ENERGIZING LUNCHES
PREP: 25 MINUTES | COOK: 16 MINUTES | MAKES: 8 STUFFED PEPPER HALVES
1 tablespoon olive oil
2 carrots, shredded
½ yellow onion, shredded
Pinch of sea salt
½ teaspoon ground cinnamon
1 pound lean ground turkey
1 head cauliflower, shredded
⅓ cup golden raisins
1 cup chicken broth
Pinch of black pepper
4 bell peppers (1 each of green, red, yellow, and orange)
2 tablespoons sliced almonds
Grated Parmesan cheese (optional)
Minced fresh parsley (optional)
1.Preheat the oven to 400 degrees F.
2.Warm the olive oil over medium-high heat in a large skillet. Add the carrots and onion. Cook for about 3 minutes, until slightly softened. Add the salt, cinnamon, and ground turkey. Cook until the meat is browned and the onions are soft, about 15 minutes. Add the cauliflower, raisins, broth, and black pepper. Cook for about 5 minutes, until the liquid is absorbed.
3.Halve the bell peppers lengthwise, removing the seeds and membranes. Divide the turkey mixture among the bell pepper halves. Place the stuffed bell pepper halves in a 13 × 9-inch baking dish. Add enough water to reach the midpoint on the peppers, being careful not to get the water into the peppers.
4.Cover the pan with foil and bake for 10 minutes. Remove the foil, sprinkle each pepper with sliced almonds, and return to the oven for 5 minutes. Turn on the broiler and broil until the almonds are toasted, about 1 minute. Sprinkle with Parmesan cheese and parsley, if desired.
Quick Tip: This recipe produces crisp-tender bell peppers. If you prefer your bell peppers to be softer, take a few moments to blanch the peppers before stuffing. To do so, drop the seeded bell peppers in a pot of boiling water for 3 minutes, then transfer to a bowl of ice water.
NUTRITION
Calories: 155
Fat: 6 g
Carbohydrates: 13 g
Sodium: 120 mg
Fiber: 4 g
Protein: 14 g
Sugar: 5 g
