Turkey Stuffed Bell Peppers
A very simple recipe in which you can control the calorie count with a few substitutions.
Servings 4 people
Calories 374kcal
Ingredients
- 1 lb. ground turkey lean ground beef can be used instead
- 1 small sweet onion, diced
- 3 garlic cloves, minced
- 1 carrot, finely diced
- 4 large green or red bell peppers
- 2 tsp chili powder
- 1/2 tsp cumin
- 1 cup pimento peppers, or salsa peppers, diced if you do not have peppers, use a can of Rotel instead
- 14.5 ozs petite diced tomatoes
- 1 can enchilada sauce
- Shredded cheddar cheese
Instructions
- Preheat oven to 375ºF.
- Cut bell peppers in half, vertically. Remove seeds and stem. Place peppers in a shallow baking dish, cut side up.
- Place a 12-inch, nonstick skillet over medium-high heat. Add 1 Tablespoon of your favorite cooking oil, I use olive oil. Once the oil is hot, add the ground turkey.
- Once all the meat is broken up, add the chopped onion, garlic, pimento peppers, and carrot. Continue cooking, stirring occasionally until meat is cooked through.
- Drain any fat off meat. Return meat to the skillet and add chili powder, cumin, drained tomatoes, half the enchilada sauce. Mix until combined and allow it to simmer for 3 minutes.
- Divide the meat mixture among the bell pepper halves.
- Pour over the remaining enchilada sauce.
- Top with your desired amount of shredded cheddar cheese.
- Bake uncovered for 30 minutes or until peppers are tender and cheese has melted.
- Garnish with shredded lettuce. Serve with refried beans if desired.