Roasted Stuffed Bell Peppers

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 263.2

Total Fat: 11.3 g
Cholesterol: 58.3 mg
Sodium: 134.5 mg
Total Carbs: 22.3 g
Dietary Fiber: 4.5 g
Protein: 20.7 g

View full nutritional breakdown of Roasted Stuffed Bell Peppers calories by ingredient

Introduction

I love stuffed peppers. By changing the ingrdients to turkey instead of beef and using whole grain rice, it's now a healthy, YUMMY alternative packed with nutrition. Cooking the rice ahead of time and storing in the fridge saves time later. I love stuffed peppers. By changing the ingrdients to turkey instead of beef and using whole grain rice, it's now a healthy, YUMMY alternative packed with nutrition. Cooking the rice ahead of time and storing in the fridge saves time later.

Number of Servings: 8

Ingredients

1 20 oz package ground turkey

4 large red bell peppers

1 14oz can tomato sauce (no salt added)

1 C wild rice, cooked

1 C brown rice, cooked

1 medium yellow onion, diced

3 cloves garlic, minced

2 TBL dried oregano

2 TBL dried basil

4 oz low-fat mozzarella cheese, shredded

Directions

Preheat oven to 450 degrees.

Split bell peppers lengthwise and remove core / seeds. Place on a cookie sheet, drizzle with olive oil and place in oven to roast for 15 minutes. In the meantime:

Prepare rice according to package directions. (doing this ahead saves time later).

Spray non-stick skillet with cooking spray and place over medium heat. Add onions and garlic. Cook 5 minutes or until transluscent. Add ground turkey and cook thoroughly. Drain off excess fat and return to the pan.

To the cooked turkey mixture, add tomato sauce, herbs and rice. Mix well.

Remove bell peppers from oven and stuff mixture evenly amongst the 8 halves. Top each with the shredded cheese, divided evenly. Place back into oven for 10 minutes to warm through and melt cheese.

Serve.

Number of Servings: 8

Recipe submitted by SparkPeople user TYGGRESS.