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Skinny Stuffed Peppers
Skinny Stuffed Peppers - I've turned a favorite hearty meal into an equally healthy treat! While they taste exactly the same as regular run-of-the-mill stuffed peppers, these are much healthier featuring ground turkey. Time to go pick a peck of peppers and start stuffing!
- 1/2 cup rice long grain, uncooked
- 1 tbsp olive oil
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 tbsp dried basil
- salt and pepper to taste
- 1 lb ground turkey
- 4 red bell peppers cut in half and deseeded
- 1/2 cup water
- 1/2 cup cheddar cheese shredded
Prep oven and rice: Preheat oven to 350 F degrees. Cook the rice according to package instructions.
Sauté: Heat the olive oil in a large skillet. Add onion and garlic, basil, salt and pepper, stir everything together and cook until the onion is translucent. Add the ground turkey and cook until the turkey is no longer pink. Stir in the rice and season with more salt and pepper if needed.
Stuff peppers: Stuff the peppers with the turkey and rice stuffing. Place them in a 9x13-inch casserole dish and pour about 1/2 cup of water in the bottom. Cover with aluminum foil.
Bake: Transfer the casserole dish to the oven and cook for about 45 minutes to an hour, or until the peppers are tender. Remove the dish from the oven and sprinkle some cheddar cheese over the peppers. Bake for another 5 minutes or until the cheese melts.
- Transfer the leftovers to an airtight container and store in the fridge up to 4 days. Make sure the peppers have cooled down fully to room temperature before storing. You can also keep the peppers in the baking dish and just wrap it with foil or plastic wrap to store for easy reheating.
Serving: 0.5pepper | Calories: 178kcal | Carbohydrates: 15g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 78mg | Potassium: 354mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1948IU | Vitamin C: 78mg | Calcium: 78mg | Iron: 1mg