Easy, 190-Calorie Turkey Stuffed Peppers
It’s difficult finding a low-calorie meal that’s also filling for everyone.
Fortunately, this recipe is both of those things. Only 190 calories per pepper half, and I normally only need one to feel full (and don’t worry, they make pretty good leftovers, as well). I don’t even make a side dish with it, I just make these on their own. They’re also easy to make, and really good.
- three bell peppers
- 1 lb ground turkey
- 1 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp basil
- 1 tsp red pepper flakes
- 1 tsp cumin
- salt (to taste)
- 1 cup chicken broth
- 1 (8 oz) can tomato sauce
- 1 cup cooked brown rice (1/2 cup dried)
- 1/4 cup shredded sharp cheddar
Step 01: Preheat oven to 400°F. Brown meat with onion, garlic, parsley, salt, and cumin. Add tomato sauce and chicken broth. Mix well and simmer on low for 5 minutes. Combine cooked rice and meat together.
Step 02: Cut the bell peppers in half. Place in a casserole dish.
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Step 03: Spoon the meat and rice mixture into the peppers. If there is any liquid left over, pour it into the bottom of the dish.
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Step 04: Bake for 35 minutes. Remove from oven, top with cheese, and bake for another 3 minutes or until the cheese is melted.
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One serving is half of a pepper, which I know doesn’t sound like much but it is extremely filling. A serving is about 190 calories and 20 (ish) grams of protein. So not bad. I don’t serve a side with this because it’s just far too filling on its own. The first time I made this and tried to serve a side with it, the side dish went untouched as leftovers for the next night.
This is also the dish that inspired stuffed pepper soup, which is one of Zach’s favorite things, so I highly recommend giving it a try!
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Preheat oven to 400°F. Brown meat with onion, garlic, parsley, salt, and cumin. Add tomato sauce and chicken broth. Mix well and simmer on low for 5 minutes. Combine cooked rice and meat together.
Originally published at https://www.diybudgetgirl.com on February 23, 2017.
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