Turkey and Broccoli "Rice" Stuffed Peppers

 
 
 

Ingredients

4 large red and/or yellow bell peppers

4 Tbsp. water

2 tsp. olive oil

1 lb. ground turkey

½ cup chopped onion

3 cloves garlic, minced

4 tsp. ground cumin

4 tsp. ground coriander

1 tsp. sea salt

1 tsp. ground cinnamon

½ tsp. black pepper

½ tsp. cayenne pepper

3 cups riced broccoli and/or cauliflower

1 cup lightly packed fresh cilantro leaves

½ cup pine nuts

½ cup chopped fresh mint

 

Directions

  1. Preheat oven to 400°F. Cut bell peppers in half lengthwise; remove stems, seeds, and membranes.

  2. Place four of the pepper halves in a 2-qt square baking dish; add 2 Tbsp of the water. Microwave, covered, 4 minutes or until crisp-tender, rearranging once; drain. Repeat with the remaining pepper halves and water.

  3. In a 10-inch skillet, heat oil over medium. Add the next nine ingredients (through cayenne pepper). Cook until turkey is browned.

  4. Stir in broccoli; heat through. Remove from heat. Stir in cilantro.

  5. Arrange pepper halves, cut sides up, in a 3-qt rectangular baking dish.

  6. Fill each half with about ½ cup turkey mixture. Bake, covered, 15 minutes. Sprinkle with pine nuts.

  7. Bake, uncovered, for 8 minutes more or until heated through and nuts are toasted. Sprinkle with mint.

 

Nutrition Per Serving (Approx) 

Number of Servings: 8

Serving Size: 1 stuffed pepper half

Calories: 185 kcal

Fat: 9 g

Cholesterol: 40 mg

Sodium: 220 mg

Carbohydrates: 12 g

Protein: 15 g

Potassium: 450 mg

Joanna Martin