Roasted bell peppers stuffed with lean ground turkey, fresh veggies, brown rice, and sauce, lightly topped with a sprinkle of mozzarella cheese.
This recipe from I Can’t Believe It’s Not Butter is an American Heart Association Heart-Check Certified Recipe.
Stuffed Peppers with Ground Turkey and Veggies
Calories430 Per Serving
Protein30g Per Serving
Fiber7g Per Serving
|Total Fat||12.0 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||2.0 g|
|Monounsaturated Fat||1.0 g|
|Total Carbohydrate||53 g|
|Dietary Fiber||7 g|
3 lean meat, 2 starch, 1 vegetable, 1 other carbohydrate, 1 fat
2 tablespoons soft margarine spread
8 ounces mushrooms (chopped)
2 cloves garlic (minced)
3/4 pounds lean ground turkey or chicken
3 cups baby spinach
2 cups cooked brown rice
2 cups reduced sodium pasta sauce
1/2 cup reduced-fat mozzarella (shredded)
4 medium bell peppers (halved lengthwise, seeded)
Preheat oven to 400 degrees.
Melt soft margarine spread in large skillet and cook mushrooms and garlic 4 minutes or until tender.
Add turkey and cook 8 minutes or until turkey is done, stirring to break up turkey. Add spinach and cook 1 minute or until wilted.
Stir in rice and pasta sauce.
Arrange pepper halves in large baking dish. Evenly fill pepper halves with turkey mixture. Add 1/2 cup water to bottom of baking dish. Cover dish with aluminum foil and bake 25 minutes.
Remove foil, sprinkle with mozzarella cheese and bake 5 minutes.