There are certain recipes I consider to be my 'go-to's'. To me, these recipes are reliable, easy to make, not too time consuming, healthy and delicious.
Turkey stuffed peppers are quickly moving into my top five 'go-to' recipes. I love Gina's recipe, but I did make a few adjustments to add more flavor. I use freshly made turkey Italian sausage instead of ground turkey and usually buy one or two that is spicy. I also prefer to serve the rice as a side dish rather than mixed in with meat. And I encourage you to get creative with the toppings!
This is a great weeknight meal, with very few ingredients and very little clean-up. It's also almost as good the next day for leftovers!
Add this to your go-to recipe list! Happy Hump Day!
Prep: 10 minutes | Total: 50 minutes | Serves 2-4
- 3 Turkey Sausage Links (casings removed) (1-2 spicy) or 1 lb 93% lean ground turkey
- 3 garlic cloves, minced
- 1/3 onion, minced
- 1 tbsp chopped fresh cilantro or parsley
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp kosher salt
- 2 large sweet red bell peppers, washed
- 1 cup fat free chicken broth
- 1/4 cup tomato sauce
- 1 1/2 cups cooked brown rice
- Olive oil spray
- 6 tbsp part skim shredded cheddar cheese*
- 1 Jalopeno
- 2 Green onions
- Heat oven to 400°F.
- Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat. Meanwhile, begin cooking rice, bringing water to a boil and then letting it simmer.
- Add onion, garlic and cilantro and saute about 2 minutes, add turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through.
- Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
- Cut the bell peppers in half lengthwise, and remove all seeds. Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. Top each with 1 tbsp cheese and green onions (optional).
- Pour the remainder of the chicken broth on the bottom of the pan. Cover tightly with aluminum foil and bake for about 35-45 minutes.
- Carefully remove the foil, top each with parsley and any other toppings and serve right away.
***Recipe inspired by SkinnyTaste
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