Makes 2 servings
You’ll be surprised how filling these stuffed peppers are.
2 medium red, green, or other color bell peppers, tops removed, seeded and cored
6 ounces extra-lean ground turkey
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
4 ounces fresh mushrooms, chopped (about 1 cup)
1/2 cup frozen green peas, thawed
1 1/2 teaspoons fennel seed
2 tablespoons chopped fresh basil or 1 tablespoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1 tablespoon cider vinegar
1/2 cup prepared tomato sauce
1/4 cup water
2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 375 degrees. Spray a small baking dish just large enough to hold the bell peppers with cooking spray.
Bring a pot of lightly salted water to a boil. Drop the bell peppers into the boiling water and cook for 5 minutes. Drain and rinse in cold water.
Combine the turkey, onion, celery, and garlic in a large skillet and cook over medium heat, stirring to break up the meat, until the turkey is browned. Add the mushrooms and cook until softened, about 5 minutes. Stir in the peas, fennel seed, basil, oregano, and vinegar.
Stuff the bell peppers with the turkey mixture. Place in the prepared dish and pour the tomato sauce and water around the peppers. Cover with foil and bake for about 30 minutes, until the peppers are tender. Uncover, sprinkle with the cheese, and bake for another 5 minutes. Transfer the bell peppers to plates and spoon the cooking liquid over them.
Per serving: Calories 220, Protein 23g, Total fat 3g, Sat fat 1g, Trans fat 0g, Cholesterol 35mg, Carbohydrate 24g, Dietary fiber 6g, Sodium 219mg