Turkey and Black Rice Stuffed Bell Peppers

January 4, 2018
Created by Harmons
2 hours
Serves 4
  • 1 Tbsp olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey breast
  • 2 tsp ground cumin
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1/2 cup forbidden black rice, soaked in water for 1 hour
  • 1/2 cup no salt added tomato sauce
  • 1 1/4 cups reduced sodium chicken broth, divided
  • 1/4 cup chopped fresh cilantro
  • 2-3 large bell peppers, halved horizontally and seeded
  • 1 cup shredded sharp Cheddar cheese

In a large frying pan over medium-high heat, add oil. Add onions and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 30 seconds. Add turkey, cumin, garlic powder, and season with salt and pepper. Break up turkey using a wooden spoon until browned, 4-5 minutes.

Add black rice, tomato sauce, 1 cup chicken broth, and cilantro, and stir to combine. Reduce heat, cover, and let simmer, 15 minutes.

Meanwhile, preheat oven to 400°.

Put bell pepper halves in an ovenproof dish. Divide turkey-black rice filling between each bell pepper half. Pour remaining ¼ cup chicken broth into baking dish and cover tightly with foil. Bake for 20 minutes. Remove foil, sprinkle each bell pepper with shredded cheese, and bake another 10 minutes.

Per 1 svg: cal.: 410; total fat: 15g (sat. fat: 6g); sodium: 600mg; total carb.: 31g; dietary fiber: 5g; sugar: 7g; protein: 38g