Bright peppers are as lovely as they are healthy, with ample vitamin A and C. Our stuffed turkey peppers are filled with wild rice and turkey for a generous dose of protein and fiber.
Want more like these stuffed turkey peppers? Find recipes here.
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.
For an eye-catching contrast of colors, try using red or tricolor quinoa. To save time, buy the frozen spinach that’s already chopped and thaw it in your fridge overnight; just be sure to squeeze it dry before using.