Tuesday, November 19, 2013

Stuffed Peppers with Ground Turkey


1 lb lean ground turkey or ground venison
3 large bell peppers, washed
1 garlic clove, minced
4 small mushrooms, chopped
1/4 onion, minced
1-cup low sodium chicken broth
1 1/2 cups brown rice
2 tbsp. Chili powder
1 tbsp. chopped fresh cilantro
1 tsp. garlic powder
1 tsp. cumin powder

Sea salt to taste
Olive oil spray
Reduced fat shredded cheese

Pre-heat oven to 400°. Spray olive oil spray in a medium size sauté pan and heat on a medium flame. Add onion, garlic, mushrooms and chopped cilantro to the pan. Sauté about 2 minutes and add your ground turkey or venison. Season with sea salt, chili powder, garlic powder, and cumin. Leave on medium heat for several minutes until meat is completely cooked through. Add 1/2 cup of chicken broth, mix well and simmer on low for approx. 5 minutes. Combine cooked brown rice and meat together in pan.

Wash and cut bell peppers in half lengthwise, removing all seeds. Place in an 8x8 baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you wish. 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. Top with shredded cheddar cheese and grub!

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