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1/2 cup wild rice
1 tbsp extra-virgin olive oil
2 cups onions, chopped
3 cloves garlic, chopped
1 lb 99% lean ground turkey
2/3 cup low-sodium natural tomato juice
1/2 tsp Italian seasoning
10 grape tomatoes, halved
1/4 tsp ground black pepper
4 assorted medium sweet bell peppers (red orange and yellow)
2 oz part-skim mozzarella
Bring rice and 2 cups water to a boil in a medium saucepan over medium-high. Reduce heat to medium, cover and continue to boil for 25 minutes.
Meanwhile, add oil and onions to a large sauté pan over medium-high. Sauté onions for 2 minutes, then add garlic and sauté for 1 minute. Add turkey, juice and seasoning. Cook until turkey is cooked through, about 10 minutes. Add tomatoes and black pepper, cooking, covered, for 5 minutes. Preheat oven to 400°F.
Fill a large pot half-full with water and bring to a boil. Cut tops from bell peppers and remove all seeds. Add bell peppers and tops to water and return to a boil. Cook, covered, for 4 to 5 minutes or until tender. Remove bell peppers and dry on paper towel.
Drain rice and add to turkey mixture. In a glass dish, stand bell peppers and fill with turkey-rice mixture. Sprinkle with mozzarella and add bell pepper top. Bake for 15 minutes.
Mexican food often gets pegged being unhealthy, but our Mexican-style stuffed bell peppers prove the contrary! We’ve doubled up on fiber-rich beans and sweet corn while still packing in juicy beef, so you get all the flavor with less fat. Serve with lime wedges and brown rice or quinoa.
One of the best ways to jazz up boneless, skinless chicken breasts is to stuff them. Here, that stuffing is a mixture of tangy goat cheese, peppery arugula and fresh-tasting lemon zest. The mixture seasons the chicken from the inside out and melts beautifully as the chicken cooks, providing a touch of flavorful creaminess with every bite.