January 24, 2011

Turkey & Rice Stuffed Peppers

The original recipe for this dish comes from Gina's Skinny Recipes. This gal has a great blog where she posts a new recipe almost every day and she includes the weight watchers info for each dish for those who are counting points with that system. I really liked her take on stuffed peppers - she suggested cutting the peppers length wise, which I thought was great because it made the peppers easier to cut up and eat with out loosing a bunch of the filling. The other great thing about her recipes is that you stuff the raw peppers with the filling, then you add 1/2 cup of chicken broth in the bottom of the pan, cover it with the foil to cook, which ends up steaming the peppers.

Here is my take on the recipe:
  • 1 lb cooked ground turkey
  • small amount of minced garlic
  • 1/4 chopped onion
  • 1 tbsp chopped fresh parsley
  • 1 tsp chef tony's creole spice mix
  • salt & pepper to taste
  • 3 red bell peppers
  • 1 cup chicken broth
  • 1/4 cup tomato sauce
  • 1 1/2 cups cooked rice
  • 1/4 cup shredded cheddar cheese
Heat oven to 400 degrees. Cook rice according to directions on box. In another pan, saute onion, garlic and parsley for about 2 minutes and add ground turkey. Add spice mix and cook for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix together and cook on low for 5 minutes. Combine cooked rice and meat together.
Cut the peppers in half lengthwise, and remove all seeds. Place peppers in backing dish and add meat mixture into each pepper half and fill it with as much as you can. Sprinkle each pepper with cheddar cheese. Pour the remaining 1/2 cup of chicken broth on the bottom of the pan. Cover with aluminum foil and bake for about 40 minutes.
The finished product - Enjoy!

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