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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 221.9
  • Total Fat: 9.3 g
  • Cholesterol: 43.0 mg
  • Sodium: 367.9 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 19.0 g

View full nutritional breakdown of Jenna's Turkey Stuffed Peppers calories by ingredient
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Jenna's Turkey Stuffed Peppers

Submitted by: JENNAELLIS1

Introduction

High in protien, fiber, and vitamin packed for relieving yourself of those exhausting days. Best of all, great for those that don't want to add starch (rice) to their stuffed peppers. High in protien, fiber, and vitamin packed for relieving yourself of those exhausting days. Best of all, great for those that don't want to add starch (rice) to their stuffed peppers.
Number of Servings: 8

Ingredients

    4 large yellow bell peppers, cut in half length wise and cleaned
    2 TBSP Olive oil, divided
    1 medium yellow onion, chopped
    4 garlic cloves, minced
    1 TBSP Cumin
    1 TBSP Chili Powder
    1 pound ground Turkey
    1 (16 oz) jar of chunky salsa
    2 cups Fresh Spinach
    3 red bell peppers, diced
    1 eggplant, cut in 1 inch cubes (mix cubed eggplant in salt for about 30 minutes, rinse well and dry)
    1 cup cheddar cheese
    1/2 cup greek yogurt

Directions

Makes 8 servings

Preheat oven to 375. Place the 8 yellow pepper halves on a shallow baking dish, cover with foil, and bake 15-20 minutes, until they soften.

Heat 1 TBSP olive oil in a skillet. When the oil is very hot, add cubed eggplant and fry until golden brown. Remove from oil and drain on paper towels. Set aside. Discard oil and wipe skillet with paper towel. Add the diced red bell peppers to skillet and cook until tender. Set aside.

Heat remaining 1 TBSP of oil in skillet and add chopped onion, garlic, chili powder, and cumin, cook until softened. Add turkey to skillet and cook until well done breaking up with spatuala while cooking.

Add salsa and spinach to the turkey mixure and cook for about 5 minutes, until spinach has wilted. Next add the red peppers and eggplant and mix well. Remove from heat.

Fill each pepper half with equal amounts of turkey filling. Cover with foil and bake for 20-25 minutes. Then remove foil and sprinkle shredded cheese equally over each pepper half and bake uncovered until cheese has melted.

Top each pepper half with a dollop of greek yogurt and serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user JENNAELLIS1.





TAGS:  Poultry |

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