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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.
This lighter take on chili is made without tomatoes, leaving room for fiber-rich greens. We’ve kept the spices mild to please many palates, but you can easily add more chile powder if you prefer a spicier dish – here at the CE office, we love this meal smothered in hot sauce!
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.