Mexican Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 6 medium bell peppers (any color), washed, with tops cut off* 1 large onion, diced* 20 oz ground turkey, browned* 1 1/2 cups long grain brown rice* 1 tsp cumin* 1 tsp chili powder* 1 tsp garlic powder (can use fresh)* 1/2 tsp salt (I used a whole tsp)* 1 14.5 oz can mexican style diced tomatoes* 1 29 oz can tomato sauce* 1/4 tsp freshly ground black pepper* 2 tbsp extra virgin olive oilUnsalted tomatoes can be used as a sub. It will change the sodium level, for the good I imagine.
* preheat over to 400 degrees
* cook rice as directed on package
* wash peppers. Cut off tops close to the stem. Clean out the seeds and discard. Put peppers in a baking pan and set aside.
* heat olive oil in frying pan over medium heat and add onions.
* cook onions until almost tender
* add ground turkey and cook until brown. Mix well.
* put onion/turkey mixture into a large heat resistant mixing bowl. Add diced tomatoes, cumin, garlic powder, salt, pepper, chili powder and rice. Mix well.
* spoon mixture into peppers
* pour tomato sauce over peppers and top with a pinch of cheese if desired (chesse is not calculated in this recipe)
* Cover tightly with tin foil, put in oven and cook for about 45 minutes.
* Spoon juice over peppers and serve. Its yummy! Enjoy.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TC_951.
* cook rice as directed on package
* wash peppers. Cut off tops close to the stem. Clean out the seeds and discard. Put peppers in a baking pan and set aside.
* heat olive oil in frying pan over medium heat and add onions.
* cook onions until almost tender
* add ground turkey and cook until brown. Mix well.
* put onion/turkey mixture into a large heat resistant mixing bowl. Add diced tomatoes, cumin, garlic powder, salt, pepper, chili powder and rice. Mix well.
* spoon mixture into peppers
* pour tomato sauce over peppers and top with a pinch of cheese if desired (chesse is not calculated in this recipe)
* Cover tightly with tin foil, put in oven and cook for about 45 minutes.
* Spoon juice over peppers and serve. Its yummy! Enjoy.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TC_951.
Nutritional Info Amount Per Serving
- Calories: 339.5
- Total Fat: 11.8 g
- Cholesterol: 66.7 mg
- Sodium: 1,195.9 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 6.7 g
- Protein: 25.6 g
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