Ingredients
Scale
- 4 large bell peppers (any color)
- 1 lb lean ground turkey
- 1 cup cooked rice (white or brown)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (low-sodium preferred)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove seeds to create 'cups.'
- In a skillet over medium heat, sauté onions until translucent. Add garlic and cook for another minute.
- Stir in the ground turkey, cumin, paprika, salt, and pepper; cook until browned (about 6-8 minutes).
- Mix in cooked rice and diced tomatoes; let simmer for 5 minutes.
- Stuff each bell pepper with the turkey mixture and top with shredded cheese.
- Place stuffed peppers upright in a baking dish covered with foil; bake for 25 minutes. Remove foil for the last 10 minutes to melt cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 85mg