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

 

Peppers stuffed with Turkey, Cheese and Rice
Peppers stuffed with Turkey, Cheese and Rice
Servings
2-4servings
Servings
2-4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350°F.
  2. Cut peppers in half lengthwise; seed and set aside.
  3. 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.
  4. 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.