeds left from inside peppers. Place peppers standing up in a large greased baking dish and set aside.
In a large skillet heat olive oil. Add onions and sauté over medium heat until onions are soft, about 5 minutes. Add ground turkey and mix with onions until turkey is almost cooked through, about 5-10 minutes.
Once done, transfer turkey to large mixing bowl. Add all other ingredients and mix together well (green onions, rice, mushrooms, marinara sauce, shredded cheese, cumin, salt and pepper).
Stuff each bell pepper with filling evenly, about a cup each. Once filled, bake peppers in oven for 40-45 minutes, or until peppers are soft and a fork goes through easily.
Garnish with chopped fresh cilantro and serve.
**Nutrition is Per 1 Whole Stuffed Pepper**
Amount Per Serving
Calories 512Calories from Fat 234
% Daily Value*
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Vitamin A 1450IU29%
Vitamin C 139.4mg169%
* Percent Daily Values are based on a 2000 calorie diet.