Peppers stuffed with Turkey, Cheese and Rice
This recipe calls for two peppers, which make four stuffed halves; kids might want one half, adults might want two’so double this recipe if needed. For a different flavour, try quinoa instead of rice. Or substitute ground chicken for the turkey, or feta cheese for mozzarella or Asiago.
Best Health magazine, March/April 2014; Image: Jodi Pudge
| Servings |
| 2-4servings |
| Servings |
| 2-4servings |
Ingredients
- 2 medium red, yellow or green peppers
- 250 g ground turkey
- 1 green onion thinly sliced
- 1 tsp sun-dried tomatoes rinsed and chopped
- 1/4 cup mozzarella or Asiago cheese grated
- Zest of 1/2 lemon
- 3 fresh basil leaves thinly sliced
- 1 cup cooked brown rice
- Salt and pepper Pinch each
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350°F.
- Cut peppers in half lengthwise; seed and set aside.
- In a medium bowl, stir together ground turkey, green onion, sundried tomatoes, cheese, lemon zest, basil, brown rice, salt and pepper. Divide meat mixture evenly among pepper halves, loosely stuffing them.
- Bake in a large, lightly oiled casserole dish for 40 minutes, until peppers are soft and filling is cooked through. Serve with a side salad, if desired.
Recipe Notes
Per pepper half: 200 calories, 15 g protein, 8 g fat (3 g saturated fat), 18 g carbohydrates, 3 g fibre, 54 mg cholesterol, 194 mg sodium.
