SERVES 4
This traditional stuffed pepper is filled with ground turkey, rice, mushrooms, garlic, and cumin. Each diner should get two halves. A nice big salad will round out the meal.
1 ½ pounds lean ground turkey
1 medium onion, chopped
2 garlic cloves, chopped
2 cups fat-free chicken broth, divided
¼ cup tomato sauce
1 teaspoon ground cumin
Freshly ground pepper
1 cup cooked brown rice
4 large red bell peppers, halved, seeded, and de-ribbed
¼ cup reduced-fat cheddar cheese
1 tablespoon chopped parsley or cilantro leaves
1. Preheat the oven to 400 degrees F.
2. Crumble the ground turkey in a large skillet and cook over medium-high heat until lightly browned. Drain off any fat, reduce the heat to medium, and add the onion, garlic, 1 cup of the chicken broth, tomato sauce, and cumin. Season with pepper and cook, stirring frequently, for 10 minutes. Stir in the rice until well combined. Remove the pan from the heat and let the mixture cool.
3. Place the pepper halves in a deep roasting pan. Fill the peppers with the turkey mixture and sprinkle with a little cheddar. Pour the remaining 1 cup of broth directly into the pan around the peppers. Bake for 20 minutes. Let the peppers cool slightly, sprinkle with the parsley or cilantro, and serve immediately.