Yield: 6 Servings, Serving Size: 1/2 pepper


1 lb 93% lean ground turkey

1 garlic, minced

1/4 onion, minced

1 tbsp chopped fresh cilantro or parsley

1 tsp garlic powder

1 tsp cumin powder

1 tsp kosher salt

3 large sweet red bell peppers, washed

1 cup fat free chicken broth

1/4 cup tomato sauce

1 1/2 cups cooked brown rice

Olive oil spray

6 tbsp part skim shredded cheddar cheese


Heat oven to 400°F. 

Lightly spray olive oil spray in a medium nonstick skillet and heat on a medium heat. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 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 cooked rice and meat together. 

Cut the bell peppers in half lengthwise, and remove all seeds. 

Spoon 2/3 cup meat mixture into each pepper half and place in a 9 x 13-inch baking dish. 

Top each with 1 tbsp cheese. 

Pour the remainder of the chicken broth on the bottom of the pan. 

Cover tight with aluminum foil and bake for about 45 minutes.

Carefully remove the foil and serve right away.

Calories: 221 Total Fat: 3g Saturated Fat: g Cholesterol: 61mg Sodium: 248mg Carbohydrates: 19g Fiber: 3g Sugar: 1g Protein: 18g