Turkey and Rice Stuffed Peppers
These stuffed peppers contain all four food groups making them the perfect “one pot” meal with minimal clean up! Packed with vitamins A, C and E, bell peppers make a great vessel for a savoury filling and satisfying dinner. Look for lean or extra lean turkey, which is lower in fat. For a vegetarian option, eliminate the turkey and add your favourite bean.
Ingredients:
| Red/green bell pepper, whole | 4 each | 4 each |
| Red/green pepper, diced | 1 each | 1 each |
| Diced tomatoes | 1 cup | 250 mL |
| Brown rice, cooked | 2 cups | 500 mL |
| Jalapeno, minced | 1 small | 1 small |
| Onion | ½ each | ½ each |
| Garlic, minced | 1 clove | 1 clove |
| Chilli powder | 1 Tbsp | 15 mL |
| Cumin | 1 tsp | 5 mL |
| Oregano | 1 tsp | 5 mL |
| Ground turkey | 1 lb | 450 g |
| Olive oil | 1 Tbsp | 15 mL |
| Grated cheddar cheese | ½ cup | 125 mL |
| Green onion | 1 stalk | 1 stalk |
| Plain yogurt | ¼ cup | 60 mL |
Directions:
- Heat oil in a large skillet to medium heat; add onions and ground turkey, stir until turkey is browned (about 5 minutes).
- Add diced peppers and jalapeno. Stir until they soften (2 minutes).
- Add minced garlic, chili powder, cumin, oregano and stir until they become aromatic (about 2-3 minutes).
- Add diced tomatoes and rice; stir well.
- Fill each pepper with rice mixture and place in baking dish.
- Bake at 350 degrees until pepper has become softened ~25-30 minutes.
- Top with grated cheese, a dollop of yogurt and minced green onion.
Makes 4 servings ( 510 g / serving ). 1 serving = 1 stuffed pepper
