Turkey Stuffed Peppers (Seventeen Day Diet, Cycle 1)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 263.6
- Total Fat: 11.7 g
- Cholesterol: 80.0 mg
- Sodium: 151.5 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.6 g
- Protein: 25.4 g
View full nutritional breakdown of Turkey Stuffed Peppers (Seventeen Day Diet, Cycle 1) calories by ingredient
Introduction
A savory, satisfying meal that happens to be compliant to the Seventeen Day Diet. This version is great for those of us who think meat is the most important item on a menu.If you want to sneak a little more vegetable into the family diet, try "Stuffed Peppers with Turkey and Veggies." A savory, satisfying meal that happens to be compliant to the Seventeen Day Diet. This version is great for those of us who think meat is the most important item on a menu.
If you want to sneak a little more vegetable into the family diet, try "Stuffed Peppers with Turkey and Veggies."
Number of Servings: 4
Ingredients
-
4 Medium Bell Peppers, any color
1 lb. Lean Ground Turkey
1 Large Onion, chopped
2 Cloves Garlic, minced
4 Roma Tomatoes, seeded and chopped
1 Large Egg (1/4 egg substitute)
1 Tbsp. Worcestershire Sauce
1 Tbsp. Olive Oil
Ground Red Pepper or Pepper Flakes to taste
Salt and Pepper to taste
Directions
Preheat oven to 350 degrees F (175 degrees C).
After washing your peppers, cut off the top and remove the core, seeds and membranes. Dice the removed tops, after discarding the stem, and set aside. Wrap the bell peppers in aluminum foil and place in a baking dish. Bake 20-25 minutes, then remove from heat.
In a skillet over medium heat, saute onion and garlic in olive oil. until the onion becomes translucent (3-5 minutes). Remove from heat.
In a large bowl, combine sauted vegetables with all remaining ingredients and stir until combined. Fill the peppers with this mixture and place in baking dish*.
Cover loosly with foil and bake for 30 mintes, then remove foil and bake uncovered for 30 minutes more, or until turkey is cooked through.
*If your peppers do not want to stand upright, cut them down the middle and fill them as though they were little pepper boats. This also allows more of the meat to be exposed to direct heat, resulting in more of that lovely, crunchy meat crust.
Serving Size: Makes 4 abundant servings.
After washing your peppers, cut off the top and remove the core, seeds and membranes. Dice the removed tops, after discarding the stem, and set aside. Wrap the bell peppers in aluminum foil and place in a baking dish. Bake 20-25 minutes, then remove from heat.
In a skillet over medium heat, saute onion and garlic in olive oil. until the onion becomes translucent (3-5 minutes). Remove from heat.
In a large bowl, combine sauted vegetables with all remaining ingredients and stir until combined. Fill the peppers with this mixture and place in baking dish*.
Cover loosly with foil and bake for 30 mintes, then remove foil and bake uncovered for 30 minutes more, or until turkey is cooked through.
*If your peppers do not want to stand upright, cut them down the middle and fill them as though they were little pepper boats. This also allows more of the meat to be exposed to direct heat, resulting in more of that lovely, crunchy meat crust.
Serving Size: Makes 4 abundant servings.