I’ve found that I’ve really fallen into a food rut and that makes it challenges to make good choices and stay motivated!
So I decided to break out and challenge myself by making something new.
I love sweet peppers…. and turkey…. and rice…. and vegetables so it seemed logical to put them together!
I also made my peppers with whole wheat rice, which added some extra fibre and density to the peppers, but white rice would also be an excellent option!
Turkey Stuffed Peppers
4 peppers, halved and seeded
1 cup white or whole wheat rice (I like whole wheat for the added fibre but white rice takes on the flavours more readily)
2 1/2 cups reduced-sodium chicken broth
1 tsp vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed OR 1 tbsp minced garlic
300 grams skinless, boneless turkey breast, cut into small chunks
tomato (1 large or 2 medium), chopped
1/2 cup frozen peas, thawed
1 tbsp paprika
1 tbsp mixed herbs
1 pinch ground pepper
Preheat oven to 375 degrees Fahrenheit.
Place peppers, cut side up, in foil-lined roasting pan.
Place chicken stock in small pot and boil, then add rice and cover. Cook until liquid is absorbed and rice is tender then remove from heat.
As rice is cooking, drizzle oil in a large frying pan and place on medium-high heat. Add onion and garlic and stir fry until softened (approximately 3-4 minutes). Add turkey and stir-fry for 5 minutes.
Add tomatos, peas, paprika, herbs and pepper then remove from heat and. Drain any remaining liquid from rice and add to the mixture. Stir until ingredients are mixed well together.
Spoon the turkey/vegetable/rice filling and fill each pepper help until heaping. Cover with foil and bake for 20-25 minutes.
Per portion (2 halves) : 300 calories
If you have extra stuffed peppers that you want to freeze, you can follow the instructions here.
Vegan? Vegetable stock can be substituted for chicken stock and turkey can be omitted.
Vegetarian? Make the vegan changes but you can top with a thin layer of shredded mozzarella cheese and return to oven to broil for 2-3 minutes until melted.
Feeling daring? Drizzle a tablespoon of sweet chili sauce on top!