Turkey Stuffed Bell Peppers

Turkey Stuffed Bell Peppers- phase 1-4, serves 4
2 lb lean chopped turkey meat

1 garlic, minced

1 cup chopped button mushrooms

1 tbsp chopped fresh cilantro or parsley

1 tsp black pepper

1 tsp cumin powder

Sea salt to taste

2 green bell peppers, washed

1 cup fat free chicken broth

1/4 cup tomato sauce

1 cup finely chopped cauliflower ( like rice)

Olive oil spray

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add Mushrooms, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with sea salt and black pepper, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cauliflower “rice” and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it very full and heaping over. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes.

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