Stuffed Bell peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16.0 oz Turkey, ground turkey breast - Honeysuckle 99% fat free0.5 cup, chopped Onions, raw1.0 clove Garlic0.5 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)1.0 cup Beans, black0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry3.0 tbsp Extra Virgin Olive Oil0.5 cup kernels Yellow Sweet Corn, Frozen1.0 tsp Oregano, ground1.0 tsp Chili powder0.5 tsp Cumin seed0.5 cup Cheese - Kraft Shredded Cheddar Cheese0.25 cup Borden Four Cheese Mexican Shredded Cheese6.0 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)30.0 Grams Tomato Paste
Cook the onion and garlic in oil in a large saute pan until soft
Add ground turkey and seasonings and cook until brown
Add vegetables and cooked quinoa and cook until everything is warmed through
Add in tomato paste and a cup of water and let simmer for about 5 minutes
Cut tops off peppers and scoop out the seeds
Fill peppers half way and layer a tablespoon of the Mexican blend cheese then fill up the rest of the peppers and top with cheddar cheese
Bake in 400 oven for 25 to 30 minutes
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6.0
Recipe submitted by SparkPeople user MEL912.
Serving Size: Makes 6 stuffed peppers
Number of Servings: 6.0
Recipe submitted by SparkPeople user MEL912.
Nutritional Info Amount Per Serving
- Calories: 337.7
- Total Fat: 13.6 g
- Cholesterol: 60.0 mg
- Sodium: 181.1 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 7.2 g
- Protein: 28.0 g
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